If there’s one thing this city’s culinary landscape is not known for, it’s the staples of the American South. Sure, there’s been a mini BBQ explosion, but if it’s fried chicken you’ve got a hankerin’ for, you’d be forgiven for thinking the Colonel is your only option. Fear not: There are options.
Ange & Ricky’s
This casual mom-and-son shop in Villeray serves up fried fowl Haitian style. The platter includes two drumsticks, dirty rice (with beans and spices), two lightly fried plantains, salad and pikliz (vinegar, scotch bonnet peppers, shredded carrots, cabbage and onions). Piece, $2.50; platter, $8.75. 195 Jarry St. E., 514-385-6094.
Over in Côte-des-Neiges, this Haitian restaurant packs its fried chicken plate with three lightly battered drumsticks, dirty rice, fried plantain and a lettuce and tomato salad, plus spicy red gravy and even hotter pikliz on the side. $13, 6490 Victoria Ave., 514-341-9393.
Poulet Bronzé Broasted Chicken
PB uses a cylindrical basket characteristic of broasting (pressure frying), but they cook in a standard open fryer; this downtown spot could be accused of false advertising, but it’s equally guilty of great taste. The halal grain-fed chickens are crisp on the outside and moist on the inside. $6.49–$10.95, 1622 Lincoln Ave., 514-989-8555.
Genuine Southern chef Nick Hodge rocks it upscale with his buttermilk-battered chicken po’ boy, part of this chic comfort-food resto’s lunch menu. Alongside the tender yet crisp chicken chunks are sides of coleslaw and honey mustard and sweet potato tater-tots. $15, 1351 René-Lévesque Blvd. E., 514-527-1016.
Image courtesy of Muy Yum.