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Do you like Fried Chicken? - Page 4

post #46 of 126
Not a huge fan of Asian Fried Chicken. I like mine generously battered and crusty on the outside, and well-fed.
post #47 of 126
Quote:
Originally Posted by Bird's One View View Post
In LA, as well as Roscoe's, you might try Aunt Rose Lee's on Western, Harold and Belle's on Jefferson, or Chef Marilyn's on Crenshaw (they have another branch on Pico apparently). Dinah's on the west side not too far from LAX used to be decent as well. I am not a fan of Aunt Kizzy's although it is passable. For something completely different, some of the better Japanese restaurants serve spectacular fried chicken, e.g., Asanebo on Ventura Blvd.
I tried Kyochan (Korean fried wings) at a food fair, it was quite good. As is the japanese wings I had at Furaibo on Sawtelle. Sometimes I go for Pollo Campero as well.
post #48 of 126
i eat this shit at least once a week. not the biggest fan of kyochon chicken, given that the batter is mixed with soy sauce but there's Olive BBQ which is extremely crispy and filling. 22 Chicken is also quite big here.

Nothing better than fried chicken and a cold draft beer.
post #49 of 126
Quote:
Originally Posted by BeeZee View Post
How can you not like fried chicken?!

+1
post #50 of 126
Quote:
Originally Posted by Xericx View Post
I tried Kyochan (Korean fried wings) at a food fair, it was quite good. As is the japanese wings I had at Furaibo on Sawtelle.

Sometimes I go for Pollo Campero as well.
I'm a big fan of Furaibo.
Quote:
Originally Posted by Arch Stanton View Post
ROSCOES CHICKEN AND WAFFLES!

I've only been to Roscoe's once. I've had better chicken, and better waffles, elsewhere. Still, maybe I need to give them another shot, since I live pretty close to the Pico location.
post #51 of 126
Quote:
Originally Posted by jpeirpont View Post
Just make it at home. Onion powder, garlic powder, Lowrey's seasoning salt and some flour is all you need. Remember to pan fry, never deep fry and don't eat with a knife and fork- you want chicken and crust in every bite. If you have the energy you could marinate it in a little dark jamaican rum, adobo, grated ginger, and slight bit of sugar for a 6 hours coat it in flour and fry it.

Jesus, I'll be trying this marinade in the next few days. Using brown sugar, of course.
post #52 of 126
Quote:
Originally Posted by Dakota rube View Post
Technically not fried chicken, iirc.

What makes you say KFC isn't fried?

Anyway, not a big fan of fried chicken myself. I mean, it's okay, but it's very low down on my list of foods.
post #53 of 126
Quote:
Originally Posted by Coal_Mining_Polak View Post
Harold's Chicken Shack - Chicago, IL

Quote:
Originally Posted by Bona Drag View Post
No doubt, although imo Lem's is on some other shit.

Apparently the Harold's are all pretty different; unsurprisingly, when I lived there the word was the most ghetto ones were the best.

There's some crazy spray painted place near UIC Med - I think maybe at that Ogden/Western intersection? - that I heard was nuts, and looked nuts, but I never got to try. Maybe you could do some investigating and get back to us...

The Chicken Shack in Evanston (a couple blocks northwest of the NU campus) is pretty awesome and gets extra points for literally being a shack in the middle of a small parking lot.
post #54 of 126
Quote:
Originally Posted by kwilkinson View Post
What makes you say KFC isn't fried?
It's prepared in something like a pressure-cooker, isn't it? Certainly not pan-fried.
post #55 of 126
I prefer a nice beer battered fish. My dad would always bring home H. Salt on Fridays for dinner.
post #56 of 126
do bears shit in the woods?
post #57 of 126
Quote:
Originally Posted by kwilkinson View Post
Anyway, not a big fan of fried chicken myself. I mean, it's okay, but it's very low down on my list of foods.

How can be a foodie and not love fried chicken? You must be ghey.
post #58 of 126
Quote:
Originally Posted by Dakota rube View Post
It's prepared in something like a pressure-cooker, isn't it? Certainly not pan-fried.
Good pt. When I worked there for 2 years, it was always a pressurized cooker, but it was fully submerged in fat, so it was deep frying. Pressurized deep frying, technically, but that doesn't really fit w/ the usual meaning of fried chicken.
Quote:
Originally Posted by DarkNWorn View Post
How can be a foodie and not love fried chicken? You must be ghey.

I like it, I just think it's overrated sometimes. Like people who say they could eat it everyday. There's nothing in the world I'd want to eat everyday, gimme summa errthang.
post #59 of 126
Quote:
Originally Posted by jpeirpont View Post
Just make it at home. Onion powder, garlic powder, Lowrey's seasoning salt and some flour is all you need. Remember to pan fry, never deep fry and don't eat with a knife and fork- you want chicken and crust in every bite. If you have the energy you could marinate it in a little dark jamaican rum, adobo, grated ginger, and slight bit of sugar for a 6 hours coat it in flour and fry it.

Good G-d, that sounds delicious.
post #60 of 126
Best fried chicken I've ever had was korean style fried chicken... mmm mmm good.
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