This longtime Harlem standby has been frying up chicken the old-fashioned way for more than two decades. Chef-Owner Charles Gabriel employs an uncommon method of slow-frying in a giant skillet — large enough to fit 25 pieces at a time — until every piece of chicken is golden-brown on all sides. He then serves the chicken with a variety of Southern-style sides, like sweet cornbread, mac and cheese, and collard greens.
Special Dishes: Pan-Fried Chicken & Fixin’s
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