Fried Chicken Makes A Big Statement Around Town

bellyQ's fried chicken is flavored with Thai seasonings. 

According to the National Chicken Council, Americans consume more of the cluckster than anyone else in the world—83.6 pounds per capita—and there's a large chance that much of that consumption is fried chicken. That's probably one of the reasons why you'll find it on the permanent menus of some very popular chefs around town.

At the modern Asian barbecue restaurant bellyQ, Bill Kim offers fried chicken on his "belly bites" menu, a.k.a. small plates. The tasting portions are juicy on the inside, crispy on the outside, and flavored with sweet and spicy Thai seasonings. It's so good that you'll need to put in two orders.  It's $9.

Kristine Subido's Pecking Order features chicken as the main event, and what sets it apart from others is that it's done in Filipino style: marinated in tamari, sugar, garlic and bay leaves overnight. Customers then may order it grilled, roasted and fried by the half chicken, whole or wings by the pound. Pecking Order also regularly offers nightly specials such as a half fried chicken with spicy cabbage slaw and potatoes with gravy for $13.95.

(Photo: bellyQ)

Pecking Order's fried chicken is Filipino inspired. (Photo: Pecking Order)

Michelin-starred chef Takashi Yagihashi downscales Japanese cuisine with River North noodle bar Slurping Turtle that has duck-fat fried chicken as one of the highlights. Similar to bellyQ's, it's tangy and spicy with juicy meat in the middle. It comes with two dipping sauces. $9.

You'll find several shareable chicken dishes on the menu at Matthias Merges' Yusho, but it's the fried chicken getting all the attention. Two generous pieces are marinated in spices and come with Asian dipping sauces in kanzuri, matcha and lime. $11.