Hungry Hound: Fried chicken from Landbirds in Logan Square, Luella’s Gospel Bird in Buckto…


Like pizza and doughnuts, fried hen is a type of universally beloved dishes. There are two new options in Chicago making two very totally different types of fried hen – both of them delicious.

First, an Asian strategy impressed by a legendary Albany Park Chinese restaurant. The opposite is a more conventional Southern fried hen, but with an elective sauce you’ll be able to add to offer it a richer, spicier kick.

The tactic has been round for decades. Fried hen wings – their meat pushed up to one aspect – doused in a sauce that is concurrently scorching and sweet. At Landbirds, a spartan new wing joint in Logan Square, the recent, by no means frozen birds are fried to perfection.

“We use Chinese cooking methods to create the sauce, and Korean flavors when it comes to the sweetness in creating it,” stated Eddie Lee, who owns Landbirds.

Lee grew up near Nice Sea Chinese language in Albany Park, the place they’re recognized for his or her wings. The inspiration is clear.

“We take the entire wing and undergo the process of Frenching, which is making some cuts and breaks on the bones and sliding the meat right down to the other end. Making it lots easier for individuals to grab one finish of the bone and eat the meat on the opposite finish,” he stated.

As soon as fried, they’re tossed in one among Lee’s do-it-yourself sauces, the components for which he’s reluctant to share.

“You undoubtedly get a number of the peppers and the sweetness from the sugar. Aside from that I feel I am gifting away an excessive amount of,” Lee stated.

A few mile-and-a-half away in Bucktown, Luella’s Gospel Hen can also be making fried hen. But this spinoff from Luella’s Southern Kitchen in Lincoln Square is more narrowly targeted.

“We do have the basic buttermilk fried hen. Then we’ve a fried hen we call ‘The Gospel.’ That fried hen we serve with a creole sauce. Then we serve with a bit benne seeds as properly,” Chef Darnell Reed stated. “We brine the hen in a saltwater brine. After we brine, it we buttermilk marinate it, which a lot of people contemplate brining as nicely. Then after the buttermilk marinade, we flour and fry it.”

Frying in rendered beef fats definitely helps increase the flavour profile. At the desk, you’ll be able to drizzle on some honey in the event you like. Until you get the Gospel, with its buttery-wealthy creole sauce, inspired by a New Orleans barbecue sauce.

“For years, within the kitchen, we have been consuming the fried hen with the sauce that comes with the shrimp and grits. I assumed that might be an amazing concept to function an idea. Something totally different than your Nashville scorching,” Reed stated.

EXTRA COURSE: Landbirds’ Spam musubi fried rice

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