BAES Fried Chicken
Chicken restaurant · Chinatown ·
Fried chicken, sandwiches, waffles, and Southern sides galore
Fried chicken, sandwiches, waffles, and Southern sides galore
"In 2019, restaurateur Micah Camden expanded his local fast-casual empire with this fried chicken chain, opened with NFL defensive tackle Ndamukong Suh. At Baes, juicy and lightly-breaded fried chicken is served in an almost any way you could conjure up: traditional, Nashville hot, or honey butter-flavored; as sandwiches, wings, tenders, quarter-, half-, or whole birds; on top of waffles, alongside waffle fries or buttered corn; and dressed up with spicy peach, comeback, or cheese sauce. Mix and match to your heart’s content at one of four locations." - Ron Scott
"Opened in November 2019 just before the pandemic, the fried-chicken concept I write about grew to four Portland locations and even a concessions presence at the Moda Center; its newest, largest spot sits inside one of Suh’s Alberta Street buildings. I saw Baes survive the pandemic by choosing to stay open for takeout and delivery, at times doing $18,000–$20,000 per day in chicken, and the brand expanded by taking over a former Boxer space to focus on takeout tenders and thighs. The menu has branched into brunch with items like chicken fried steak waffles, maple-bacon biscuits, and deviled eggs topped with smoked trout caviar, and Camden and Suh credit early pandemic decisions and accessible, organic birds for much of the concept’s local success." - Brooke Jackson-Glidden
"Bae’s Chicken is focused on Southern fried chicken and has consistently performed as one of Portland’s top delivery choices, a success Camden cites when planning strong delivery for new openings." - Alex Frane
"Baes Fried Chicken — the counter service spot from Micah Camden of Blue Star, Super Deluxe, and Boxer Ramen — opened in Old Town in November, and it does not disappoint. The sandwich can be ordered traditional or hot, has crisp breading and tender white meat, and comes with house pickles and aioli on a toasted bun. The hot chicken, in particular, is peppery with balanced smokiness."
"A Portland fried‑chicken concept whose cutesy, gender‑neutral name was suggested by an NFL player partner; the restaurateur appreciated its memorability and that it doesn’t skew overtly masculine or feminine, embodying a playful, approachable brand identity." - Rachel Levin
