Futuristic Fried Chicken in the Big Apple

Apparently there is more to simply Southern fried chicken than any food critic ever imagined. The New York Times ran a fascinating story on ethnic fried chicken in and around New York City with coatings that range from black-pepper soy sauce to Old Bay seasoning. Writer Julia Moskin describes different methods of preparation that chefs around town employ, and seven of the most unique restaurants are listed. The one that we have our collective eye on is Momofuku Noodle Bar. The reservation-only chicken dinner at this swanky East Village eatery costs $100, though that includes two whole birds and a slew of sides like mu shu pancakes, long spicy peppers, and a bowl of fresh veggies. We doubt that the owners of Shealy’s Bar-B-Que in South Carolina are going to alter their recipe for lip-smacking chicken (pictured above), but they may appreciate that these young chefs are thinking outside of the (chicken) box. Special thanks to our friend Anneke for sending us this article!