When I was a kid, chicken was a delicacy saved for Sunday best and Mum’s roast chook was the highlight of the week.
Then charcoal chicken shops spread throughout the ‘burbs, supermarkets installed rotisseries and it became a quick midweek meal. Now chicken is regaining culinary ground, with a host of great places dedicated to poultry in its many delicious guises. Here’s my pick for Sydney’s best chicken restaurants.
Kko Kko Balinese (Pyrmont)
A casual basement cafe by day transforms into Sydney’s best Balinese restaurant by night. I’m addicted to the Ayam Taliwang, spicy, garlicky, charcoal-grilled chicken with terracotta chilli sauce perfect for dipping the excellent chips into! You’ll want some of the satay chicken too (see video below for their satay sauce recipe).
Belles Hot Chicken (Barangaroo)
Hot chicken and natural wine – two of my favourite things! Throw in crinkle-cut Old Bay fries, a tangy spicy mayo called Mississippi Comeback, great mac & cheese and friendly staff who know their stuff, and this tasty chain started by Morgan McGlone still has a winning formula. Also in Melbourne and Adelaide.
The Paddington (Paddington)
The humble barbecued chook may be standard takeaway fare, but when free-range Bannockburn birds are brined and cooked on a huge French rotisserie by Ben Greeno, it’s a different thing altogether. Add interesting sides and other bites, great drinks list and smart service and I might just stay all night.
Le Coq Rotisserie (Rozelle)
Friendly staff are under the pump at this bustling spot specialising in French rotisserie, where chicken and duck star in various forms (à l’orange, Provençal, forestière, Creole). Other highlights include duck croquettes with harissa mayo and insanely moreish smoked duck fat popcorn with garlic and thyme.
Tida Persian Food (Willoughby)
This tiny take away with sunny saffron coloured walls and warm homely touches serves excellent persian food. My fave – and it’s a hard call – are the flame-grilled saffron and lemon juice-marinated joojeh (chicken) kebabs inside a crisp shell of golden rice with shirazi salad and spiced yoghurt dip on the side.
Updated 01 Apr 2024
