I am sorry to hear you had bad experience with the Farmshop fried chicken. From time-to-time Farmshop experiments with different crusts, though it usually mentions it on the menu if so. From your photos, the crust looks different than the regular Farmshop crust, more like the corn masa crust I had the misfortune to try there some weeks back (which was indeed, too hard and thick). The regular fried chicken (which is based on the Ad Hoc recipe, like the fried chicken at Bouchon) is usually really good, though, and, if you get it to go, you can buy the chicken ($16) and sides ($8 each) separately if you do not want the complete dinner. The sides, which change every Sunday, are usually excellent.
Jar has also been doing a really good Sunday night fried chicken and I recently got an e-mail from Mud Hen that it has started doing one on Mondays, which is the same day Bouchon does its take on the Ad Hoc recipe. Superb Food & Bread used to have a good Sunday fried chicken as well but the last few times I tried it there, it has been less well-prepared (batter, spicing and cooking)âof course, Superba has suffered a lot of kitchen changeover but still disappointing.
Thanks for the info! When we asked the server (because I was a bit confused at how bad it was), they confirmed that the Fried Chicken we had that night was their âclassic recipeâ, but perhaps they meant only the seasoning?
And taking the Fried Chicken To-Go might be cheaper, but I donât want it to steam in the To-Go box. Better to eat it fresh right there.
After spending a lot of money on gourmet Fried Chicken (Farmshop, Brentwood) for this journey, Iâm not sure I want to risk it trying another until we get multiple FTCers reports on a place. Let me know if you end up trying the new offerings. Thanks.
Yup! Four times. Twice off the truck, another time the day before the brick & mortar opened, and another at Johnnyâs house before he even launched the brand.
Ahhhh those were the days, when it was still a food truck outside of Rudyâs barbershop and you could do a rickyâs fish taco and howlin rayâs bang bang.
Very cool including classic joints. Seems like you had some disappointments. Definitely a âtake one for the teamâ situation. Even some of the best chefs canât get fried chix right. Simple is sometimes better. Glad you were able to finish off with the best at Howlinâ Rayâs.
I visited Tokyo Fried Chicken in Monterey Park last weekend.
I expected to find another variant of âAsian Fried Chickenâ - heavily spiced/sauced, double fried, etc. But the chicken here turned out to be the best of all possible worlds: Marinated like karaage (ginger, soy and mirin) with a light tempura-style breading and skillfully fried to order.
The sides are southern-inspired, asian-inflected. Some very tasty (dashi-braised collard greens), others miss the mark (nori mac & cheese). The restaurant has the feel of a modest izakaya and a great beer selection.
This is now my favorite fried chicken in town â hands down. The lines are a bit of a bummer. Arrive before they open to hit the first seating.
Donât know about the Chinese-owned part. A little digging shows this was the former Izakaya known as âThe Open Doorâ and the chef was/still is Kouji Yamanashi.
I was surprised by the level of finesse. Maybe I just got lucky.
For a little more info hereâs a KevinEats review from 2014. The menu doesnât look like itâs changed much.
Let me know if you end up trying the new offerings. Thanks.
Did you get a chance to try Howlinâ Rayâs yet?
