Chefs can braise, charbroil, grill, poach, roast, smoke or steam chickens. Any way they choose to cook the birds, I’ll devour them down to the bone. Sure, heritage breed, ethically raised chickens from a farm-to-table restaurant can be great, with deeper flavor, but I enjoy more Los Angeles chicken plates from grocery store parking lot grills, basic rotisseries or smoky, mom-and-pop strip mall restaurants. I have separate guides to Los Angeles fried chicken, Los Angeles chicken wings, Los Angeles fried chicken sandwiches and Los Angeles chicken and rice. I’ll also include chicken skewers in my upcoming Los Angeles kebabs guide. In addition to all that, find my favorite (mostly bone-in) Los Angeles chicken dishes.
Augie’s On Main Dirty……