Fried chicken might not inspire as much debate around St. Louis as,
say, pizza does, but its many variations have their partisans. I'm
fairly ecumenical on the subject. As long as the batter isn't soggy and
I can identify which part of the bird I'm eating, I'll happily order
any fried chicken and probably love it.
The fried chicken at Young's Restaurant & Ice Creamery belongs among the area's elite.
The individual pieces are given a saltwater rinse, coated with the
obligatory secret breading and then fried. The
batter is thin and crisp, with just enough residual oil to give the
chicken that extra fatty indulgence without toppling over into greasy. The breading's seasoning is restrained, accenting rather than masking
the taste of the tender chicken. If you want the fullest flavor
experience, I recommend dark meat: The morsels of rich meat nestled
against the thigh bone were worth the mess I made getting to them.
(from "Fry Me to the Moon,"
November 26, 2009)Young's Restaurant & Ice Creamery
206 Meramec Station Road, Valley Park
$6.09 (three pieces, includes two sides)I'm counting down -- in no particular order -- 100 of my favorite dishes in St. Louis. Some are well-known, others obscure. Some are expensive, others dirt cheap. All of them, I guarantee, are delicious. Please do not hesitate to share your own favorites via the comments thread.
Previously:#46: The Philly Cheesesteak at 9th Street Deli#47: Smoked chicken wings at Flavors BBQ Sports Bar & Grill#48: Coffee and a pastry at 222 Artisan Bakery#49: The torta ahogada at Taqueria Durango#50: The "Morganford Mediterranean" Sandwich at Local Harvest Café & Catering#51: Vegetable korma at Gokul Snacks & Sweets#52: Schnitzel & spaetzle at Iron Barley#53: Oxtail stew at De Palm Tree#54: Pho at Pho Long#55: Gyro at Anthonino's Taverna#56: The Lemon Drop Cupcake at the Cup#57: Pupusas at Tres Banderas#58: Gumbo at the Gumbo Shop#59: The burger at Newstead Tower Public House#60: Quesadillas tradicionales at Milagro Modern Mexican