Cookie's Country Chicken
Chicken restaurant · Ballard ·
Fried chicken sandwiches, tenders, and bowls with many sauces
Fried chicken sandwiches, tenders, and bowls with many sauces
"At Cookie’s in Ballard, fried chicken comes in many forms—on the bone, as strips or popcorn-style bites, and even tossed in a poutine bowl. And with a dredge that has a softer, more subtle crunch, it doesn't get in the way of what's important, which to be clear, is the meat itself. Gravitate towards the Barn Burner sandwich (a classic display slathered in Duke’s Mayo) for the juiciest success. But really, you’ll want to use the thing as a vehicle for the many homemade dipping sauces Cookie's serves, like habanero ranch, sunny sauce (think Thousand Island), and creamy chipotle sauce." - aimee rizzo, gabe guarente
"It’s only fitting that Cookie’s Country Chicken has found a home in Ballard, a neighborhood with strong nautical ties. Owner Brian Chandler spent 10 years in the maritime industry, including a stint spent perfecting his fried chicken recipe while feeding oil industry crews in Louisiana. Chandler started Cookie’s as a pop-up, having a consistent spot in Pioneer Square. The new Ballard location includes more menu offerings, with spicy and regular chicken and sides like mashed potatoes with gravy, mac and cheese, and collard greens." - Eater Staff, Jade Yamazaki Stewart
"This pop-up, which has found a semi-permanent home at Quality Athletics in Pioneer Square, makes some of the best fried chicken sandwiches we’ve tried lately. The chicken’s coating on the “Cookie’s Country Sando” is packed with flavor, and has a subtle crunch that lets the other elements shine—specifically the sunny sauce (which resembles Thousand Island) and perfectly-melted American cheese. And like any good fried chicken spot, Cookie’s serves some excellent sides, like mac and cheese, crispy waffle fries, and the outstanding collard greens. We have not been able to stop thinking about these saucy collards - the first bite is super sweet, and then the heat immediately kicks in. It’s kind of like reading a particularly good literary fiction novel when the author suddenly drops a huge plot twist. Possibly involving collard greens." - carlo mantuano, aimee rizzo
"This former pop-up now has a permanent home in Ballard, which means unlimited access to delicious fried drumsticks and tenders for a quick takeout lunch or casual dinner before brewery-hopping. The chicken comes in many forms—on the bone, as strips or popcorn-style bites, in a sandwich, or tossed in a poutine bowl with deeply rich, brown gravy and cheese curds that stretch to the heavens. And with a dredge that has a softer, more subtle crunch, it doesn't get in the way of what's important, which to be clear, is chicken. But really, everything here—be it the poultry in question or a sack of excellent beer-battered fries—is simply a vehicle to get jazzed up by the many homemade dipping sauces Cookie's serves, like habanero ranch, sunny sauce (think Thousand Island), honey mustard, and creamy chipotle." - aimee rizzo, kayla sager riley
"It's a homecoming of sorts: owner Brian Chandler says he started Cookie’s as a pop-up in Pioneer Square and has always liked the neighborhood, believing in its culture, history, and the adventurous spirit embedded in its bricks. Cookie’s announced it will take over the Second Avenue space that used to house Pioneer Square D&E and will offer basically the same menu as the Ballard location (though it may be streamlined on game days), with an emphasis on frying chicken at high volume; Chandler aims to open before the start of baseball season in March." - Harry Cheadle