Are you going mad for chicken? Don’t just wing it and settle for regular fried chicken. If you’re going to satisfy your craving, you might as well go all out and experience one of the best fried chickens the city has to offer.
Mad For Chicken houses the famous Korean fried chicken, which is crispier and less greasy in comparison to other fried chicken out there.
Our friends had been egging us on to try the chicken. So on a Saturday night, while the air was crisp and chilly, we arrived at the Flushing location for dinner and waited 20 minutes to be seated. We took that as a good sign. When there’s a line, the food is most certainly divine. Besides, 20 minutes is a pretty standard waiting time for restaurants in New York.
The ambience boasted dreamy candles in glasses and little screens built into the brick walls that showcased a football game going on. The aroma of fried chicken was thick in the air.
The waiter started us off with a bowl of popcorn, which we munched on while perusing the menu. The menu contained a variety of options that catered to a wide range of tastes. Our mouth watered just browsing the list. Fried calamari seasoned with parmesan shavings, cheese omelet with scallions and corn, and breaded pork cutlets in BBQ sauce. The restaurant also offered a small selection of salads. We were almost tempted to order the tofu tempura salad, a medley of deep fried tofu and mixed greens dressed in ginger sesame. Instead, we decided to go with the parmesan fries as our appetizer. Good call.
The thick fries arrived on an oval white plate. They were topped with parmesan crumbs, oregano and special chef’s seasonings, while served with a side of ketchup and spicy mayo. The parmesan added a certain depth in flavor. Humbled by oregano and chef’s seasonings, the fries weren’t too cheesy or salty. They served as the ideal starter to launch us into our main entrée: the chicken.
What makes the chicken so unique is the fact that Mad For Chicken only uses natural, young chicken raised on a vegetarian diet without antibiotics or growth hormones. The chicken contains no preservatives, artificial flavorings or hydrogenated oils, and the restaurant only uses coolers for their chicken, not freezers. All that consideration is channeled into creating the ideal chicken that triumphs in taste and texture.
We had a platter of wings and drumsticks, some glazed with soy garlic sauce and the other half in hot and spicy sauce. Surprisingly, the sauce didn’t stick to our fingers too much. The skin was especially crispy. The secret to that lies in the coating and the fact that it was double fried. Cooked with soybean oil, soy sauce, garlic and various fruits, the chicken was also crusted in Korean fry mix, curry powder, Korean red pepper and rice syrup.
The hot and spicy sauce lived up to its name. One bite into the chicken and we could already taste the fieriness. It was still delicious, though. Once we got past the crispy, spicy layer, we delved into the tenderness of the meat.
A great addition to our meal was the yogurt sake, a creamy white drink with lumps of yogurt. We couldn’t trace the bitterness of the alcohol in this, because it tasted very much like yogurt slushie. It offered a light sourness that blended well with our dinner.
If you’ve never eaten at Mad For Chicken, you should give it a chance. Our first experience was a delightful one, and we’ll be heading back for more.