Fried Chicken Three Ways | The New Yorker
"Rowdy Rooster—from the warningly named Unapologetic Foods, a group of Indian restaurants which includes the Lower East Side breakout hit Dhamaka—is a small East Village counter spot that roared onto the scene in February with incendiary fried-chicken sandwiches ($9-$12). To order, you choose a type of fried chicken: Lil’ Rowdy (slider-size) or Big Rowdy (normal-size) chicken sandwiches, small bone-in pieces, or boneless chunks. Next, choose a spice level, each featuring a different Indian chili: Rascal (mild; anyone can handle this), Ruffian (inoffensive, barely spicy), Rebel (a hot, pleasing singe), Rogue (“When it starts to get interesting,” as one cashier put it), or Rowdy (“crazy,” fear-inducingly hot). The sandwiches, on pao (Lil’) or slightly dry potato buns (Big), feature thickly battered, juicy leg meat, deep-fried and showered with spice powder—a good amount seeping into the jagged crust—topped with red onion, mint-and-cilantro chutney, and a bit of yogurt sauce." - Shauna Lyon
