Ralphs? Stater Bros.? Albertsons? We've found the supermarket king of fried chicken
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Ralphs? Stater Bros.? Albertsons? We've found the supermarket king of fried chicken
"Dining at a gourmet restaurant is fun, but I've always preferred finding an unexpected jewel. One unassuming gem I really used to enjoy was the now-shuttered Krispy Krunchy Chicken located inside a liquor store in Alhambra. Patrons generally entered to buy a Coke or a Powerball ticket - the place wasn't even conducive to buying a meal - in a mini mall with a way-too-small parking lot. But they ended up walking away surprised by the crispy treats."
"Krispy Krunchy delivered fried, yet tender and juicy breasts and wings at a reasonable price. Krispy Krunchy is a chain, and I've visited other locations, also in gas stations and small retail spaces, but they're never as good. That's why I was so glad to see Food columnist Jenn Harris' recent list, ranking L.A.'s 10 best in grocery store fried chicken. Let's take a look at some of Harris' favorites."
"8. Ralphs This chicken had a feathery coating that was almost powdery across the surface. But even the best dredging and frying techniques couldn't save the chicken beneath. The meat was bone-dry and tasteless. I stripped off pieces of their crispy skin and enjoyed them as a snack. The remaining meat I shredded and shoved into the middle of a casserole, where it belonged. Price: $5 for four pieces."
An unassuming Krispy Krunchy Chicken inside a liquor store in Alhambra served tender, juicy fried breasts and wings at a reasonable price, surprising patrons who entered for small purchases. Other Krispy Krunchy chain locations in gas stations and small retail spaces typically do not match that quality. A recent ranking lists Los Angeles's top grocery-store fried chicken spots and highlights wide variation in preparation and flavor. Ralphs offered chicken with a feathery, almost powdery coating, but the meat was bone-dry and tasteless; only the crispy skin was enjoyable, with the remaining meat relegated to casserole. Gelson's produced poultry with a rough, pale-bronze crust and juicy meat, but it lacked seasoning and required copious hot sauce.
Read at Los Angeles Times
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