West Town Tavern and National Fried Chicken Day?? We own fried chicken and are celebrating this all-American holiday by offering our delicious 1/2 Miller's farm chicken crispy and hot with garliky mashed potatoes, summer greens, rich mushroom gravy and, of course, those amazing buttermilk biscuits all on Friday night! That's right! Monday night chicken night will be offered Friday July 6th as well. Make your reservations now!

We are actually doing a fried chicken day on July 1st. We usually do the Sunday suppers a few times a month so this time we decided to go fried chicken. It's a more casual family oriented day and everything is served family style. We start with a cold and hot salad and then move onto fried chicken with biscuits, gravy, green beans, smashed potatoes, and house made giardinera. The great thing about fried chicken is everyone loves it! It allows us to serve it to a lot of people and still uphold the local food ideals we have at the restaurant. Maybe next time we will serve a cold fried chicken dish, because honestly fried chicken is best judge the next day cold.

On the menu, "Roscoe's Fried Chicken & Ramen" at Noodlecat. It's an homage to the hot, spicy, sweet mapley, buttery goodness that is "Roscoe's Chicken & Waffles."

Fried Chicken! Even though the south boasts that they have the best fried chicken on the globe, at Yusho Restaurant we take our queues from Asia especially Japan. The japanese are know as taking something simple and taking it to the extreme. We are inspired by the chicken karaage and chicken katsu, taking the best of both preparation and merging them into one delicious decadent preparation.
We use thigh meat only, always moist and full of flavor lending itself to the cooking method of frying. We marinate the thighs meat in chile paste and butter milk for three days before we bread the meat in a combination of panko, rice flour and grain.
The initial fry of the breaded cutlet sears the crust and meat creating a moist meat ready for the second frying upon pick up.
The second fry is at a higher temperature which is meant to not only heat the product for serving but also creates the final crispness.
We serve the chicken with Match Tea and a Kanzuri and Lime dipping sauce.
yusho
2853 north kedzie avenue
chicago illinois 60618
matthias@yusho-chicago.com
www.yusho-chicago.com
work:773.904.8558
cell: 773.551.9516
twitter: @yushochicago

We have a history with fried chicken here, from our Chicago Tribune designation as a "Fry Master" to our listing by Bon Appetit as one of the top ten fried chickens north of the Mason-Dixon line. It's been tough running the business with all of the accolades for that one dish, and we have had to take great pains to keep it from overtaking the larger mission of the restaurant, first by only offering it on Tuesday nights and now by offering it only as a component of our Boarding House Lunch, ca. 1933 on weekdays. I'll divulge a few of our secrets: You need young birds, 3-1/2# max. Personally I think old heritage breeds make the best fried chicken because their breasts aren't overly formed and the whole bird can cook more evenly. The ideal size is about 3 pounds, though smaller is better than larger. We brine the birds (buy an Edna Lewis cookbook for further instructions) and fry them in lard that's been seasoned with a ham bone and a bit of butter. We go straight from the brine to the dredge (and a little rest in the dredge) to the pot. Some like buttermilk and that can work but the larger the bird you have it becomes more of a problem as the buttermilk will brown relatively quickly. We like a crunchy crust so we add 15% cornmeal by weight to the dredge, a finer grind our preference. Always serve fried chicken with fresh baked biscuits or white yeast bread and lots of butter. Besides that, your favorite accompaniments are the best sides for fried chicken.

We’ve been voted top 8 in Chicago for our fried chicken. We brine the chicken first then soak it in buttermilk then roll it in a cornflake crust and serve it with a bourbon sweet potato casserole topped with housemade black pepper marshmallows. When we want to switch it up a bit we’ll do a lavender buttermilk fried chicken.