Charles Pan-Fried Chicken - Review - Harlem - New York - The Infatuation
"For chicken fried in a Tom and Jerry-sized cast iron skillet with a side of R&B and one of the liveliest outdoor corners in Harlem, there’s really only one place to go. The flagship location of Charles Pan-Fried Chicken on 145th Street is not only one of our favorite places to eat perfectly fried, extraordinarily comforting chicken, but it’s also a great place to hang out, sip on a limeade, and celebrate something special and low-key—like a child’s birthday. Because the chicken is cooked in a relatively shallow-fry and makes contact with the bottom of the pan, the skin gets dark and crusty. The thighs are tender, and the breasts wouldn’t know what the word dry meant even if they were stranded in the desert. Charles serves other soul food proteins, like turkey wings, ribs, and fried fish. But don’t get it twisted—you’re here for the chicken. Pick your sides from a steam table in the front of the store—we like some collard greens for a whisper of something green, and of course, mac and cheese and cornbread. photo credit: David A. Lee Once you’ve got your food—which can take a little while if it's busy—grab a picnic table on the corner. You might end up sharing with another group, but that adds to the charm. This is a place to hang out long after the last crumb, gesticulating with a chicken bone in your hand. Food Rundown photo credit: David A. Lee Fried Chicken Fried in an abnormally large cast iron pan, this chicken is extra crunchy, plenty salty, and contains more juice than a summer tomato. You should get fried chicken the first 10 times you come to Charles. After that, the choice is yours. photo credit: Will Hartman Cornbread This cornbread is the rare combination of very cakey and fluffy. It stays extremely moist, and still actually tastes like corn. Don’t skip this. photo credit: David A. Lee Collard Greens A nice green respite from what is a pretty heavy meal. These greens are also pig-free, in case you brought your vegetarian friend. photo credit: David A. Lee Mac And Cheese Kept warm in a gigantic, ovular dutch oven, this mac and cheese has a grinder-worth of black pepper, and we love that." - Will Hartman
