Best cheap fried chicken
Proof that the golden-crusted classic doesn't have to break the bank.
Mon Jun 28 2010
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BonChon Chicken
- Price band: 1/4
You'll forgive the unhurried service at this Korean chain—the double-fried wings and drumsticks (small $8.95, medium $12.95) are cooked to order and encased in a greaseless, crispy shell that traps all of the meat's moisture. Of the two soy-garlic–based glazes, we prefer the subtle, slow-building heat of the spicier one.
- Various locations
The Brooklyn Star
- Rated as: 3/5
- Price band: 2/4
Chef-owner Joaquin Baca made his bones in the chilly Momofuku empire, but walked away from David Chang's dominion last year to build this charming Southern-fried venture. A supremely juicy half-roasted chicken ($21) offers flavors both delicate (lemon and thyme) and robust (rice, with apple, ham and pea leaves). The resto's fried bird (served during brunch and all-day Monday and Sunday) is enhanced by a special house seasoning and served over Meyer lemon and black pepper waffles.
- 593 Lorimer St , (at Conselyea St), 1211
The Commodore
- Rated as: 4/5
- Price band: 1/4
- Critics choice
With its old arcade games, Schaefer in a can and stereo pumping out the Knight Rider theme song, this gastrodive offers the city's best cheap-ass bar eats, served in a seedy venue where folks come to get blotto. Chef Stephen Tanner, formerly of Egg and Pies 'n' Thighs, heads the kitchen, cooking up fried chicken that trumps even that of his former employers: three fat thighs with extra-crisp skin and tender brined flesh, served with thimbles of sweet-and-spicy vinegar sauce and biscuits with soft honey butter ($11).
- 366 Metropolitan Ave, (at Havemeyer St)
Country Panfried Chicken
- Price band: 1/4
Harlem fried-chicken ace Charles Gabriel's hole-in-the-wall soul-food joint is known for its budget-friendly all-you-can-eat buffet (lunch $11.91, dinner $15.16), but more modest appetites can also cash in on a two-piece platter with two sides (like collard greens, and mac and cheese) for just $9.21. The signature bird—skillet-fried in soybean oil for a consistent, thin-crusted coating that doesn't drown out the meat's juiciness—is excellent even when it's been sitting in a warming bin. For the full experience, hold out for a fresh batch, sizzling from the heat of the pan.
- 2841 Frederick Douglass Blvd (Eighth Ave), (between 151st and 152nd Sts)
Peaches Hothouse
- Price band: 1/4
The name of this spot refers to Nashville-style hot chicken, a cayenne-laced, sweat-inducing take on the Southern-fried classic. The all-natural, cage-free poultry is spiced with a well-guarded secret pepper combo (co-owner Craig Samuel calls the hotter of the two "uncut China white") before and after frying, then served bone-in on a thick slice of white bread and a side of your choosing. The "extra-hot" version is as fiery as it sounds, but there's real flavor—succulent protein and a distinct tanginess—beneath the lip-tingling crunch. • $13
- 393 Lewis Ave, (between Decatur and MacDonough Sts)
Pies ’n’ Thighs
- Rated as: 3/5
- Price band: 1/4
- Critics choice
The cult fried chicken that solidified the reputation of this Williamsburg hot spot is tender and briny, with a crisp golden crust that comes out just on the right side of greasiness. For the best deal, skip the three-piece chicken box ($13, with biscuit and a side) and instead wrap your mitts around the $6.00 chicken biscuit. The flaky yet dense saucer-size specimen cradles an oversize cutlet slicked in hot sauce and honey butter.
- 166 South 4th St, (at Driggs Ave)
Salt & Fat
- Rated as: 3/5
- Price band: 2/4
Sunnyside native chef Daniel Yi has brought the fine-dining chops he earned at Sapa and Monkey Bar back to the neighborhood with his New American restaurant, a proper date-night eatery in an underserved area. His eclectic menu leans on playful flavor combinations, and the fried chicken ($13)—brined, cooked sous vide in buttermilk, and seasoned with cayenne, paprika and garlic—is some of the best we've had in the city.
- 41-16 Queens Blvd, (between 41st and 42nd Sts), 11104
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