11 Postcards
Charles Pan-Fried Chicken in Harlem serves up legendary skillet-fried chicken with soul food sides and friendly vibes, perfect for casual takeout or outdoor feasting.
146 W 72nd St, New York, NY 10023 Get directions
"The fried chicken at this famous mini-chain is made in a cast iron skillet rather than a deep fryer, and the meat comes out tender beneath a well-seasoned crust. We also love the ribs, collards, black-eyed peas, and cornbread. When you stop by Charles Pan-Fried Chicken, an employee behind the counter might say something like, “I got that cornbread,” and the whole team will reply with “Ooh” in unison. It’ll make you smile. Grab one of the few bar stools in towards the front window, or take your food to Central Park." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman
"Since the mid-’80s Charles Gabriel’s celebrated fried chicken has found a variety of homes in Harlem storefronts and trucks, but he has now settled in on the Upper West Side. His new place doesn’t offer seating, but it does feature an expanded menu of fried chicken, ribs, turkey wings, smothered chicken, and jumbo shrimp — with all the usual soul food sides (the lima beans are particularly good). The secret? Gabriel fries chicken to order in bubbling skillets, resulting in a more evenly cooked bird. There are currently three locations." - Robert Sietsema
"Any discussion about the best fried chicken in the city needs to include a mention of Charles Pan-Fried Chicken. The original Harlem storefront that was open for more than 30 years on 132nd Street relocated to a space about 15 blocks away, and this takeout-only outpost is located on the Upper West Side. Made in a cast iron skillet, the fried chicken is tender, juicy, and never too greasy. We also love the humongous turkey wings smothered in brown gravy as well as the collards, black-eyed peas, and grits." - carina finn koeppicus, bryan kim, neha talreja, kenny yang
"Charles Pan-Fried Chicken, a small chain of restaurants, has a new location planned for 1325 Fifth Avenue. The chef Charles Gabriel will be manning the fryers for the grand opening on March 11." - Luke Fortney
"At this popular Upper West Side counter spot, the chicken is famously made in a cast iron skillet (rather than a deep fryer), where it pops and sizzles before you get a nice tender piece with a well-seasoned crust. No one’s phased by a little sweat in a fry-house, nor will anyone smell you over the near-aphrodisiac that is the scent of crispy chicken skin. Leave the small shop with a bag of wings, cornbread, and pork ribs you won't mind heading out in the hot sun to retrieve. " - neha talreja
