Good Friend Chicken
Fried chicken takeaway · Chinatown ·
Taiwanese fried chicken, popcorn chicken, chicken breast & skin
Taiwanese fried chicken, popcorn chicken, chicken breast & skin
"This spot in Chinatown is delivering tasty Taiwanese-style fried chicken. We’d recommend the popcorn chicken, or the crispy chicken breast, but you can check out the full menu here and decide for yourself." - heidi lauth beasley, jake missing, rianne shlebak
"The popular Taiwanese chicken spot in Chinatown lives to serve London’s crispy chicken needs. We like the popcorn best, or you can get a big old flattened, crispy breast if you’re really hungry. After that, the only decision to make is which of the 11 seasonings you should shake over your chicken. Salt, pepper, cheese, seaweed or—as regulars will err towards—chilli, and plum. Trust us, it works." - jake missing, rianne shlebak
"This Taiwanese chicken spot in Chinatown lives to serve central London’s crispy chicken needs. We like Good Friend’s popcorn best, or you can get a big old flattened, crispy breast if you’re really hungry. After that, the only decision to make is which of the 11 seasonings you should shake over your chicken. Plum and chilli is our move." - heidi lauth beasley, jake missing, rianne shlebak, daisy meager
"This Taiwanese-style fried chicken shop looks unpromising from the outside, but Good Friend is one of London’s best grab-and-go spots. Everything is fried to order, it’s delicious, and you get a lot of food for your money. Skip the wings and get the popcorn chicken or the flattened chicken breast if you’re hungry (it’s huge). When it comes to making decisions about which of the 11 seasonings to shake over your chicken, plum and chilli is our move." - Team Infatuation
"The best of Chinatown’s newer wave snack shops, Good Friend is a small shrine to various ways of frying a chicken. Flattened breast as big as a human head? Yes. Small pieces of popcorn chicken? Yes. Stuffed with molten cheese? Double yes. But the best and most evil way is the chicken skin, which absolutely must be consumed within about 10 seconds of exiting the fryer, showered in whatever flavoured powder one desires." - Jonathan Nunn
