Hey, welcome to the channel.
We are Sorted, a group of friends in London looking
for amazing things in food that make you go,
wow, in amongst
[YELLING]
--constantly ribbing each other.
[YELLING]
Now, two of us are chefs, and you wouldn't believe
the stuff we have put up with.
For everything we do, it starts with ideas from you.
[MUSIC - JADED, "PANCAKE"]
(SINGING) --pancake chick but let's take the cake.
I'm gooey in the middle.
Baby, let me bake.
[MUSIC PLAYING]
Hey, everyone.
I'm Barry.
This is Jamie.
And this is Milo.
[CHUCKLING] Now, you know the drill-- three guys,
three budgets, London's best fried chicken,
and a lot of arguing.
[MUSIC PLAYING]
Oooop, here he comes.
It is.
Can't argue-- that is fried chicken.
[MUSIC PLAYING]
I need chicken in my face right now.
I can't believe I get to eat fried chicken all day.
[MUSIC PLAYING]
First up, I brought the boys to Bird.
It's the first fried chicken place
I ever came to that was bespoke fried chicken in London
a few years back.
I've been back since.
And I'm coming again.
It's a strong choice.
I've heard of this place.
It looks very American, which is obviously
a good thing when you're looking for fried chicken.
For me, fried chicken has to be crispy.
It has to kind of have something in the batter-- like,
some kind of spice like Cajun or something like that.
I really love it with a hot sweet element,
so if there's hot sauce on the table or maple syrup
or something like that, that is my absolute favorite.
I'm looking forward to my fried chicken quite a lot.
So I'm doing classic Large Skillet and a couple house
sauces.
Large-- yes.
Two drums, two thighs, four wings.
That works.
Doesn't it?
It doesn't come up one chicken, does it?
Two drums, two thighs--
Yeah.
--four wings.
Oh.
It means they've stolen two wings.
They've stolen two wings.
How did it take me that long.
I'm so embarrassed.
[MUSIC PLAYING]
Oh, my god.
Sweet.
There's a reason it's my favorite.
[MUSIC PLAYING]
And you're eating it at the moment without the sauce,
but then get involved in the Buffalo sauce--
Hot sauce and butter--
and ranch.
It might be the juiciest fried chicken I've ever tasted.
[MUSIC PLAYING]
Look how juicy that is.
Ah.
I won with the thigh because that is my bone.
Either that, or I ate the bone.
I don't know.
I had no idea your bone was that small.
Right.
Cool.
Good.
Usually, the best bit of the fried chicken--
it shouldn't be, but it is-- the coating.
I just go around that and eat that first,
and then I go to the meat.
On this, I can't help myself.
I think partly it's because it's a big piece of chicken
cooked on the bone, so it stays succulent.
And everything is cooked to order.
There's no hot-holding it in the hope
that somebody's going to come in and order it.
Everything's cooked fresh.
But you can't come here and not order chicken waffles.
The first place in London to do chicken waffles,
so I've treated you boys to that too.
Ben, every time we do a review, he
has to get two dishes because he wants
to show off what the restaurant can achieve. Not just one dish.
So you don't get a double chin without double ordering.
[LAUGHTER]
[MUSIC PLAYING]
Now it's time for my place.
This way.
[MUSIC PLAYING]
The bus was not my choice.
You're such a snob.
[CHUCKLING]
[MUSIC PLAYING]
Now picture this, you're coming to the West End.
You're going to watch something amazing at the theater.
A lovely bit of culture.
But what you need after that is a bit of filth.
You need some deep-fried, gorgeous chicken
and some amazing cocktails.
This is Chick 'N' Sours.
And it's unbelievable.
OK, forget the chick for now-- the sours.
Are you keen for cocktails?
Obviously.
Of course.
Do you want individual ones, or do you want a fish bowl?
You know what I'm like.
Sit on the fence, can't make a decision.
How about we get three different cocktails,
and then we'll just slurp each other's.
Sure.
The trouble is you're just drinking the same.
Or three different fish bowls.
What?
I've been let out of the kitchen, and I want a day out.
[MUSIC PLAYING]
Now, the owner's just been over and said he's going to treat us
very well. He's going to bring over some
amazing sides and the star of the show.
[MUSIC PLAYING]
I know... it's going to blow their minds.
What is Barry talking about?
He seems very excited.
And he thinks we're going to be completely blown away by this.
And I'm expecting fried chicken.
Please, please be a whole fried chicken.
Please be a whole fried chicken.
It's not going to be a whole fried chicken.
I have no idea what to expect.
You ordered it.
Here he comes.
...
It is.
A whole fried chicken.
In a kung pao style--
I told you.
That's a fried chicken.
[MUSIC PLAYING]
So that's a whole fried chicken with kung pao glaze,
spring onions, pickled chilies, peanuts.
[MUSIC PLAYING]
Some people right now might feel sorry for us
for having to eat so much fried chicken in a day.
But fear not.
I think we'll manage.
Thanks, Ben.
[LAUGHTER]
[MUSIC PLAYING]
The chicken is absolutely melt in your mouth.
It's falling off the bone.
It's so good.
And it's a whole chicken.
I like chicken.
I love roast chicken.
I like fried chicken.
I also love sweet and sour chicken.
This is everything put into one.
And I think it was the best chicken I've ever had.
[LAUGHTER]
It's just so juicy, so crispy, so sweet.
But is isn't a great fried chicken?
It is exceptional.
[MUSIC PLAYING]
This is just elevated so much.
It's like a proper treat.
And that's what it should be like.
Well, I just presumed, it was a novelty thing.
I think if we're being honest with ourselves-- or myself--
none of us really expected it to be that good.
You had succulent, juicy chicken--
crispy outsides-- sweet and spicy glaze--
beautiful nuts-- freshness from the spring onions--
that was unreal.
On the back of those two choices,
I don't want to be in charge of number three.
Number three's going to be great.
What are you talking about?
That was also unbelievable.
And I'm going to try to top them.
[MUSIC PLAYING]
Onto my place?
Nah, I'm going home.
I'm done.
We are at On the Bab, which is incredible Korean
fried chicken.
It's sweet, and hot, and spicy, and all the things I
love in fried chicken.
[MUSIC PLAYING]
I have been here a lot because the food is absolutely amazing.
And they do the best fried chicken.
High praise-- grumpy Currie here actually likes something.
I'm taking that.
Can we not make that a thing?
It's OK.
Because that's been a thing now.
And I don't like that being a thing.
Can we get two small Yangnyum chickens.
And could we get a pitcher of the beer.
I've also been here before, and I love the big beer.
Quite big, isn't it?
I think we might actually have more beer than we have chicken.
[MUSIC PLAYING]
I've said it before.
I'm not so much of a fan of fried chicken off the bone.
This is, however, it more than makes up for it...
double crispy coaty crummy thing on the outside.
Nice.
Sounds like sitting on the fence.
[MUSIC PLAYING]
This is a big old bit of chicken.
Are you going in all at once?
Well, I've got to do it all in one because I can't eat off
chopsticks.
I can't half a thing that's on a chopstick.
Whoa.
Oh.
Whoa, that was all in one.
In one?
As fried chicken go, it's so different to the other two
because this has got a crunch and a chew,
and then, well the glaze is sticky and delicious,
plus a crunch of peanut.
But it's a very different sort of texture.
What it is, like all the others, is super moreish and you want another bit.
I feel comforted.
And I feel like I'm in Korea now.
I feel so authentic and real.
That's incredible.
I reckon this is the kind of thing that
sits in between five other dishes that
are fresh, and spicy, and sweet, and it all just
works well together.
It's like part of something more than just fried chicken.
These are like adult, incredible chicken nuggets.
Chicken nuggets are a bit meh.
But these--
[OI]
It's true.
But these are amazing.
And I know I said earlier, Less keen about chicken off the bone.
But it is all dark meat, like thigh or leg,
and that makes it amazing.
[MUSIC PLAYING]
All right.
Three lots of fried chicken.
Let's talk money.
So we've literally just eaten mine.
We're going to go per portion.
What do you think that cost?
6 quid per one of those.
Yeah, about that-- 6.50, maybe?
Close.
But it's cheaper.
It's 5 pounds fifty.
Yeah, I think that's a fair price.
And you would never come here and have one portion
of their fried chicken.
You'd get it with some of the other sides,
and collectively, it's an absolute delicious feast.
It's also worth mentioning that you can get a 28-piece bowl.
I'll do that one.
I'll take that one.
Yes.
So at my place at Bird-- the Large Skillet, which
has got more pieces of chicken on the bone than
exist on a chicken.
I might have had that, too.
12 pounds.
[CHA-CHING]
Yeah, 12 quid is more I'd pay for a meal.
That's a good meal.
12 quid, you get more than enough chicken for one person.
Every single piece there is absolutely unbelievable.
It was well worth 12 quid, right?
I would definitely want something else with it.
Oh, yeah, definitely.
Wouldn't we?
Good point. It needs some freshness.
Either some kind of freshness or just fries, you know.
[LAUGHTER]
So my Chick 'N' Sours--
whole deep-fried chicken-- with all the flavors--
was 30 quid.
And they give you two sides as well.
You know what, before I tasted it,
I might think that's quite expensive.
But having tasted it, I might even pay more than that.
I don't know. it was so good.
That's only 15 pound a head.
And I think it's a bargain.
On the Bab-- right here at mine--
it's part of the meal.
It's like it's an element of a full meal.
Bird-- you go there for fried chicken.
And you might have a side.
But the fried chicken is the star.
And then at Chick 'N' Sours, again, you've got like,
the chicken is the star, but it's
more like On the Bab in terms of just order
little bits around the side.
So in terms of a meal, they all work so well.
I think we've had some of the best fried chicken
in the world in London.
Agreed.
I think out of the last seven or eight London's Best we've done,
I think that Chick 'N' Sours and that whole roast chicken
is in the top three of all the meals we've
had in all eight episodes.
[MUSIC PLAYING]
[BEEPING]
[INTERPOSING VOICES]
Now, it's fair to say that in our opinion,
all three of those places do the best fried chicken in London.
But the big question is, which one are you going to go to?
No.
The big question is did you like Milo?
And if you want to see more of Milo, like this video.
Remember, we're here every Wednesday-- every Sunday--
4:00 PM.
See you later.
Milo, come here!
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
[MUSIC PLAYING]
Oh, I can't wait.
I can't wait for the sexies this time.
Don't-- don't make me.