Something You Should Eat: Fried Chicken from Crisp
Steve Dolinsky is on vacation this week. We are re-publishing some of his past posts to keep you company! Steve will return on August 24th.
I didn't grow up in the deep South, and I never had a mama who whipped up biscuits and cornbread just for the hell of it. That doesn't mean I can't appreciate a superb fried chicken.‚ There are few contrasts as tasty as a crisp, fatty shield of chicken skin, yielding to an impossibly moist and meaty thigh. When you factor in my passion for all things garlic, soy and sesame, you could say I'm more than qualified to steer you to the one and only "Seoul Sassy" version of fried chicken at Crisp, a Lake View favorite for its devotion to crispy bird. They have a few other flavors, like buffalo hot, but that's not why I'm recommending you make the drive there and deal with almost non-existent parking. I say go there and try it because the combination of pressure-frying first, then a relatively second quick fry to-order, combined with a vigorous toss in the aforementioned soy, garlic. It's time to visit a place few have returned dissatisfied from.