Fried chicken is up next for haute treatment

08/17/2009 | Daily News (New York)

New York City restaurants are turning their attention to humble fried chicken, using unusual ingredients and techniques to create new versions. Momofuku Noodle Bar, for example, serves a fried-chicken dinner consisting of two birds, one with a batter of buttermilk and Old Bay and the other with a spicy Korean-style glaze.

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