100 Favorite Dishes, No. 27: Korean Fried Chicken at Rice Chicken

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. We’ve covered a few fried chicken dishes in this series, but none of them are quite like the...

By Brian Reinhart

August 17, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

We’ve covered a few fried chicken dishes in this series, but none of them are quite like the stuff at Rice Chicken, for reasons that might be obvious. If the name doesn't clue you in, check out the slogan emblazoned across Rice Chicken’s front door, proudly declaring that the chicken is battered in rice flour. Once you go rice, nothing else will suffice.

OK, that last bit isn't their slogan, but you may find it true anyway. Rice Chicken’s fried chicken has an extra-thick, crispy crust of batter, underneath which the meat is as juicy and soft as a dream. Batter retains its crispness even when the chicken gets tossed in optional sweet-spicy sauce and topped with a handful of sesame seeds. Still, there’s nothing better here than an order of the original, un-sauced fried chicken with spicy batter. Order a pitcher of dirt-cheap draft beer as a side dish, and the world will be perfect.

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Brian Reinhart has been the Dallas Observer's food critic since spring 2016. In addition, he writes baseball analysis for the Hardball Times and covers classical music for the Observer and MusicWeb International.

Contact: Brian Reinhart

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Twitter: @bgreinhart