Here at Yardbird, you could say we’re a bit obsessed with chicken. From the moment our chickens are delivered fresh daily to our chefs from our source in Yuen Long until it’s seasoned and grilled over binchotan charcoal, we’re meticulous with its butchering, preparation, and presentation. And while we’re obviously huge fans of yakitori, our love for fried chicken is also undying. Read below to find out where our staff love to go for some fried bird.

Nick Chan, Head Chef

My favorite fried chicken is Korean style from Goobne Chicken in Tsim Sha Tsui. The chicken here is crispy, super juicy, and not oily. I always come back here.

Dason Ying, Floor Manager

I like fast food southern style fried chicken. As mainstream as it sounds, I quite enjoy a nice KFC original recipe back in the US. As a kid, I would always peel off the skin and enjoy it after I’ve eaten all the meat.

Chef Matt Abergel

I like Chinese fried chicken 炸子雞. The skin is super crispy. I think Celebrity Cuisine in Central does a really good job.

Kenneth Chan, Head of Operations

Growing up, we had Brown’s and would always get the buttermilk battered mushrooms and gizzards. They had everything but their chicken had a good, crunchy crust to it. Their pasta was particularly shitty, but I like it that way. It’s weird that a huge massacre happened at one of their locations too.

Tyler Babrowsky, Head Bartender

My first time ever having fried chicken and waffles together was when I was younger at Roscoe’s in Los Angeles. I thought it was going to be weird but it pairs really well together. The sweetness of the maple syrup with the fattiness and crispiness from the chicken is my go to. I get it every time I’m back in LA.

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