Food writer Richards samples fowl most tasty at four different restaurants around the city — all in one evening. Follow along and find out what she found when she crossed the road.
Four fried chicken spots. One night.
It was a recipe better than simply something with 11 herbs and spices.
There’s a reason fried chicken is making more menu appearances and has become a stalwart in Calgary’s dining scene. Juicy meat, good seasoning and a crackle-crisp coating all check the boxes for a crave-worthy dish.
But with so many choices in the city, where to go?
The answer, it appeared, was to take a tour of some of the top spots in the city – a dine-around, if you will — to compare and contrast some of the best offerings.
From the traditional Chicken on the Way to something with a foreign flair — the other KFC: Korean Fried Chicken at Anju – the fried chicken tour covered a lot of bases.
And required a lot of napkins.
Head over to my blog Patent and the Pantry for the full rundown.
Gwendolyn Richards is a Calgary-based food writer and the author of Pucker: A Cookbook for Citrus Lovers. She regularly contributes to Avenue magazine, the Calgary Herald and is the restaurant writer for Where Calgary. She always goes for the breast.
