Fried chicken seems to be popping up everywhere, and that certainly isn’t a bad thing. For those of you who need an update: Free Range LA recently rolled out its new mobile operation, offering fried chicken and biscuits in front of Coffee Commissary for breakfast and lunch. And the third annual Food GPS Fried Chicken Festival, which takes place this Sunday, will a host of chefs from some of the city’s most exciting restaurants (Eggslut, Flores and the Ladies’ Gunboat Society, Superba Food + Bread, to name a few) tinker with their own versions of fried fowl.
To tempt us even further, three chefs will face off this Saturday, August 16, from 6:30 to 10:30 p.m. at Blank Kitchen for a chicken battle royale pop-up that’s being billed as the International House of Fried Chicken. Cash only, limited seating.
Chef Fata Wijaya of the new soda and sandwich truck Carb & Nation, Chef Farid Zadi of Doner Revolution, and Chef Susan Park of Yum Rice and Noodle Bar are the three competing contestants in an event that showcases fried chicken’s complex and far-reaching roots, which include Indonesia, Algeria, and Korea. “Farid used to teach me [at Le Cordon Bleu],” said Wijaya. “So yes, I would love to beat him,” he laughed.
All three varieties are markedly different in approach and technique. Indonesian chicken comes with a coating of kremes (fried batter chips) that are made from chicken stock. Algerian-style is prepared using a braised chicken tagine, doused with sauce and paired with citrus. Korean chicken, dry-coated or extra-crunchy, grows out of a tradition where an entire rotisserie chicken was fried, without dredge or batter coating, and served with white radish pickles.