EAST FLATBUSH, BROOKLYN — Bojangles, a Southern fast-food staple, is back in Brooklyn after a decades-long absence.
Bojangles recently opened at the corner of Ralph Avenue and Church Avenue in the heart of East Flatbush.
It’s the first modern New York City location in East Flatbush, Brooklyn, following a previous short-lived presence in the 1980s, making this a significant return for the chain.
Marshall Scarborough is the vice president of menu and culinary innovation at Bojangles. He says his love for the brand started very early.
“My love affair with Bojangles began at a very young age. I was a youngster, I got to grow up with Bojangles,” Scarborough said.
Habib Hashimi says his family working in the restaurant industry inspired him to become a franchise owner of Bojangles.
“My family has been in the restaurant business for decades,” Hashimi said.
“I wanted to find a brand that was exciting and had amazing food, and I saw this crazy following behind it. And I looked on social media, I looked on TikTok, I looked on Instagram, and people were so excited about the brand, it was part of their daily lives, and when I tried the food, I understood why that was.”
According to Scarborough, Bojangles is known as the Carolina legend.
“I like to describe it like, we are cooking like grandmas, but we also appeal to her grandson. Our culinary north star is being authentically Southern with a modern twist,” Scarborough said.
Bojangles is not your typical fast-food restaurant. The chain cooks on stove tops, and all the chicken is hand-breaded.
The biscuits are also hand-made and scratch-made, taking a total of 49 steps to make them.
“They’re soft, they’re buttery and delicious,” Hashimi said.
At Bojangles, one of their signature menu items is the Bo’s chicken biscuit. It’s tender, juicy, crispy chicken between a soft, fluffy buttermilk biscuit.
“We’re using marinated chicken and hand-breading it to order,” Scarborough said.
You can also order just chicken tenders, which is the flagship product on Bojangles’ menu for lunch and dinner. They’re made from thick pieces of tenderloin marinated with Bojangles seasoning and batter-breaded in a buttermilk coating system.
Scarborough believes Bojangles is different from other fast-food chains.
“I can’t speak to a whole lot of fast-food restaurants where they’re taking the time and energy it takes to produce such high-quality food,” Scarborough said. “I think it’s cool that we’re bringing the Southern culture, the Southern traditions of food to you guys to share what we’ve been keeping our secret this whole time,”
This crispy fried chicken recipe uses boneless chicken thighs marinated in evaporated milk and calamansi juice, then double-coated for an extra crunchy exterior. The Filipino-style marinade keeps the meat tender and juicy while the coating stays golden and crispy for hours.
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I make these crispy fried chicken thighs pretty often because they cook faster than bone-in pieces and the coating gets really crispy. The marinade I use here is different from most fried chicken recipes. Instead of buttermilk, I use evaporated milk with calamansi juice and Maggi Magic Sarap. It makes the meat tender and adds good flavor.
Back in the Philippines, we had fried chicken for birthdays and special Sundays. Now that I’m in Tampa, I still make this when family comes over. I’ve been making fried chicken for over 15 years, and this double coating method is what I learned makes the biggest difference. You get that thick, crunchy crust that stays crispy even after it cools down a bit.
We also have a Filipino Fried Chicken recipe that uses a whole butterflied chicken. That one is good for larger gatherings. This version with boneless thighs is faster and easier to eat.
What is Crispy Fried Chicken Thighs?
Crispy fried chicken thighs are made with boneless chicken thighs marinated in evaporated milk, calamansi juice, and Maggi Magic Sarap. Then you coat the chicken twice in a flour mixture with cornstarch and baking powder. The double coating makes it extra crispy.
The evaporated milk paired with calamansi tenderizes the meat and adds some richness. I learned this technique while searching for the best buttermilk substitute. The milk proteins help break down the chicken fibers. Calamansi juice gives it that citrus flavor we use a lot in Filipino cooking. The Maggi Magic Sarap seasons everything well. When you fry it, the outside gets golden and crunchy while the inside stays juicy.
The cornstarch in the flour mix is important for getting crispy fried chicken. It creates a lighter, crunchier texture than flour alone. The baking powder adds small air pockets that make the coating even crispier.
How to Make Crispy Fried Chicken Thighs
Preparing the Marinade – In a large bowl, combine evaporated milk, calamansi juice, Maggi Magic Sarap, and ground black pepper. Mix everything together until well blended. This marinade will both flavor and tenderize the chicken. The acid in the calamansi is key here. It starts breaking down the proteins right away.
Marinating the Chicken – Add the boneless chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 3 hours, or overnight for best results. The longer it marinates, the more flavorful and tender the chicken becomes.
Making the Flour Dredge – In a separate large bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the flour mixture.
First Coating – Remove the chicken pieces from the marinade one at a time and coat each piece completely in the flour mixture. Shake off any excess flour and set the coated chicken aside on a plate.
Preparing the Egg Mixture – Add the beaten eggs to the remaining marinade and mix well. This will be your wet coating for the second dredge.
Double Dredging – Dip each floured chicken piece back into the egg-marinade mixture, then dredge it again in the flour mixture. This double coating is what creates that extra thick, crispy crust. Make sure to press the flour onto the chicken so it adheres well.
Resting the Chicken – Arrange the coated chicken pieces on a wire rack and let them rest for 15 minutes. This resting time helps the coating stick better and prevents it from falling off during frying.
Frying – Heat cooking oil in a deep pan or wok over medium heat. The oil should be hot enough that a small piece of bread dropped in sizzles immediately. This is around 350°F if you have a thermometer. Fry the chicken thighs in batches, being careful not to overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy instead of crispy. Cook for about 7 to 8 minutes on each side, or until the coating is deep golden brown and the chicken is cooked through. I’ve tested this many times and found that medium heat works better than high heat for crispy fried chicken thighs. High heat burns the coating before the inside cooks.
Double Frying (Optional) – For an even crispier result, remove the chicken from the oil after the first fry and let it rest for a few minutes. Then increase the oil temperature slightly and fry the chicken again for 2 to 3 minutes until extra crispy.
Draining and Serving – Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a minute or two before serving hot with steamed rice.
Ingredients Needed
For the chicken:
Boneless chicken thighs – tender, juicy, and full of flavor, perfect for crispy fried chicken. Thighs have more fat than breasts so they stay moist during frying.
Evaporated milk – adds richness and helps tenderize the meat
Calamansi juice – provides that signature Filipino citrus tang
Maggi Magic Sarap – seasons the chicken with savory, umami flavor
Ground black pepper – adds a bit of spice and warmth
For the flour dredge:
All-purpose flour – creates the base for the crispy coating
Cornstarch – makes the coating extra light and crunchy
Baking powder – helps the coating puff up and become airy
Garlic powder – adds aromatic depth
Onion powder – brings mild sweetness and savory notes
Paprika – adds color and a subtle smoky flavor
For assembly and frying:
Eggs – binds the coating to the chicken for the second dredge
Cooking oil – for deep frying until golden and crispy
Pro Tips for Extra Crispy Fried Chicken
Mix your flour ingredients well before coating. This spreads the seasonings evenly on each piece. I use a whisk to make sure there are no clumps of garlic powder or paprika.
Let the coated chicken rest for 15 minutes before frying. The flour needs time to stick properly. I learned this from years of making fried chicken. Skip this and the coating might fall off. The moisture from the chicken needs time to hydrate the flour.
Keep your oil at medium heat, around 325°F to 350°F. Too hot and the coating burns before the chicken cooks through. Too cool and the chicken gets greasy. I use a thermometer to check, but the bread test works too.
Use a wire rack for draining, not paper towels. Paper towels trap steam underneath and make the coating soggy. The wire rack lets air circulate on all sides. This keeps your crispy fried chicken crispy.
Double frying is optional but it makes the chicken crispier. First fry at 325°F cooks it through. Let it rest 5 minutes. Second fry at 350°F for 2 to 3 minutes makes it extra crunchy. I do this for special occasions.
No calamansi? Mix lime juice with a little orange juice. Use 2 parts lime to 1 part orange. It’s close to the real thing.
What to Serve with Crispy Fried Chicken
Plain steamed rice works best with this. Add some atchara (pickled papaya) on the side to cut the richness. Garlic Fried Rice is good too, especially for breakfast. At parties, serve this with Pancit Canton.
For vegetables, Ginisang Monggo works well. Or make a simple cucumber and tomato salad with vinegar dressing. If you want gravy, use our Chicken Gravy and pour it over the rice.
Why This Crispy Fried Chicken Recipe Works
Most fried chicken uses buttermilk for the marinade. I use evaporated milk here because it gives a richer flavor without making the chicken too heavy. I’ve tested both methods many times. The evaporated milk has more milk solids than regular milk, which helps with browning and adds flavor.
The calamansi is important. Regular lemon or lime doesn’t taste the same. Calamansi has a unique flavor that’s both tart and slightly sweet. After 15 years of cooking Filipino food, I can tell you this makes a real difference in the final taste.
The flour mix has cornstarch and baking powder measured carefully. This keeps the coating light and crunchy. It won’t get thick and doughy. I use a 3:1 ratio of flour to cornstarch. The coating breaks apart when you bite it, not in a messy way, but with a good crunch. The garlic powder, onion powder, and paprika add flavor without covering up the chicken taste.
This crispy fried chicken is good hot or at room temperature. I pack it for lunch sometimes and it still tastes good hours later. The double coating helps it stay crispy longer than single-coated fried chicken.
Substitutions and Variations
Use chicken drumsticks or wings if you don’t have thighs. Just fry them longer since bone-in pieces need more time. Drumsticks take about 12 to 14 minutes per side. Wings take 8 to 10 minutes per side. Chicken breasts work too but they dry out easier. I’ve made this with breasts before and they need 6 to 7 minutes per side maximum.
For gluten-free crispy fried chicken, replace the flour with rice flour or gluten-free flour blend. I tested this with rice flour and it works well. The texture will be a bit different but still crispy. No evaporated milk? Use regular whole milk or coconut milk. Coconut milk makes it richer and slightly sweet.
Add cayenne pepper or chili powder to the flour for spicy crispy fried chicken. Start with 1 teaspoon cayenne per cup of flour. Or mix hot sauce into the marinade. For sweeter chicken, add a tablespoon of honey to the marinade. You can also try oregano, thyme, or curry powder in the flour. I add 1 teaspoon of curry powder sometimes for a different flavor.
To bake instead of fry, set the oven to 425°F and bake for 35 to 40 minutes. Flip halfway through. Spray the chicken with oil before baking so it gets crispy. It won’t be as crispy as fried but it’s healthier.
Storage and Leftovers
Keep leftovers in an airtight container in the fridge for up to three days. To reheat, put the chicken on a wire rack over a baking sheet. Bake at 375°F for 10 to 15 minutes. Don’t microwave it. That makes the coating soggy.
You can freeze cooked chicken for up to two months. Let it cool completely first. Wrap each piece in plastic wrap then put in a freezer bag. To reheat from frozen, bake at 375°F for 20 to 25 minutes.
For meal prep, marinate the chicken and make the flour mixture ahead. Keep them separate in the fridge. Coat and fry when you’re ready to eat. Marinated chicken keeps for 24 hours.
Suggested Recipes
Frequently Asked Questions About Crispy Fried Chicken
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts dry out faster than thighs. Don’t overcook them. They need about 6 to 7 minutes per side when frying.
What if I do not have calamansi juice?
Mix lime juice with a small amount of orange juice. This gets close to the calamansi flavor. Lemon juice works too but it’s more tart.
How do I know when the oil is hot enough for frying crispy fried chicken?
Around 350°F for frying chicken. No thermometer? Drop a small piece of bread in the oil. If it sizzles and turns golden in about 30 seconds, the oil is ready.
You can also drop a pinch of flour in.
If it sizzles immediately and floats up, the temperature is right.
If the flour just sinks, the oil is too cool.
If it burns instantly, the oil is too hot.
Can I marinate the chicken overnight?
Yes. Overnight marinating makes it more tender and flavorful. The calamansi juice and evaporated milk work on the meat overnight and make it juicier.
Why do I need to double dredge the chicken?
It makes the coating thicker and crunchier. The first flour layer sticks to the marinade. When you dip it in the egg and coat it again, you build up more layers. This gives you that crispy restaurant-style coating.
How do I reheat crispy fried chicken and keep it crispy?
The oven is best for reheating crispy fried chicken. Put the chicken on a wire rack over a baking sheet. Bake at 375°F for 10 to 15 minutes. The wire rack lets air circulate so the bottom stays crispy. Don’t microwave it. That makes the coating soggy and rubbery. An air fryer also works well at 350°F for 5 to 8 minutes.
I make this crispy fried chicken often because it’s reliable and people like it. The marinade and double coating take some time but the results are worth it. Try it with plain rice and some atchara on the side.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Crispy Fried Chicken Thighs
Filipino-style crispy fried chicken with evaporated milk marinade and double coating for extra crunch. Boneless chicken thighs stay juicy inside with a golden, crunchy crust outside.
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Marinating Time: 3 hourshours
Total: 3 hourshours40 minutesminutes
Equipment
Large mixing bowl For marinating the chicken
Separate bowl For flour dredge mixture
Deep pan or wok For frying the chicken
Wire rack For resting coated chicken and draining after frying
Cooking thermometer (optional) For checking oil temperature
Instructions
Make the marinade – In a large bowl, combine evaporated milk, calamansi juice, Maggi Magic Sarap, and ground black pepper. Mix until well blended. The acid in the calamansi is key here. It starts breaking down the proteins right away.
Marinate the chicken – Add the boneless chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 3 hours, or overnight for best results. The longer it marinates, the more flavorful and tender the chicken becomes.
2 pounds boneless chicken thighs
Prepare the flour mixture – In a separate bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the flour mixture.
First coating – Remove the chicken pieces from the marinade one at a time and coat each piece completely in the flour mixture. Shake off any excess flour and set the coated chicken aside on a plate.
Prepare egg mixture – Add the beaten eggs into the remaining marinade and mix well. This will be your wet coating for the second dredge.
2 pieces eggs
Double dredge – Dip each floured chicken piece back into the egg-marinade mixture, then dredge it again in the flour mixture. This double coating is what creates that extra thick, crispy crust. Make sure to press the flour onto the chicken so it adheres well.
Rest – Arrange the coated chicken pieces on a wire rack and let them rest for 15 minutes. This resting time helps the coating stick better and prevents it from falling off during frying. The moisture from the chicken needs time to hydrate the flour.
Fry – Heat cooking oil in a deep pan or wok over medium heat. The oil should be around 350°F. If you don’t have a thermometer, drop a small piece of bread in. If it sizzles immediately, the oil is ready. Fry the chicken thighs in batches, being careful not to overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy instead of crispy. Cook for about 7 to 8 minutes on each side, or until the coating is deep golden brown and the chicken is cooked through. Note: You can double fry for extra crispiness – first fry at 325°F, rest 5 minutes, then fry again at 350°F for 2-3 minutes.
2 cups cooking oil
Drain and serve – Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a minute or two before serving.
Serve – Serve hot with steamed rice. Share and enjoy!
Notes
Paprika adds warmth and a subtle smokiness to the coating, enriching the flavor without overwhelming the other ingredients. It also gives the fried chicken a beautiful golden-brown color. I use regular paprika, not smoked paprika, for this recipe.
Resting the coated chicken before frying allows the flour mixture to hydrate and stick better to the chicken, preventing the coating from falling off during frying. I’ve tested this many times. Without the rest period, you lose about 30% of the coating in the oil.
Double frying is optional but recommended for restaurant-quality crispiness. The first fry at 325°F cooks the chicken through (internal temp should reach 165°F). Let it rest 5 minutes. The second fry at 350°F for 2 to 3 minutes creates an extra crunchy exterior. This technique comes from Korean fried chicken methods that I adapted for Filipino-style crispy fried chicken.
Oil temperature troubleshooting: If your coating is burning but the chicken is raw inside, your oil is too hot. If the coating is pale and greasy, your oil is too cool. Keep it between 325°F and 350°F for best results.
Calamansi substitute: Mix lime juice with a small amount of orange juice. Use 2 parts lime to 1 part orange. It’s close to the real thing.
Since opening late last year, this stylish bar and kitchen has been drawing a mix of neighbors and in-the-know Houstonians to the fully reimagined La Grange off Lower Westheimer. James Beard-nominated and Michelin-starred chef Emmanuel Chavez crafted a menu of standout bar snacks to match its drinks program — kampachi tiradito with shiso and charred oranges, spicy tuna rice crisps, smoked pigs in a blanket, two-day brined chicken tenders, and a house burger made with 44 Farms beef.
LOS ANGELES, August 16, 2024 (Newswire.com)
– The vibrant Beverly Grove neighborhood is about to experience a new culinary delight with the grand opening of 3 Birds, a unique fried chicken shop that offers much more than just crispy delights. Named for its striking simplicity and dedication to three standout menu items — bowls, chicken sandwiches, and good old-fashioned wings and tenders — 3 Birds combines classic comfort food with a fresh perspective and flavor flights. The menu features not only juicy fried chicken but also a variety of options including freshly made salads, flavorful bowls, and hearty musubi. 3 Birds chicken is brined in a blend of herbs and spices for four hours to maintain its moisture which makes our chicken flavorful. Every item is made fresh daily and served with a tantalizing array of sauces to choose from. Our mix & match menu enables our customers to select a meal that fits their taste buds and budget. Two pieces of chicken, rice, and a salad cost just $8.97. In addition, 3 Birds is a no-tipping eatery. With its unbeatable value and delectable offerings, 3 Birds is set to become a top destination for food enthusiasts in LA.
3 Birds Offers a Unique Blend of “Chipotle” and “Chick-fil-A” Values
The masterminds behind 3 Birds, Li Chun, Benjamin Ang and Dylan Yang, share their vision on this new venture: “At 3 Birds, we believe that comfort food, such as fried chicken, should deliver consistently satisfying meals that customers can rely on for that familiar, comforting experience. It should be approachable and of high quality.” A serial restaurateur with a successful food and beverage empire spanning the USA and China, Li Chun adds, “3 Birds’ mission is to create a unique blend of Chipotle’s commitment to healthy, whole foods and Chick-fil-A’s dedication to fresh, daily-made meals. We want our customers to experience the satisfaction of watching their food being prepared right before their eyes — fresh, transparent, and tailored just for them. Everything just tastes better with that.”
Unrivaled Flavor and Freshness
At 3 Birds, the star of the show is the signature fried chicken crafted exclusively from healthy dark meat with no antibiotics or added hormones. Each piece is fried to perfection in oil that’s changed every two days, ensuring health of our customers as well as the aroma and crunch taste of each bite. Flavor is elevated by an enticing selection of four sauces: the irresistible Signature Crunch, the fiery OMG Spicy, the tangy Sweet Chili, and the savory Garlic Soy Glaze — a flavor flight sure to delight every palate. 3 Birds also caters to those who seek healthy and wholesome options. The menu features six daily-made salads that embody the essence of whole foods: Mediterranean Chickpea Salad, Asian Curry Salad, Southern Corn Salad, Apple Coleslaw, Mac & Cheese Salad, and the Persian.
One could not miss our satisfying, portable bite choosing from two hearty musubi varieties: the flavor-bombing Spam or a deliciously layered egg, with rice wrapped in seaweed. Every dish at 3 Birds promises a lip-smacking experience that’s both satisfying and healthy with affordable prices. For just $8.97, 3 Birds offers an unbeatable mix-and-match meal that’s both generous and delightful.
Customize your meal with two pieces of our perfectly crispy chicken, rice, and a fresh salad of your choice. Visit us at our Beverly Grove location at 8504 W 3rd St and treat yourself to our signature fried chicken, fresh salads, and hearty musubi.
Our Soft Opening took place on August 15, but don’t miss our Grand Opening on August 22! To celebrate, the first 50 customers each day from August 22-25 will receive a free Tasting Bowl. We can’t wait to see you at 3 Birds!
Crafted by seasoned restauranteur Li Chun, 3 Birds is a vibrant new fried chicken destination in Beverly Grove, LA, offering a refreshing twist on classic comfort food. This unpretentious eatery combines the best elements of Chipotle’s healthy, whole foods concept with Chick-fil-A’s commitment to fresh, daily-made meals. Featuring healthy dark meat chicken, fried to a perfect crunch in oil changed every two days, 3 Birds also boasts a diverse menu that includes fresh salads, flavorful bowls, and hearty musubi options. With four tantalizing sauces to choose from and a value-packed mix-and-match meal for just $8.97, 3 Birds delivers both exceptional taste and irresistible value. Named for its focus on three standout items—chicken sandwiches, old-fashioned wings, and bowls—3 Birds offers a unique dining experience that blends fresh, transparent food preparation with satisfying, flavorful comfort.
3 Birds details:
Address: 8504 W 3rd St, Los Angeles, CA 90048 (Opposite Beverly Centre)
Federal Donuts is taking the next step with its previously announced plans to grow beyond Philadelphia, revealing on Wednesday that new franchise locations will soon open in Radnor, Willow Grove and Conshohocken. Beyond those stores, the company has its sights set on multiplying in Pennsylvania and growing a national footprint.
Founded in 2011, Federal Donuts began as a passion project of culinary partners Michael Solomonov and Steve Cook, whose CookNSolo family of restaurants, headlined by Zahav, has earned the pair national acclaim. The trifecta of donuts, fried chicken and coffee at Federal Donuts grew to be a staple in Philadelphia, which has 10 stores scattered around the city and stands at the Wells Fargo Center and Citizens Bank Park.
Opening dates for the stores in Radnor, Willow Grove and Conshohocken haven’t yet been announced, but the company shared the planned locations. A 1,550-square-foot store in Radnor will open at 200 Radnor Chester Road; a 1,250-square-foot-store in Willow Grove will open at 4021 Welsh Road; and a 1,700-square-foot store is opening in Conshohocken’s Plymouth Square at 200 Ridge Pike.
Two years ago, Federal Donuts announced it had received a growth equity investment from Radnor-based NewSpring Franchise, which has helped finance the expansion of other brands like Duck Donuts, Blo Blow Dry Bar and brunch spot Turning Point.
Federal Donuts is a sister company to CookNSolo that operates separately under CEO Jeff Benjamin, a longtime partner of restaurateur Marc Vetri. Solomonov and Cook originally created the concept together with Felicia D’Ambrosio, Bob Logue and former Federal Donuts CEO Tom Henneman, who had been leading the company when the planned expansion was announced in 2022.
Since then, only one Federal Donuts location has opened outside the Philly area, a store that debuted in March at the Red Rock Casino in Las Vegas. The company also rebranded last year to the full name Federal Donuts and Chicken.
On Wednesday, Federal Donuts said it has partnered with three local entrepreneurs to open a series of stores in the Philly suburbs. The company said Pennsylvania will see “an influx of store openings,” adding that Federal Donuts is now poised for both regional and national franchises.
“I am thrilled to now lead the expansion as CEO and allow Federal Donuts to reach its full potential,” Benjamin said.
The company is seeking potential franchisees for multi-unit and single locations.
This isn’t the first time Federal Donuts has attempted to venture beyond Philadelphia. In 2017, Federal Donuts and CookNSolo’s Israeli restaurant Dizengoff opened in Miami, but both locations closed within a year. Laser Wolf, the Israeli grill house in South Kensington, expanded to Brooklyn in 2022.
Federal Donuts has lately been growing its menu, adding fried chicken sandwiches, chicken tenders and a breakfast sandwich called the Early Bird. It also announced a chicken Caesar sandwich this week and plans to soon introduce a three-piece chicken dinner meal, in addition to its rotating cast of donut flavors.
Phoenix is full of transplants. Whether for school, work or the Valley’s mild winters, people flock here from all over the country, and the businesses they know and love follow…
CHICAGO — When asked if he could use one adjective to describe Daisy’s Po-Boy & Tavern, a bustling counter service restaurant in Chicago’s Hyde Park neighborhood, diner Wallace Good made one up.
“Is there such a word as New Orlean-ish?” joked Goode, who serves as the Executive Director of the Hyde Park Chamber of Commerce. “Even though you’re in the middle of Chicago and the middle of Hyde Park, you feel like you’re in the Big Easy.”
Daisy’s Po-Boy & Tavern is the brainchild of James Beard Award-winning chef Erick Williams. Williams, who launched the critically acclaimed Virtue in Hyde Park in 2018, said he opened Daisy’s to honor his late Aunt Daisy and to serve the Louisiana cuisine he learned to cook at a young age.
“We chose to celebrate the flavors and style of New Orleans because my Uncle Stew, who was my late aunt’s husband, was the first man to work with me at the stoves,” he said. “And he’s also the first person to teach me how to make gumbo.”
Daisy’s especially comes alive with the spirit of the French Quarter on the first Wednesday of every month, when a live band is invited to play the tunes and sounds of New Orleans jazz. While enjoying po’boy sandwiches, gumbo, fried chicken and other southern fare, diners swung to the beat of Chicago’s Four Star Brass Band on the first Wednesday in February.
“People are dancing in their seats, bobbing their heads,” said Williams. “I’d like to say that it feels like Mardi Gras every single day here.”
Williams said the mission of his restaurant group, Virtue Hospitality, is to create a positive impact in the communities that they serve while also serving delicious fare and offering equitable opportunities for their team. Its non-profit foundation, Virtue Leadership Development, raises money to provide grants for young people in the culinary industry so they can learn how to transform their skills in the kitchen to skills that help them navigate business and make a living.
“The deepest feeling is knowing that you’re doing the work that you both love and also the work that impacts so many other people around you on a day to day basis,” said Williams. “It wasn’t my aspiration to become a chef; I feel very fortunate to have become a part of such a giving and supporting community.”
Decked out in the green, purple, and gold of Mardi Gras, Williams describes Daisy’s as more relaxed and freestyle than his restaurant Virtue. While the plating may be on paper and trays, Williams says the food still stands out in Chicago.
“Our hot sausage po’boy, bar none, is one of the most amazing sandwiches in the city,” said Williams. “Our muffulettas are to die for and the fried chicken is a no-brainer.”
This post may contain affiliate links. Please read our disclosure policy.
There are days when you truly cannot fight the cravings for some simply good fried chicken. But while there are plenty of good takeout options, nothing beats getting it when it is newly cooked and homemade. And so I made a helpful guide in creating the delicious classic but with a little something to elevate it. Keep reading to find out more about my Crispy Fried Chicken with Mushroom Gravy recipe!
What is Crispy Fried Chicken with Mushroom Gravy?
If you think you’ve already had fried chicken at its best, try it drizzled with the goodness of savory brown sauce! As the name implies, this is basically the original chicken favorite but with some yummy, velvety gravy. Some people are drawn towards getting the prepackaged version of the condiment because it may seem hard to make. But you can actually recreate this with just four ingredients!
This looks similar to my pineapple fried chicken, but this is crispier for sure. You should check out the video to hear the crunch that you should be expecting after following this recipe.
Let’s take a look at all we will need to whip up this appetizing dish!
What are the Ingredients?
For the breading
We won’t need a lot of components to achieve that crispy exterior. First on the list is ¾ cup of all-purpose flour. Also prepare ¾ cup of cornstarch, 1 teaspoon of baking powder. And just so that crispy layer has some flavor too, get 1 ½ teaspoons of salt ready.
For the mushroom gravy
Moving in, you will need 55 grams of Knorr Cream of Mushroom to make that gravy truly flavorful. Prepare the rest of the components you have probably seen in many gravy recipes, such as 3 tablespoons of butter, ¼ cup of all-purpose flour, and 1 ½ cups of water.
For the rest of the dish
What is fried chicken without the poultry? Get 2 lbs. of chicken,and cut this up into serving pieces. Also set aside 2 12 ml packs of Knorr Liquid Seasoning, 3 beaten eggs, and 2 cups of cooking oil.
How to Cook Crispy Fried Chicken
Grab your chicken, and coat this with your Knorr Liquid Seasoning. Make sure you have all sides covered, and just let this stay for 10 minutes.
Get a pot, and apply some heat. Put your butter inside, and let this melt. Then place your all-purpose flour inside, and stir the ingredients together. Keep stirring as you are cooking until the lumps formed, and the liquid becomes medium brown.
Put your Knorr Cream of Mushroom and water together in a container. Mix these together thoroughly before pouring this into your pot. Again, stir up the mixture, and then let it simmer for a few minutes. Then keep stirring until you achieve a nice and smooth texture. Transfer this to a separate container, but make sure it remains warm.
This gravy recipe is not only for fried chicken. You can also use it for other dishes as a condiment or part of the ingredient that will make-up the dish. I have a similar gravy recipe that I used for my pork burger steak.
Before we work on the chicken, we can get ready for frying by heating up our cooking oil in a deep pan. Then get the breading ingredients I mentioned earlier, and place all of these in a bowl. Mix these well.
One of the secrets in making crispy fried dishes is the use of cornstarch in the batter or breading.
Dredge the chicken we coated with seasoning earlier into the breading. Dip these in the beaten egg, and then toss the pieces back into the breading. Don’t let any side of the chicken go uncoated.
Now that our chicken pieces are coated, and the oil is hot, we can start frying them! Toss the breaded chicken into the pan, and keep them cooking until all sides are crispy and brown. Another good indicator would be the internal temperature of the chicken, which must be at least 165°F.
How to Serve This Dish
You did a great job at frying your chicken! Now that they are all cooked, you can arrange them well on a serving plate. Feel free to put your mushroom gravy in a container beside them. But you can also drizzle them right on top depending on your preference.
This is also something you can enjoy alone. But if you are looking for sides, like a true Filipino, I would suggest having this with some white rice. Garlic rice would make another fitting side. But if you have a bit more time on your hands, you could also prepare some mashed potatoes to complement the chicken with gravy perfectly.
How to Store Crispy Fried Chicken with Mushroom Gravy
Cooked a bit too much of this Fried Chicken with Mushroom Gravy? No worries as this is something you can store easily. For this, you can use either aluminum foil or an airtight container. If you only have the foil, just make sure to wrap this tightly around the chicken. With both options, you can just refrigerate the chicken for a maximum of four days.
As for the gravy, unlike some sauces, this is something you should not keep at room temperature. Put this in an airtight container, and refrigerate it. Like the chicken, this could stay good for consumption for four days. Check the quality of both the gravy and chicken before reheating to really be sure that they are still safe for eating.
If you have questions about my Crispy Fried Chicken with Mushroom Gravy recipe, just comment below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Crispy Fried Chicken with Mushroom Gravy
Prep: 10 minutesminutes
Cook: 20 minutesminutes
Ingredients
Mushroom Gravy ingredients:
Instructions
Coat the chicken all over with Knorr Liquid Seasoning. Let it stay for 10 minutes.
24 ml Knorr Liquid Seasoning, 2 lbs chicken
Meanwhile, make the mushroom gravy. Melt butter in a pot. Add all-purpose flour. Stir while cooking until lumps form and the mixture turns medium brown in color.
3 tablespoons butter, ¾ cups all-purpose flour
Combine Knorr Cream of Mushroom with 1 ½ cups of water. Mix well and pour into the pot. Stir and let this simmer for a few minutes. Continue stirring until the consistency of the mixture smoothens. Set this aside while keeping it warm.
55 grams Knorr Cream of Mushroom, 1 ½ cups water
Heat the oil in a deep pan.
2 cups cooking oil
Combine all the breading ingredients in a bowl and mix it well.
¾ cups cornstarch, 1 ½ teaspoons salt, ¼ cup all-purpose flour, 1 teaspoon baking powder
Dredge the chicken into the breading, dip in beaten egg, and roll it back into the breading making sure that the entire piece is well coated.
3 pieces eggs
Start frying the chicken until both sides are brown and crisp (and the internal temperature reads at least 165F).
Arrange on a serving plate. Serve with mushroom gravy. Share and enjoy!
Notes
Note 1: Ideally, it is best to use 1 whole chicken so that you can have all the cuts available. However, you can definitely use pre-cut chicken pieces especially if you are making this for fewer people. Boneless chicken breast or thigh works good too. Note 2: Margarine is a good substitute ingredient for butter.
Fried chicken is one spectacularly simple dish that makes it to most people’s list of favorite food. Its golden, crunchy exterior is perfect with that juicy and tender center. But we have to admit, it is not the healthiest dish out there, and is something we may have to avoid when we are cutting back…
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Fried chicken is one spectacularly simple dish that makes it to most people’s list of favorite food. Its golden, crunchy exterior is perfect with that juicy and tender center. But we have to admit, it is not the healthiest dish out there, and is something we may have to avoid when we are cutting back on saturated fat. But to curb those cravings, you could go for this Crispy Tofu Fried Chicken with Chicken Gravy recipe!
Complete with the classic sauce we love to have with our fried chicken, this dish is savory, and as the name implies, delightfully crunchy. This is a great way to have your chicken favorite but without, well, the chicken. Substituting that ingredient with tofu gives you iron, calcium, fiber, and more vitamins and minerals.
Let’s get to making our Crispy Tofu Fried Chicken then!
How to Cook Crispy Tofu Fried Chicken with Chicken Gravy
1. Preparing the tofu
The first thing we must do is freeze our 2 lbs. of extra firm tofu. We need to keep this in the freezer overnight, and then take it out. Let the tofu thaw, and then proceed to slice this up into serving pieces. Don’t forget to press on the tofu to extract the liquid.
2. Marinating the tofu
Put your 1 Knorr Chicken Cube in ¾ cups of water. Once it has melted, you can pour 2 teaspoons of Knorr Liquid Seasoning. Put this mixture over your tofu, and then press the tofu down again. This will help in absorbing the marinade. Then we will just let this sit for 10 minutes to marinate. As we are waiting, we can go make our chicken gravy!
3. Making the chicken gravy
Place 3 tablespoons of butter in a saucepan, and apply heat. Once this has melted, you can incorporate ¼ cup of all-purpose flour. Cook these by stirring them together for 5 to 8 minutes. But you can also stop earlier or later, depending on when the roux, or mixture of flour and fat, gets brown enough. Toss in 1 Knorr Chicken Cube, and stir this into the mixture until it melts.
Then pour 1 ¾ cups of water, and again, stir until everything is well-blended. Sprinkle in ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ⅛ teaspoon of ground black pepper. Just keep everything cooking for 1 minute more, and then set your gravy aside.
4. Making the breading
Prepare a mixture of ¾ cup of all-purpose flour, ¼ cup of cornstarch, ¼ teaspoon of baking powder, and some salt and ground black pepper to taste. Then get a cheese grater, and grate the Knorr Chicken Cube we have left into the breading mixture. Mix everything together thoroughly.
5. Breading the tofu
Now just press gently down on the tofu we marinated so we could release the liquid marinade. Dredge each piece of tofu in the flour mixture, and then dip this into a bowl with 2 beaten eggs. Then put it back in the flour mixture, coating each piece.
6. Cooking the tofu
We can now fry the tofu, cooking one side until it is golden brown. Then turn it over so we can fry the other side as well. Afterwards, just remove the tofu from the pan, and arrange this on a serving plate alongside your chicken gravy from earlier. Don’t forget to have this with some rice!
As you can see, tofu is an incredibly versatile ingredient that you can easily use to switch out various types of meat. In this case, you can even make it with your sisig instead of pork! My Crispy Tofu Sisig recipe is actually a vegan one, meaning it does not have animal by-product. And so you can finally serve a sisig dish to friends and family who are vegan with this handy recipe.
Filipinos love to serve the classic sweet and sour fish or pork in gatherings. Not only is it flavorful, but it’s got a great texture to it, thanks to the crispiness of the fish or meat, alongside the thick sweet and sour sauce. You can also try this out the vegan way through my Sweet and Sour Tofu recipe. This is filled with the richness of tomato ketchup, brown sugar, white vinegar and more great seasonings!
Here’s another fun and quick recipe to recreate when you have some tofu at home— Tofu in Black Bean Sauce! You would need just about 30 minutes to make this, and it packs a ton of nutrients. That’s because it is filled with veggies like red bell peppers and bok choy.
I hope you loved frying up your own Crispy Tofu Fried Chicken with some Chicken Gravy! You may give your feedback on this recipe in the comments section.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Crispy Tofu Fried Chicken with Chicken Gravy
Extra firm tofu transformed to be chicken-like in texture, breaded, fried, and served with chicken gravy.
Prep: 1 hourhour
Cook: 30 minutesminutes
Ingredients
Chicken gravy ingredients:
Instructions
Freeze the tofu overnight. Thaw and slice into serving pieces. Press to extract the liquid from it. Set aside.
Meanwhile, melt half of the Knorr chicken cube in ¾ cups water. Add Knorr Liquid seasoning. Pour the mixture over the tofu. Press the tofu to absorb the marinade. Let it stay for 10 minutes.
While marinating, make the chicken gravy. Melt butter in a saucepan. Add all-purpose flour. Cook in while stirring for 5 to 8 minutes or until the roux browns enough. Add Knorr Chicken Cube. Stir until melted. Pour water into the saucepan. Stir until well blended. Add onion powder, garlic powder, and ground black pepper. Continue cooking for 1 minute. Set aside.
Combine breading ingredients in a bowl. Using a cheese grater, grate the remaining Knorr chicken cube and combine with the breading mixture. Mix well.
Heat oil in a pan.
Gently press the marinated tofu to release the liquid marinade. Dredge it into the flour mixture, dip in beaten egg, and then dredge it back again in flour. Fry one side until golden brown. Turn it over and do the same to the opposite side. Remove from the pan and arrange on a serving plate.
Serve with chicken gravy and rice. Share and enjoy!
ATLANTA—Urging customers to eat the book cover to cover, a new diversity, equity, and inclusion initiative introduced Thursday by fast food chain Chick-fil-A replaced all chicken with copies of How To Be An Anti-Racist. “In an effort to elevate historically marginalized voices in our country, we have swapped out our famous fried chicken fillets for copies of Ibram X. Kendi’s seminal book How To Be An Anti-Racist,” said CEO Andrew Cathy, emphasizing that the nonfiction bestseller that mixes elements of social commentary with memoir to shine a light on the state of race in modern America would still be soaked in the restaurant’s signature pickle brine, seasoned to perfection, pressure cooked in 100% refined peanut oil, and served on a toasted, buttered bun for that same great taste. “We understand how it was problematic to use only white-meat chicken in our products, and for that we are sorry. But with this new menu item, we are challenging the traditional ideas of what it means to be a sandwich in this country.” At press time, Chick-fil-A was criticized as “woke” after following up the sandwich’s release with White Fragility nuggets, which are served with a Ta-Nehisi Coates–inspired Between The Polynesian Sauce And Me.
Money Is Tight This Week So Here’s A Recipe For Five Tortilla Chips And Ketchup In A Bowl
Jan. 13, 2023 – A new study that shows the harm to the liver of eating fast food might provide people with motivation to eat less of it in the new year.
The study found that eating at least 20% of total daily calories from fast food can increase the risk of nonalcoholic fatty liver disease, a potentially life-threatening condition where fat builds up in the liver. The disease can lead to cirrhosis and its complications, including liver failure and liver cancer.
People with obesity or diabetes are more vulnerable to the harmful effects of fast food on the liver, although the general population is not immune to the harm.
“My hope is that this study encourages people to seek out more nutritious, healthy food options,” says lead investigator Ani Kardashian, MD, with Keck Medicine at the University of Southern California.
“At a policy level, public health efforts are needed to improve access to affordable, healthy, and nutritious food options across the U.S. This is especially important as more people have turned to fast foods during the pandemic and as the price of food as risen dramatically over the past year due to food inflation,” she says.
The researchers analyzed data on diet and fatty liver measurements for nearly 4,000 adults.
Nearly 30% of them got 20% or more of their total daily calories from fast food, such as burgers, fries, pizza, and the like.
They found that people with obesity or diabetes who take in one-fifth or more of their daily calories from fast food had severely high levels of fat in their liver, compared with those who eat less or no fast food.
The general population had moderate increases in liver fat when one-fifth or more of their diet was made up of fast food.
The findings are particularly “alarming” given the increase in fast-food consumption over the past 50 years, regardless of socioeconomic status, Kardashian says.
“If people eat one meal a day at a fast-food restaurant, they may think they aren’t doing harm. However, if that one meal equals at least one-fifth of their daily calories, they are putting their livers at risk,” she says.
For people who have limited options and need to eat fast food, “there are healthy choices at most restaurants; you just need to be smart about reading labels, watching calories, and ordering the healthier options,” says Nancy Reau, MD, with Rush University Medical Center in Chicago, who wasn’t involved in the study.
Lisa Ganjhu, DO, with NYU Langone Health in New York City, agrees.
“I am a firm believer that fast food can cause fatty liver. It goes hand in hand, and I counsel and coach my patients on healthy diet and exercise, and I’ve been pretty successful,” she says.
“If my patient is eating at McDonald’s a lot, I basically walk through the menu with them and help them find something healthy. When patients see the benefits of cutting out fat and reducing carbohydrate, they are more apt to continue,.”
