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1. #KOREAN FRIED CHICKEN LOS ANGELES SKIN#
2. #KOREAN FRIED CHICKEN LOS ANGELES FULL#
3. #KOREAN FRIED CHICKEN LOS ANGELES FREE#
4. #KOREAN FRIED CHICKEN LOS ANGELES MAC#

Offered for weekend brunch, the unsung cut is soaked in buttermilk and double dredged in flour, paprika and baking soda.

#KOREAN FRIED CHICKEN LOS ANGELES MAC#

The dinner-only eatery serves set meals ($12.50 per person) for two, three or four-be prepared to queue-and ups its game with sauces like spicy ponzu, as well as fixings such as dashi-braised collards and nori-topped mac and cheese.Įven white-meat haters can get behind David LeFevre's truffle honey-drizzled fried chicken breast ($15).

puts fried chicken on the SGV's destination-worthy map. The garlic and soy-marinated yardbird is as satisfying as it is refined: It's the love child of the all-American comfort food and Japanese karaage. After it cools, the chicken gets plated with a raw collard green slaw and a flaky biscuit.

#KOREAN FRIED CHICKEN LOS ANGELES FULL#

Jason Travi is serious about fried chicken, and his weekly Sunday-night special ($21) hits all the marks: quality meat (Mary's), full flavor (paprika and cayenne give it some heat), and a browned crust that actually stays on (a cornstarch and flour batter just barely coats the meat). Surround the dark meat with fluffy mashed potatoes, a dense, herb-topped biscuit smeared with butter and vinaigrette-based coleslaw. Topped with sea salt, the crust is ridiculously thick and crunchy. The Jidori chicken starts with a 24-hour lemon, thyme and rosemary brine, a buttermilk soak and flour breading made with paprika, lemon zest, and herb. If extra crispy is your jam, then this fried bird, a Monday-only special ($28 for a three-course meal), is for you.

#KOREAN FRIED CHICKEN LOS ANGELES SKIN#

The vegetarian-fed, hormone- and antibiotic-free chickens are trimmed of most of their skin before being dredged in batter-resulting in a seamless, crackled shell-then fried in the restaurant's namesake kettle. The sides may be drab, but the house specialty is the stuff of stick-to-your-rib dreams-golden fried chicken ($8.50 for four pieces, $15.95 for eight pieces, $31 for 16 pieces) that's juicy, savory, greasy and so bad, it's good. Served with pickled, cubed daikon, the wings' delicate, not-too-greasy crust has an explosive bite. Though the menu tempts other versions, stick with the original honey-tinged wings ($5.44 for four, $9.80 for eight, $18.52 for 16).

#KOREAN FRIED CHICKEN LOS ANGELES FREE#

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