Bird is the Word: The Best Chicken Dishes in NYC

Photo courtesy of Sweet Chick

Here at TTS, we always have chicken on the brain. Thankfully this season, bird is the word, and we’re talking savory. We all miss mom’s home cooking, because let’s be real, no one makes a chicken dinner quite like her. Feeling a little nostalgic? So are we. If it’s a hearty chicken dish made with love you you’re longing for, we’ve rounded up five restaurants serving up the tastiest bird dishes around.

No longer will you have to endure dry, grocery store rotisserie chickens that taste like sand. The days of drenching your chicken in ketchup or Sriracha just to add flavor are over. Done with. Finito. Call your mom, tell her you’re sorry, because these dishes may give her a run for her money.



If you’re looking for more of an upscale chicken dish, The Eddy is the place to get just that. This chicken liver pâté with plum-fennel confiture is unlike anything we’ve tried before. Located in the heart of the East Village, Chef Brendan McHale is cooking up unique dishes featuring seasonal produce and local proteins. With a quaint and cozy location, their dishes are packed to the brim with unique flavors.

Location: 342 E 6th Street

Hours: Sun- Wed 5:30PM-10:30 (bar open until 12AM), Thurs-Sat 5:30PM-11:30 (bar open until 2AM)


Photo courtesy of @stickysfingerjoint

Photo courtesy of @stickysfingerjoint

Can you say cheat day? We’re obsessing over the S’mores Chicken Fries over at Sticky’s Finger Joint. It’s the perfect combination of savory and sweet, but you might not be able to move for a few hours after consumption. Three locations and unlimited possibilities. Paul Abrahamian and Jon Sherman are the first (and the best) gourmet chicken finger restaurant Manhattan’s ever seen, and we love it so much, they have three different locations.  Follow their Instagram and try not to drool after their every post.

Locations: 484 3rd Ave (Murray Hill), 31 West 8th Street (Greenwich Village), 598 9th Ave (Hell’s Kitchen)

Hours: Murray Hill: 11:30AM-1100PM, 7 days a week
Greenwich Village: 12:00PM-10:45PM, 7 days a week
Hell’s Kitchen: Sun-Wed 11:30AM-11:00PM, Thurs 11:00AM-12:00AM Fri-Sat 11:00Am-2:00AM



If you’re looking for something to ~spice up~ your chicken game, look no further. Delaney Chicken is dishing out a Spicy Fried Chicken Sandwich that puts all burgers to shame….and that’s saying something, considering how we feel about burgers. Delaney’s Chicken is one of the 20 vendors at Urbanspace Vanderbilt: the food hall that has it all.

Location: East 45th Street & Vanderbilt Avenue – North East Corner

Hours: Monday – Friday 6:30AM – 9:00PM, Saturday & Sunday  9:00AM – 5:00PM



Photo courtesy of Yelp

There’s no denying that chicken fingers are the way into our hearts. For those who are gluten-free for one reason or another, chicken fingers are a no-go — how tragic. But, the buttermilk battered chicken fingers & fries over at Schnippers are 100% gluten-free! Now you won’t have to be a benchwarmer on the fried food runs… a blessing and a curse.

Location: 23rd & Madison St.

Hours: Mon-Fri: 10:30AM-10PM, Sat-Sun: 11AM-10PM

Schnippers has four other locations, find them here.



Photo courtesy of Sweet Chick

It’s no coincidence that when you type “best fried chicken and waffles NYC” into Google, Sweet Chick is amongst the firsts to pop up. They’re providing us with a cozy vibes that pair perfectly with their mouthwatering comfort food. Their chicken is locally sourced, and tastes organic and fresh even after a visit to the fryer. Served with a fluffy Belgian waffle on the side, these two are such perfect counterparts, giving the perfect balance of savory and sweet. With two locations in Brooklyn and the Lower East Side, you can satisfy your chicken craving no matter the borough.

Locations: 164 Bedford Ave, Brooklyn & 78 Ludlow St.

Hours: Monday – Friday: 11am – 2am (last seating at 1:30am)                                                                                                 Saturday & Sunday: 10am – 2am (last seating at 1:30am)

Hours are the same at both locations.



Photo courtesy of

If it’s one thing that makes or breaks a chicken dish, it’s the seasoning. Papa Poule is serving up a heavily herbed, juicy bird that we often crave. Papa Poule is currently relocating, so stay tuned on their site to find out the new address. But until then, wipe your tears because you can still get their “Papa’s Club”, a savory sandwich that features this fine piece of meat over at Maman.

Location: 189 Lafayette St. (relocating) 
Tues-Fri: 8AM TO 6PM
Sat-Sun: 9AM TO 6PM

Maman has three other locations, find them here.



Photo cred: Vanessa Granda

If you’re looking to wash your dishes and revive your cooking skills, this is the bird for you. Executive Chef Mike Poirakoff over at Vinegar Hill House dished out a recipe that will spark childhood memories. This cast iron chicken is easy to make, but definitely doesn’t lack flavor with its crispy skin and salty, yet sweet brine that will have your tastebuds begging you for more. How can you say no when step-by-step instructions are at your fingertips?

Location: 72 Hudson Ave, Brooklyn

Dinner: Monday – Thursday: 6-11pm
Friday & Saturday: 6 – 11:30pm
Sunday 5:30 – 11pm

Brunch: Saturday & Sunday: 10:30am – 3:30pm



Trust us, we know it’s hard to find the motivation to make a nice home-cooked meal in a world where Seamless rules all. But, Chef Westermann over at Le Coq Rico has mastered a simple, yet delicious recipe for a whole chicken. It’s perfect for any holiday gathering, or for a belly-busting Sunday dinner with friends, and he was kind enough to share his recipe with us. So pre-heat that oven and defrost your bird, because it’s about to get saucy up in here.


1 chicken, about 2 kg
20 g butter
20 g olive oil
Freshly ground pepper


  1. Put half of the butter, salt, and pepper, inside the chicken. Cut the other half of the butter into chunks and rub them onto the skin of the chicken, then brush olive oil onto the skin and sprinkle with salt and pepper. Put the chicken on an oven dish, one leg down. Put the dish into the oven, pre-heated to 200°C, and let it cook for 20 minutes. Then turn the chicken onto its other leg, and cook for another 20 minutes. Finally rest the chicken on its traditional base and let it roast for 30 minutes, sprinkling it regularly with its cooking juices.
  2. Take the chicken out of the oven and wrap it in aluminum foil. Remove half of the grease from the dish and return it for the last time to the oven, at 180°C, and brown the drippings, without letting them blacken. Add 10 cl of water to the browned drippings, scrape the dish to get the bits off the bottom, and leave that in the oven while cutting the chicken. To finish, mix the cooking juice and the drippings, and put the cut chicken in the dish.


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