The best chicken dishes in London - most popular restaurant dishes in america

KFC may be in a bad situation, but the chicken market in London is at its peak. From Michelin-
In Shoreditch's cloves club, the shop that starred in fried chicken was recognized by viral YouTube, making a splash with chicken connoisseurs and his thousands of YouTube fans, everyone knows that bird is the word.
"The chicken is versatile, just like most other meats, but unlike other meats, it's fried or grilled," said Elijah Quashie, who is the most viral
"Its delicious and affordability is why it's popular, so it's always popular in big cities with high cost of living --
Like money.
Save money for living in London ".
Chicken and chicken Fitzgerald, the husband and wife team at the Chicken sandwich street vendor butcher's, said: "Like beef burgers, especially fried chicken, is currently experiencing a renaissance in London.
Londoners are eager to make simple and comfortable food with better ingredients and more thoughtful recipes.
"In turbulent times, the brave chicken brought people together, so we picked some of the best poultry in town through Breddos's buttermilk chicken tacos, from Sunday roast to fried
Hag: The tumeric and lemon chicken rice bowl of citrus zingChef Josh Katz at Berber & Q in Haggerston is mouth-watering.
"Ground or sliced onions and yogurt are often used in Middle Eastern cooking because they make the meat very tender," Katz said . ".
USP: all side dishes have fan favorites-
All the sandwiches are playful characters, from the silence of Clarice Starling of lamb sheep to Dale Cooper of twins.
Jenny, in another self-named neighborhood of Jennifer Lopez, is an old school favorite: smoked Five-Flower bacon, avocado sauce, and smoked chili mayonnaise, sandwiched between soft butter --
Toast at the permanent grounds of Shoreditch.
Both sides include double
Cooked fries, melted Leicester cheese fries and chicken fingers.
USP: By the Middle East promise bank side, the newly opened Bala Baya chicken dish blends the tradition of Tel Aviv with technology from around the world
The chef of antibu works with Yotam Ottolenghi.
Marinated 24 hours before frying, its chicken has a sticky, bitter orange glaze and then cooked with a sweet creamy pumpkin sauce in a fragrant broth.
USP: a new "thin" roast chicken, clutch, yellow-
Hackney's walled hideout will take a healthier route in the summer months.
A new "KFC" cuisine, Korean
Fried cauliflower is a delicious crispy dish disguised as a meat dish.
The more classic thing is to put the chicken, carrots and gravy on the tuck in front of the roast chicken.
USP: waffly good opened a new Shoreditch spot in last September, dirty bones have now monopolized the simple, online marketthe-
A plate of fried chicken from west London to east.
Half or whole crispy fried chicken comes by yourself or comes with waffles and maple syrup --
The specialty dish of this New York supplier
The food is inspired by comfort.
USP: good spices
The Chick 'n sour's licking Macho Nacho burger consists of fried chicken thighs, Pickles cheese and Vietnamese pickles.
Profits from 12 burgers will go to the Syrian chef fund.
Former DJ chef Carl Clark says the secret to his success is "free range, herbs-
British rapeseed oil from Yorkshire and Haywood farms in Somerset, which contains non-trans fats that you usually buy at fried chicken shopsof-the-
Artistic pressure fryer so we can control the depth
Blow to n degrees ". USP: nose-to-
Gunpowder sharneet Baweja, Gunpowder chef, home-
Spitalfield's Indian style kitchen, made a great baby chicken barbecue in tandoori spices.
"I grew up eating this," he said . "
"Did it right and I found it perfectly balanced with spices.
Dum chicken and root vegetables from rural areas of Maharashtra are another popular vegetable.
This dish is not just a farm dish. to-
The table is also headto-
Use each part of the chicken in a different way.
"USP: sweet spot" Tsukune has become our signature dish, "said Brett Redman, owner of Jidori, a Japanese restaurant in a former bridal store in Dalston.
"Our tsukune is a minced meat of chicken, mixed with shiso, scallions and panko crumbs.
It's all mixed, forming a meatball that is placed on a skewer.
Once on the grill we will brush it with our housemade tare.
It has a slightly marinated egg yolk on the side.
It is rich, sticky, sweet and strong. ”USP: butter-
The chicken at Sofoor Chop House melted from the bone like butter. Half a corn-
The Fed chicken is marinated with garlic, ginger and spices and then simply cooked and burnt in the restaurant's tandoor oven.
The outside is very fragrant and crisp, and the inside is tender and fragrant.