Tag Archives: Chicken

Bittman’s Kitchen: A Chicken Dinner in Under 13 Minutes

Source: Grub Street NY

A few easy tricks make this chicken dinner lightning quick. Top these with an avocado salad, and you’ll have a healthy meal ready to go in just about 12 minutes.

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons paprika
Salt and pepper
2 garlic cloves
2 avocados
1 small red onion
1 cup cherry …

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Hatch & Coop Is Giving Out Free Mini Ice Cream Sandwiches Today

Source: Philadelphia Magazine » Foobooz

Chicken joint Hatch & Coop opens today at 125 South 40th Street in University City. And until 3 p.m. today, December 7th, as part of their […]

The post Hatch & Coop Is Giving Out Free Mini Ice Cream Sandwiches Today appeared first on Philadelphia Magazine.

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There’s truth in advertising at Yummy Spicy on Buford Highway

Source: Atlanta Magazine

The Yummy Spicy chicken at Yummy SpicyPhotograph by Ted Golden. Once upon a time in a little house across from Pine Tree Plaza on Buford Highway sat one of my favorite foot massage spots. I frequented the Vietnamese-owned spa for many years, even after a particularly rough massage session left me with bruises all over my back way too close to my wedding day. Today, the once dark space crowded with black leather massage chairs is home to an exciting new Chinese restaurant that has some of the best Sichuan food I have found inside the perimeter in recent memory. ...

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Atlanta’s “cult of lemon pepper”

Source: Atlanta Magazine

Lemon pepper wings from DugansPhotograph courtesy of First We Feast “Lemon pepper, wet, all flats. Like, who are you hearing that from?” Atlanta TV series creator Donald Glover poses the question, knowing the answer is obvious: Customers at LT’s Wings, J.R. Cricket’s, Dugans, and American Deli, that’s who. In other words: Atlanta. Food site First We Feast’s docuseries Food Grails explores how underground foods become staples in major cities. Host Miss Info, a journalist whose main focus is hip-hop culture, has eaten her way through Vietnamese Po’ Boys in New Orleans, Jamaican beef patties in New York, and black-owned taco stands in ...

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Club Drugs May Be Inside Your ‘100% Natural’ Chicken

Source: Grub Street NY

Your all-natural breast fillets might be coming from a bird that secretly clubbed all night to EDM. According to a new lawsuit filed by consumer-advocacy groups, ketamine is one of several “other pharmaceuticals” that recently turned up in USDA tests of Sanderson Farms’ supposedly “100% Natural” chicken. Three consumer groups — …

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Stop everything. These are the best wings in metro Atlanta.

Source: Atlanta Magazine

The wings at Chase’s Grille and WingeryPhotograph by Ted Golden. Chicken wings are beloved by Southerners, and I am no exception. For the last few years, my local go-to was Jamal’s, a literal wing shack near the Georgia Dome that has since moved to 2001 Martin Luther King Junior Drive. Their wings are small and manageable—not to mention super crispy and loaded up with plenty of lemon pepper or buffalo sauce. But a recent trip to historic downtown Norcross changed the game. Chase’s Grille and Wingery, which opened two years ago in the old Cotton Gin space, has quietly been ...

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This New Fast-Casual Restaurant Wants To Save You From The Garbage Chicken You’re Eating

Source: Washingtonian Food

The chicken experiments got serious when Dan Koslow moved a commercial-grade oven into the living room of his 400-square-foot Manhattan apartment. He and college friend Andrew Harris had long lamented the state of fast-casual chicken. At the time, Koslow was working in software development and Harris in finance—and both were eating a lot of the grilled protein at their desks. […]

This New Fast-Casual Restaurant Wants To Save You From The Garbage Chicken You’re Eating” was first published on Washingtonian.

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Thank U Chicken crushes Atlanta’s Korean fried chicken game

Source: Atlanta Magazine

The Thank U Chicken at Thank U Chicken.Photograph by Ted Golden. About ten years ago, Korean fried chicken became a bona fide American trend, and Atlanta’s vibrant Korean restaurant community jumped right on board. KFC joints (“Korean fried chicken,” not a certain Kentucky-based fast food chain), once clustered mainly in Duluth, popped up all over Atlanta. But as the hype faded, most of those spots closed, and the question of where to get super crunchy KFC in Atlanta became a little bit of a fruitless hunt. I stopped seeking it out—and stopped craving it. But on a trip to Seoul ...

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The Absolute Best Halal-Cart Chicken and Rice in New York

Source: Grub Street NY

There are dozens and dozens of halal carts in this city at any given moment. It would be impossible to visit them all, let alone try every dish from each: Many of them move around, and many offer an almost dinerlike array of options — from lamb kebabs and chicken …

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What’s with all the chicken bones all over Atlanta?

Source: Atlanta Magazine

What’s up with all the bones? @randomchickenbonesofatl wants to know.Photographs courtesy of @RandomChickenBonesofATL Perhaps our city’s nickname should be The City That’s Too Busy to Properly Dispose of Chicken Bones. Because they’re all over Atlanta’s streets—and sidewalks and parks. “I stepped on one pumping gas today,” says Atlanta magazine’s own marketing director, Jenn Agnew. “That looks like the Miller Union parking lot on Sunday morning after Compound closes,” said chef Steven Satterfield when shown this photo. Atlanta’s former design director, Liz Noftle, used to document the detritus under the hashtag #atlantachickenbones. Her first post was on December 17, 2014. “I ...

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What’s with the chicken bones all over Atlanta?

Source: Atlanta Magazine

What’s up with all the bones? @randomchickenbonesofatl wants to know.Photographs courtesy of @RandomChickenBonesofATL Perhaps our city’s nickname should be The City That’s Too Busy to Properly Dispose of Chicken Bones. Because they’re all over Atlanta’s streets—and sidewalks and parks. “I stepped on one pumping gas today,” says Atlanta magazine’s own marketing director, Jenn Agnew. “That looks like the Miller Union parking lot on Sunday morning after Compound closes,” said chef Steven Satterfield when shown this photo. Instagram and Tumblr accounts have been chronicling the phenomenon for years. @Wingsofatl launched in May 2014. Atlanta’s former design director, Liz Noftle, began documenting ...

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The Poultry Industry Wants Scientists to ‘Breed Out’ Chicken Suffering

Source: Grub Street NY

The travesties factory farming inflicts on the defenseless chicken are widely known by now. Big companies have for years wrestled with how to adapt mass-production practices so that their broilers are happy(-ish) but the profits stay high. Now, some industry geniuses say they’ve figured …

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What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters

Source: Atlanta Magazine

Heritage minute chop with celery root, celery, curd, and fried eggPhoto by Mia Yakel One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this spring. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted. Located at 2371 Hosea L. Williams Drive, the restaurant will serve dinner and weekend brunch, with chef Neal Bukiet leading the kitchen and Mikey Kilbourne serving as beverage director. Menu items will include a fried chicken sandwich with honey, pickles, ...

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What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters

Source: Atlanta Magazine

Heritage minute chop with celery root, celery, curd, and fried eggPhoto by Mia Yakel One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted. Located at 2371 Hosea L. Williams Drive, the restaurant will serve dinner and weekend brunch, with chef Neal Bukiet leading the kitchen and Mikey Kilbourne serving as beverage director. Menu items will include a fried chicken sandwich with honey, pickles, ...

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The offbeat Chick-fil-A concept restaurants you’ve never heard of

Source: Atlanta Magazine

Truett’s LuauPhotograph by LuAnne DeMeo 1964 S. Truett Cathy invented the sandwich that has become as synonymous with Atlanta as Coca-Cola: a hand-breaded chicken breast stuffed in a soft buttered bun and garnished with a couple of pickle chips. He sold it for less than a buck at his Dwarf House in Hapeville, a place so small it had only 10 stools and four tables. The first Chick-fil-A restaurant arrived in 1967, and today the College Park–based fast-chicken giant boasts more than 2,000 outposts across the country. Last year it reported sales of more than $6 billion. Still privately owned ...

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The offbeat Chick-fil-A concept restaurants you’ve never heard of

Source: Atlanta Magazine

Truett’s LuauPhotograph by LuAnne DeMeo 1964 S. Truett Cathy invented the sandwich that has become as synonymous with Atlanta as Coca-Cola: a hand-breaded chicken breast stuffed in a soft buttered bun and garnished with a couple of pickle chips. He sold it for less than a buck at his Dwarf House in Hapeville, a place so small it had only 10 stools and four tables. The first Chick-fil-A restaurant arrived in 1967, and today the College Park–based fast-chicken giant boasts more than 2,000 outposts across the country. Last year it reported sales of more than $6 billion. Still privately owned ...

Read full article >>

The offbeat Chick-fil-A concept restaurants you’ve never heard of

Source: Atlanta Magazine

Truett’s LuauPhotograph by LuAnne DeMeo 1964 S. Truett Cathy invented the sandwich that has become as synonymous with Atlanta as Coca-Cola: a hand-breaded chicken breast stuffed in a soft buttered bun and garnished with a couple of pickle chips. He sold it for less than a buck at his Dwarf House in Hapeville, a place so small it had only 10 stools and four tables. The first Chick-fil-A restaurant arrived in 1967, and today the College Park–based fast-chicken giant boasts more than 2,000 outposts across the country. Last year it reported sales of more than $6 billion. Still privately owned ...

Read full article >>

The offbeat Chick-fil-A concept restaurants you’ve never heard of

Source: Atlanta Magazine

Truett’s LuauPhotograph by LuAnne DeMeo 1964 S. Truett Cathy invented the sandwich that has become as synonymous with Atlanta as Coca-Cola: a hand-breaded chicken breast stuffed in a soft buttered bun and garnished with a couple of pickle chips. He sold it for less than a buck at his Dwarf House in Hapeville, a place so small it had only 10 stools and four tables. The first Chick-fil-A restaurant arrived in 1967, and today the College Park–based fast-chicken giant boasts more than 2,000 outposts across the country. Last year it reported sales of more than $6 billion. Still privately owned ...

Read full article >>

The offbeat Chick-fil-A concept restaurants you’ve never heard of

Source: Atlanta Magazine

Truett’s LuauPhotograph by LuAnne DeMeo 1964 S. Truett Cathy invented the sandwich that has become as synonymous with Atlanta as Coca-Cola: a hand-breaded chicken breast stuffed in a soft buttered bun and garnished with a couple of pickle chips. He sold it for less than a buck at his Dwarf House in Hapeville, a place so small it had only 10 stools and four tables. The first Chick-fil-A restaurant arrived in 1967, and today the College Park–based fast-chicken giant boasts more than 2,000 outposts across the country. Last year it reported sales of more than $6 billion. Still privately owned ...

Read full article >>

Hot Chicken Sandwich

Source: Atlanta Magazine

Hot Chicken Sandwich at Richards’ Southern FriedPhotograph by Josh Meister, styling by Rachael Daylong Don’t worry—the heat doesn’t come close to burning your mouth. Instead, the crunchy, juicy-as-can-be bird is coated in a smoky, mild-mannered sauce and topped with cooling pimento cheese and sour pickled onions. $8.95, richards­southernfried.comView Original Post

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Hot Chicken Sandwich

Source: Atlanta Magazine

Hot Chicken Sandwich at Richards’ Southern FriedPhotograph by Josh Meister, styling by Rachael Daylong Don’t worry—the heat doesn’t come close to burning your mouth. Instead, the crunchy, juicy-as-can-be bird is coated in a smoky, mild-mannered sauce and topped with cooling pimento cheese and sour pickled onions. $8.95, richards­southernfried.comView Original Post

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Hot Chicken Sandwich

Source: Atlanta Magazine

Hot Chicken Sandwich at Richards’ Southern FriedPhotograph by Josh Meister, styling by Rachael Daylong Don’t worry—the heat doesn’t come close to burning your mouth. Instead, the crunchy, juicy-as-can-be bird is coated in a smoky, mild-mannered sauce and topped with cooling pimento cheese and sour pickled onions. $8.95, richards­southernfried.comView Original Post

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The Bird Will Serve 13 Types of Bird—From Raw Ostrich to Fried Chicken

Source: Washingtonian Food

Chef Michael Bonk sampled chickens from 48 different purveyors for Shaw restaurant The Bird. After trying out poultry of all sizes, prices, and origins, he settled on free-range, organic chickens from a farm in Lancaster County, Pennsylvania.

If that seems like a lot of research just for chicken, that’s because Bonk and the rest of the team from EatWellDC (the group behind The Pig, Logan Tavern, and Grillfish) initially planned to open a fast-casual fried chicken joint. But when a downtown real estate deal fell through, they changed course. Their new full-service restaurant, The Bird, will instead feature dishes made from 13 ...

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The Menu at Chix & Bowls

Source: Philadelphia Magazine » Foobooz

I had a dream that Harp & Crown would be officially the ampersand era of restaurant names. Then I realized Chix & Bowls was about to open on 20th Street in Center City. I groaned, muttered something about chix being a stupid name and then remembered a vow I took to not judge a place because I didn’t like a name. If others did the same, maybe we’d still have the food of Hoof & Fin to enjoy.

So I stopped into the Korean spot specializing in chicken of course and yes, bowls. It’s the second location for the concept. The original is ...

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