My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Fri
    31
  • Sat
    1
  • Sun
    2
  • Mon
    3
  • Tue
    4
  • Wed
    5
  • Thu
    6
The Zombie Ball Oct 31, 2014 A benefit gala featuring live performances, costume contests, complimentary wine, beer and soft drinks, plus a zombie-themed dessert buffet. All proceeds go to Mo`olelo Performing Arts Company. 79 other events on Friday, October 31
 
Theater
A review of Cygnet Theatre’s production of Sam Shepard drama tops our coverage of local plays
Film
1980s-set LGBT dramedy leads our rundown of movies opening around town
Editorial
From San Diego City Council and Congress to Secretary of State and all the proposition, we have your ballot covered
Seen Local
Artists' sculptures are on view inside the belly of a giant mermaid outside Puerto Nuevo
Last Blog on Earth | News
Listen to Todd Bosnich's June interview with KFMB's Mike Slater

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Grubby Bitch /  Shameless ...
. . . .
Monday, Oct 10, 2011

Shameless finger licking at Best of the Best Quality Chicken

Make a mess of yourself at this late-night chicken-fry joint

By Amy T. Granite
friedchickensandiego
- Photo by Amy T. Granite

Sucking your fingers in the throes of a fried-chicken dinner is a social norm, no matter where you are. So, go ahead and mouth your hands like a toddler in between crunchy, juicy bites and wipe the greasy remains on a pant leg in celebration of this meal’s freedom from manners, utensils and grace.

Fried chicken tastes best late-night, so when the rest of the city’s sawing logs, I’m making a mess of myself at Best of the Best Quality Chicken (4768 Convoy St.), open till midnight Monday through Thursday, 2 a.m. Friday and Saturday and 11 p.m. Sunday. The signage can be confusing for first-timers who understand the acronym “BBQ” as something else—but the unmistakable waft of chicken-fry that’ll fill your nostrils from the parking lot assures that anything but slow-smoked meat is to come.

Instead, brace yourself for slow-fried chicken, a technique mastered by Koreans that puts most “Southern” styles to shame with its chicharon-like skin that’s achieved from a cornstarch batter. When twice-fried in extra-virgin olive oil, it forms a single crunchy barrier between eager teeth and soft, moist meat. If you don’t call 20 minutes in advance like the website and to-go menu instruct, prepare to wait in the odd-shaped, former Pizza Hut dining room at a dark booth; a sobering, fluorescent lit-table; or in front of the lone computer by the booster chairs—there for your internet-surfing pleasure.

Five pieces of the Olive Original Chicken are enough to feed two for $9.95 and come with a pleasant yet unnecessary five-spice barbecue-style sauce for dipping. When I bit into a drumstick, it lacked the essence of fryer flavor that taints chicken everywhere; rather, olive oil penetrates to the bone and somehow makes this the least-greasy version I’ve eaten.

Too often, fried chickens fly the coop flavor- and texture-wise. Either the coating sheds in one reptilian slough just after picking it up, tendons and stringy meat snap like rubber bands or thick, unseasoned breading is a bitch to get through. Forget this, and your moral obligations to craft beer, at this place, where on Mondays, your first pitcher of Coors Lite costs 99 cents. 





Amy blogs at saysgranite.com and you can follow her on Twitter @saysgranite.




 
 
 
 
 
 
Close
Close
Close