Food+Drink

CRAVINGS: FINGER LICKIN’ FRIED CHICKEN

Chicken done right at Big’s Chicken in Beaverton.

BIG’S CHICKEN

Longtime Portland chef (and winner of Food Network’s “Chopped”) Ben Bettinger’s Alabama-style chicken shack is back up and running after a devastating fire took the original Glisan location offline in 2017. There is also now a Beaverton outpost, dishing up the same hearty fare as the original—plump, moist smoked birds served grilled or fried, alongside heaps of homemade coleslaw, crispy jojos, black-eyed pea salad, and mashed potatoes. Dirty up your order with chopped smoked chicken, Creole gravy, cotija cheese, green onions, and housemade Fresno pepper and tangy mayonnaise-based “white gold” sauces.

4570 SW WATSON AVE.

BEAVERTON

www.bigschicken.com

HAT YAI BELMONT

Whether your standing order at the original North Killings-worth location is the hallowed Hat Yai fried chicken combo or a bowl of the terrifically rich brisket curry, James Beard Award-nominated restaurateur Earl Ninsom’s new inner Southeast Portland shop has you covered. Slurp the shrimp and clam curry with tender young bamboo and spinach, or the crab noodles with chanterelle mushrooms, or, if you don’t believe in messing with a good thing, the infallible Hat Yai Combo.

605 SE BELMONT ST.

PORTLAND

www.hatyaipdx.com

BIRD & RYE 

Uniting whiskey and fried chicken, chef Neil Clooney’s cozy brick-walled downtown Ashland pub—formerly Smithfields Pub & Pies—promises plates of crispy fried chicken (buttermilk-soaked or Nashville Hot), fried chicken wings, fried chicken thigh sandwiches and popcorn chicken with Sriracha ranch, plus a slew of stick-to-your-ribs snacks and sides like pimento cheese hush puppies with charred green onion aioli.

23 S 2ND ST.

ASHLAND

www.facebook.com/birdandrye

SIDE A BREWING

This former firehouse turned brewpub—brainchild of childhood friends Nicholas Fairbanks, Scott McConnell and Travis Hansen—doesn’t disappoint on the pub grub front. Sourcing from Eastern Oregon ranchers and farmers such as 6 Ranch and Jen’s Garden, the internationally influenced menu includes Korean-braised pork and kimchi tacos, chimichurri mayo-slathered burgers and a formidable fried chicken sandwich stacked with pickled fennel, spicy arugula, and chili mayonnaise, on a pillowy potato bun from nearby Kneads Bakery.   

1219 WASHINGTON AVE.

LA GRANDE

www.sideabeer.com

Share
Published by
1859 Magazine
Tags: Chicken

Recent Posts

Back in Blackberries

Delicious and fulfilling fruit of hard work on Duyck Family Farm Written by Sophia McDonaldPhotography…

7 hours ago

Water Wisdom

How the Deschutes River Conservancy aims to bridge the divide among water users Interview by…

1 day ago

Scent Messages

Aromatherapy is increasingly tapped for soothing or invigorating effects Written by Cathy Carroll Whether it's…

2 days ago

Oma’s Hideaway

Written by Jen Stevenson Oma's Hideaway was born of a takeout-focused pop-up pivot designed to…

3 days ago

By the Water’s Edge

Serene outdoor spaces with elegant water features transform two Oregon homes Written by Melissa Dalton…

4 days ago

Airborne Wind Energy Startup Takes Flight

Revolutionizing the kite-string-to-power idea not seen since the days of Ben Franklin Written by Kevin Max…

1 week ago