DISH OF THE WEEK: Tenders at CHICK CHICK

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I’ve always liked fried chicken well enough but it isn’t until I’ve started approaching middle age that I really began to appreciate its genius. Isn’t that ironic? At the time I really shouldn’t be eating this artery-clogging food is the time I desire it most.

Case in point is how many fried chicken sandwiches and dishes I’ve written about lately. And fried chicken is a trend that never seems to fade away here in New York City.

One of the newest is a Korean restaurant on the Upper West Side that specializes in both fried chicken and ramen noodles.

I actually made the trip up to Chick Chick with the hope of trying their brothless uni mushroom ramen. Its description sounded right up my alley. But alas, they were out by the time I took the subway all the way up to 90th Street.

So instead of putting my tail between my legs and crawling back downtown, I figured I’d try their acclaimed fried chicken. I went with the easier to eat boneless chicken tenders. And boy oh boy, I’m glad they were out of what I originally came for.

I was mostly attracted to this rather than the famous Nashville hot chicken sandwich because of the sauce choices. Turns out you’re really only allowed to pick one (without an extra charge) and it was a tough decision between the spicy gochujang and sweet black pepper soy. So I splurged and went with both.

I enjoyed both sauces (especially the black pepper soy) but these perfectly tender (hence the name?) pieces of chicken were incredibly juicy and only heightened by the fresh crispy batter.

I planned to only eat one or two and save the rest for later, but I managed to down all three in a matter of minutes.

That brothless ramen still has my name on it for my next visit, but it will be hard to resist this perfectly fried chicken. Now that I am old and wise enough to fully appreciate it. Price: $9/$16