The Chicken Supply
Chicken restaurant · Phinney Ridge ·
Filipino fried chicken, gluten-free, crackly & juicy
Filipino fried chicken, gluten-free, crackly & juicy
"The Chicken Supply specializes in Filipino fried chicken dredged in a blend of tapioca starch, rice flour, and potato starch, and this gluten-free breading is spectacular. From thigh skin that crunches like potato chips, to skewers of cubed white meat juicy enough to make us swear off tenders forever, this poultry has occupied our thoughts more than poultry probably should. The chicken travels extraordinarily well, especially when paired with garlic rice and stewed coconutty collards topped with shrimp oil and roasted peanuts." - aimee rizzo, kayla sager riley
"The winner of Eater’s Best New Restaurant award in 2022, this Filipino-style fried chicken takeout place in Phinney Ridge has gotten so much hype that you have to preorder your wings at least a day in advance, and it’s only open Wednesdays through Sundays. It’s worth it, though: Not only are these full wings more substantial than the usual piddling sports bar variety, the gluten-free breading provides just the right amount of crunch; you can order hot sauce or banana ketchup on the side but honestly these wings don’t need it. Don’t forget about the sides, either, like the marinated vegetables or the cold pancit." - Joey Carreon
"The Chicken Supply specializes in spectacular Filipino fried chicken dredged in a blend of tapioca starch, rice flour, and potato starch—all gluten-free. They’ll only serve sandwiches on occasion, though, so if you see them announced on Instagram, drop your plans. The only thing better than the restaurant's fried chicken is when you smash it between toasted pandesal halves with bread and butter pickles, fresh tomato, lettuce, and tart calamansi remoulade." - aimee rizzo, gabe guarente
"The gluten-free poultry here is not just sensational despite getting dredged in tapioca, rice, and potato avalanche. It’s sensational because of that. Thighs are draped with chicken skin superhero capes that crunch like potato chips, skewers of cubed white meat are juicy enough to make us swear off tenders forever, and don’t get us started on the sides. Well, fine—we can’t help but also daydream about coconutty collard greens topped with pickled shallots and roasted peanuts, creamy monggo beans, and “Stephen’s butter mochi” that’s so chewy and decadent with maple-packed warmth that we’ve officially demoted Colbert from being our number-one favorite Stephen." - terrence jeffrey santos, kayla sager riley, aimee rizzo
"This casual Filipino fried chicken shop in Phinney Ridge was Eater Seattle’s pick for Best New Restaurant in 2022, and one of Eater’s favorite fried chicken restaurants in the country. The gluten-free batter on the chicken — wings, drumsticks, or 10-inch-long cylinders of white meat on sticks — crackles under the teeth and has the puffy texture of Rice Krispies or Frosted Flakes. The meat is packed with flavor from soy sauce and garlic. The restaurant’s owners, Paolo Campbell and Donald Adams, had wanted to start a fried chicken restaurant for years while working in fine dining, and now serve the fried birds with Filipino sides like collard greens served with coconut milk, marinated vegetables, and garlic rice. As a bonus, this fried chicken is gluten-free and dairy-free." - Eater Staff
