Not everyone can meet the fierce standards of our American and Korean expats, but these joints are coming pretty damn close to perfecting the ancient art of battering and deep frying poultry.
Chef Katie Marron was originally doing tenderloin strips when this joint was Dr Juicy Jay’s, but she’s now churning out a far superior bone-in version uniting a salty, crunchy shell with succulent juicy meat. Thankfully this is the kind of establishment where your food comes with a bib and you can eat it with a frosty beer in your other greasy mitt out on the street. North Melbourne.
This cocktail bar may be a little odd with its fortune-teller machine, brothel lights and electro-swing, but the fried chicken makes it worth the trip. You get half a bird, cleaved into big sections and brined so the meat stays juicy and seasoned despite an intensive cooking process that sees the chicken dredged, fried and oven-dried so you’ve got an ultra crunchy shell. Melbourne.
This is the original Korean chicken and beer joint to steal our hearts and they don’t mess around. They even have a shower in the toilets. The menu is limited to mountains of fried chicken, which comes in original, soy-garlic or sweet chilli flavour, and even bigger quantities of beer. There’s the odd bit of roughage in the form of a mayo-squiggled coleslaw, but it’s the health equivalent of eating a parsley garnish on a one-kilo T-bone. Bib up, friend up, get a four-litre keg of beer and tackle this restaurant like a chicken eating champion. Melbourne.
Wednesday night is sweet, sweet buttermilk fried chicken night at Rockwell and Sons. You need to book ahead and you need back-up. They do whole birds, portioned, brined, battered, fried and served up with all the real ‘Merican sides like proper crumbly Southern biscuits. Get ‘er done. Collingwood.
Stepping away from the good old Southern US of A and into South Korea, here you get chicken fried every which way. Wings in a spicy batter are deep fried and slicked in either a sweet chilli or soy glaze so it’s all finger sticking good times. We’re big fans of the gang jung – a mixed pile of tender Korean fried chicken nuggets, spicy potato wedges and thick chewy rice noodles all rolled in sweet chilli sauce. En garde, arteries! Melbourne.
Photo and article credit: Timeout