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You couldn't be further from South Central, but whether you're gnawing on a drumstick in the parking lot at Jim Dandy or at the Brentwood Country Mart, some rituals remain the same. When you do get back to your car, chicken in hand, the aroma wafting from the container inevitably will lure you into taking at least a bite before driving home. Between the two, the edge goes to FarmShop, if only for accessibility: Its fried Jidori chicken is available à la carte in their market on Sundays and occasionally Mondays, so you can grab just a few pieces to go without breaking the bank. But so long as you're opening your wallet, you may as well go to either Bouchon or FarmShop for their pricey but superbly herbed and spiced fried chicken, with meat that is almost impossibly tender and juicy. These days, you can find great fried chicken on the menu at all sorts of upscale restaurants like Cube Marketplace and Cafe, The Parish and M.B. Order online and set a pick-up time.FarmShop's fried chicken Credit: T. His buffalo sauce is more acidic than most and his housemade ranch dressing is tarted up with lemon zest, yuzu kosho and a smoky vegan mayo. Gray uses a light dredge made with his proprietary blend of spices along with Tehachapi Grain Project flour, potato starch and cornstarch, to achieve that mind-shattering crunch. The wings are extra crisp, so much so that after I drove 25 minutes and tossed them in buffalo sauce, they had retained their crunch.

"Everything is super thoughtful and with intent," Gray says. This kind of dedication makes Brandoni Pepperoni stand out.

Every wing can be eaten in one or two bites. Chef Gray hates flats so he breaks them down and removes that pesky second bone. He lollipops the drums so the plump white meat is scooted up, making them easier to eat and nicer to look at. Yes, that means tenders, too.įrom stellar pies to exceptional wings, everything chef Brandon Gray offers at Brandoni Peperoni has a fine-dining flair. bone-in issue, I have a proposition: Screw that false dichotomy! Let us put aside our divisions and unite to explore all wings, in all their glory. But here in Los Angeles, we see so many styles of wings - classic, buffalo, smoked, grilled, baked, peppery, sweet, tangy, Mexican, Korean, Japanese - all unified at the temple of crispness and infinite flavor combos.Īlthough the wing debate sometimes revolves around the boneless vs. People tend to write off wings as a sports bar food, what your drunken tio eats when he's watching football. It's steeped in an appreciation of their essence - crunchy, juicy, salty, sweet. When my ranch supply dried up, we stopped at a marketa and I bought a bottle of Hidden Valley so I could finish my meal.Īlthough hot wings helped launch my fascination with food, my love for them isn't blinded by nostalgia. The phenomenon of being overtaken by spice is one of my earliest food memories. I wasn't a spicy boy (yet) so the creaminess made the heat from the wings bearable. Maybe it was the discovery of buffalo sauce or the marriage of spicy, vinegary and creamy, but I was captivated. I first tried Tam's wings as a kid, before a road trip to Mexicali. This fine establishment offers the deal of the millennium - a spicy dinner combo of chicken wings, fries, onion rings, toast and several cups of ranch dressing. My quest, like most of my stories, begins at Tam's in Lynwood. I've been on a search for the best chicken wings since I was a kid.