The 8 Best Fried Chicken Spots In NYC

The 8 Best Fried Chicken Spots In NYC

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I made my way through a barnyard's worth of fried chicken platters, boxes, buffets, and fancy-pants entrees, looking for crisp skin and juicy meat, not to mention real chicken flavor and that sweet fried taste. Here are my favorites.

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    I tend to alternate between the three-piece "box," which doesn't come in a box but does include a side (any of which are first-rate) and biscuit (upon which you should pour honey); and the fried cutlet biscuit sandwich.
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    The full fried chicken supper, with salad and jumbo biscuit, is only $11.50, so you can afford to share a side or two and still get that overflowing bowl of pecan pie bread pudding with fresh whipped cream for dessert. 
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    The chicken is extraordinary: triple-seasoned (note: if you hate salt, don't eat here), juicy-not-greasy and intensely flavored through-and-through. Slap down $11 and you'll get a ton of food.
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    The chicken here—specifically, the Nashville Style Hot Chicken—is spectacular, fiery and alive, whether ordered Hot or Extra Hot (you can opt for Regular too). Served on a slice of white, with dense cornbread, and choice of can't-go-wrong sides.
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    A trio of spicy pieces (and you have to get them spicy) will set you back single digits, it's maybe the crunchiest bird on this list, and it's definitely the greasiest, but in a good way. Also really greasy: the Popeyes biscuit.
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    One of menu's highest points is Talde's Korean Fried Chicken, which is noteworthy for its combination of juicy meat and crisp, boldly-seasoned skin. The large breast arrives sliced up and sitting in a puddle of no-joke-spicy kimchi yogurt.
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    The Buttermilk Fried Chicken keeps me coming back to this welcoming and winning spot. She switches up the sides depending on the season, but the bird itself is remarkably consistent. It's never greasy and never too dry—just a nearly perfect plate.
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    The Commodore's entire menu is designed to go well with booze, but the indisputable thing to order is the Fried Chicken Plate, which consists of three fat thighs that stay juicy inside their slightly sweet batter; a couple of sauces and biscuits.
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