Food & Drink

Your fried chicken update: 5 new spots to get it NOW

Published On 10/15/2013 Published On 10/15/2013

There's no shortage of great spots to get fried chicken in NYC, because if there WAS, we'd be in the middle of the Fried Chicken Riots of 2013. Luckily, the crispy, juicy poultry supply is as abundant as the appetite for it. Here are five delicious new ways to score it that you shouldn't miss.

Joe & MissesDoe
The anticipated reworking of the JoeDoe space as Joe & MissesDoe brings with it the Hot Dipped Chicken, a thigh lightly coated in rice flour, fried, then dipped in a spicy sauce made from a combo of sambal, Tabasco, and maple syrup. It's served with a heat-cutting garlic yogurt sauce and pickles sweeter than Tommy from Rugrats.

Andrew Zimmer

The Cecil
While not technically "chicken", the cinnamon-scented fried guinea hen at this Harlem hot spot (whose flavor inspirations come from the African diaspora) totally counts because it's still in the fowl family, and it smells mind-blowingly fantastic.

Somtum Der
Alphabet City
Adding to the influx of dope new Thai spots, Somtum focuses on the Isan region, which means adding their Sa Poak Kai Tod Der to your fried chicken bucket list (hey-o!). It's marinated in garlic white pepper, coriander root, lemongrass, and red curry paste before a date with the fryer, then it's served with their special dipping sauce, a sweet-spicy concoction of chili powder, fish sauce, tamarind sauce, and palm sugar, and other stuff you aren't supposed to know about.

Andrew Zimmer

East Village
Expect a bucket of three massive pieces that have been coated in a mixture of brown sugar, cayenne, garlic, coffee, and other spiciness overnight, then marinated in an egg-buttermilk bath and coated further with Panko and cornmeal. Oh, and then it's fried (you probably have figured that out by now). The Midwestern-influenced eatery furthers the hospitality with a trio of house-made dipping sauces: honey mustard, buttermilk ranch, and a BBQ-Buffalo hybrid.

Andrew Zimmer

The Chester
Meatpacking District
Chef Sam Hazen's new spot in the Gansevoort is turning out some serious American eats, and included is this textbook-crispy (mmm, crispy textbooks... ) fried chicken served with biscuits and ham hock gravy that almost steal the show. Also, don't sleep on the meatballs. Instead, have fried chicken & meatballs and THEN sleep.

Previous Venue Next Venue Venue Description
1. Joe & MissesDoe 45 E 1st St, New York, NY 10003 (East Village)

Supplanting the bachelor JoeDoe, this new iteration of the East Village spot is throwing some seriously kicked-up comfort classics at you including French dip dumplings, gringo tacos with duck confit and garlic radish, "Hot Dipped Chicken", and Joe's Monte Cristo with smoked syrup.

Previous Venue Next Venue Venue Description
2. The Chester 18 9th Ave, New York, NY 10014 (Meatpacking)

The Chester is your go-to for awesome fried chicken, crazy three-meat meatballs (think pork, veal, beef), and a bunch of huge spaces in which to eat them while watching your favorite team play.

Previous Venue Next Venue Venue Description
3. Picnic 117 2nd Ave, New York, NY 10003 (East Village)

Chef Nicholas Nostadt's East Village joint plates Midwestern-inspired American vittles for dinner and late-night.

Previous Venue Next Venue Venue Description
4. Somtum Der NYC 85 Avenue A, New York, NY 10009 (Alphabet City)

Originating from Bangkok, this beloved restaurant serves the same authentic Northeastern Thai cuisine (also known as Isan) right in Alphabet City. Complete with an assortment of dishes and flavors (including chilis, lime juice, palm sugar and fermented fish sauce), Somtum Der is warm and welcoming. The casual atmosphere has many modern fixtures, but is boldly reflective of traditional Isan in its use of utilitarian clothing and patterns representative of the region as decor.

Previous Venue Next Venue Venue Description
5. The Cecil 210 West 118th St, New York, NY 10026 (Harlem)

The Cecil, the supper club sister to jazz joint Minton's in Harlem, fuses the flavors of Asia, Africa and North America. Inspired by Executive Chef Joseph "JJ" Johnson's travels, the menu is always changing, but past hits include now-famous oxtail dumplings, hearty gumbo, and a jumbo shrimp burger snazzed with kimchi and scallions. Don't expect ordinary French fries here: Cecil's take encapsulates the spot's eye for innovations, doing away with potato in favor of battered okra that comes out crispy and laced with salt.