Subtitles section Play video Print subtitles - Oh look who it is. Andrew! Andrew! - How did you find me? - It is the day. The day we've all been waiting for. Fried chicken. - Fried chicken. - Fried chicken. - Let's eat that fried chicken. - Alrighty. - Alrighty. - Today, okay. We are in New York City, baby. Today on worth it, we are going to be trying three fried chicken spots at three drastically different price points to find out which fried chicken is the most worth it at its price. - Let's go. - We gotta talk about it. - My name is Kenneth Woods. I'm president and CEO of Sylvia's. I'm a son of Sylvia, as a matter of fact. - It's an iconic place, this restaurant. - Yeah, back in the 60's, everyone was leaving the South and coming to the city. Sylvia's is home away from home. Everyone felt comfortable. The stars, the politicians, the mom and pop. A few weeks ago we had three birthdays. Ladies that was all over 90 years old, and three different parties. - The great equalizer. - We do it traditional Southern style. Just like how my grandma used to make her chicken. - Is that where the recipe comes from, is a family recipe? - Yeah. We use a three and a half pound chicken, trim it good, then season it evenly, don't just season it and throw it in the fryer. Massage it like when you clean a baby with the baby oil on them. That's how you do the chicken. - You create a baby with love and you create a fried chicken with love. - That's right, you treat the fried chicken with love. Let it marinate, then drench it in all-purpose flour. Pat it to knock off the excess, fry it for 12 minutes and enjoy what you're doing. - Yeah. - It's amazing to be the oldest, the authentic, the original, all of those little phrases, you know, mean something. - Alright, well I think its time to try the fried chicken. - Fried freaking chicken. - One of the best meats with one of the best preparations. Welcome to flavor town. Oh man. Oh, there's like a extra crunchy little bit right here. - The skin is a perfect shell. - It's like a suit of armor for a chicken knight. - You ready? - I am ready. - Oh my gosh, it's so juicy on the back. - I'm ready. - To fried chicken. Mmmm. - That's (bleep) good. - Oh I'm lost. Oh wait no, I'm in fried chicken heaven. That is like music to my ears. It's so juicy inside. It's just melting like butter. - It's a food that takes a bath when it gets cooked, it has to be good. I'm shocked at how simple the preparation, actually, is to get this product. - That's when you know you've mastered a craft, when you can make it look easy. - It really is seasoned down to the bone. Maybe the saddest sound at a fried chicken dinner. (bone clinking on plate) That was less dramatic than I thought it would be. - Dramatic or drumatic? - Did you just make a pun? - Dra-matic or dru-matic? - I think Steven just made a really good pun. - Yeah that was on purpose. Let's try some of the collard greens. - That is the perfect thing to eat alongside of this. Pretty (bleep) good right? - Just walked out of Sylvia's, which is right there. We're going to Red Rooster, which is over there. But, we need to walk off some off this fried chicken. So, wanna talk a lap around the block? What did you think about Sylvia's? - Crispy, simple, juicy. Can't ask for more than that. - So now we're going to... - Wait, wait, wait, do you hear that? That's the sound of: fried chicken fact. According to the National Chicken Council, the average American eats over 90 pounds of chicken each year. - I guess that makes sense. It's gross when you think about it. Just picturing a 90 pound chicken that looks like a rottweiler. - Ew. - I guess that's like probably what a small dinosaur would look like. - Your tummy feeling okay? - It's ready for more, it's always ready for more. - Alrighty. - Did you just try to hold my hand? - What, no. You're standing very close to me. Okay. - Fried chicken. - Welcome everybody. My name is Chef Marcus Samuelsson. Right now, you're at Red Rooster. When I thought about Red Rooster, it was about, "How do I tackle fried chicken?" Being neighbor with the most iconic restaurant in Harlem of all time, Sylvia's, we can talk a lot about what we have it common. What does it mean to be a restaurant in a community like Harlem? For me, it's all about hiring. We have about 180 employees, 70% from Harlem and so I could never have dreamt that the community would take so much ownership of the restaurant. It's a push and pull. When we make a mistake, they'll let us know, when we improve something, they'll let us know. - What is the name of the dish we're having today? - Fried Yard Bird. Yard Bird to me was just like birds running around in the back, you know, when you didn't have food, you could go out into the yard and just cut a chicken. And it's something that both from my Ethiopian and my Swedish heritage. I want a seasoned oil, so I'm flavoring it with a little bit of rosemary, and garlic. We have our bird. A little bit of pickling brine, sugar, salt, little bit of buttermilk. Best thing is that the bird can be there overnight. And then in our flour mix, we have a shake, but it's the one ingredient that I will let you know that's in that mix. - And what is that? - That is a spice blend from Ethiopia. Large chilies, not super spiced ginger, garlic, it has this beautiful taste of Ethiopia. You want the right amount of flour, so you get that crunchiness. I landed on twice fried chicken. The first fry is really all about cooking it through. Then you lift it out, let it rest. Then you just dip it again and fry it to get really nice and crunchy. I have a little bit of oil from that flavored oil that we cooked in, little bit of honey, and our Rooster sauce. All of that stuff that I've used, comes back in. It's really a reflection of poor man's cooking. If you ever think about the food of the South, everyone that was working class ate pretty much the same. Out of that came certain flavor points. As the migration moved the population up, the food stayed. Obviously, it tastes different in New York or Detroit than it does in Virginia or Kentucky. The methods stay just as much as jazz came up, and today we have hip hop because of it. The DNA is really the foods of the migration. - So we got the Yard Bird. - We also got some bourbon on the rocks, because it's a hot day in Harlem. - Oh I'm ready now. Strangely, very sweet. - Yeah, he said there's a hot honey in that. Hot honey is what they called me in high school. - Tell me who called you that. - No one. - Dibs on that one. - Sure, go for it. Because this one's clearly better. - Oooh. - Smells so good. Oh my god. - I got it on my nose. Chicken cheers. - That is some juicy chicken, holy (bleep). - That is a sophisticated flavor. - It's that nice, deep, roasted, slightly bitter nutty flavor that he was talking about. - Andrew with the adjectives. - Adjective Andrew. - Ooh. - I can't believe how juicy this meat is. And the skin is... - Perfection. - Oh, (bleep). - I just got some skin in my Bourbon. - The skin is crispy and it melts in your mouth. That's like making love and I don't have any experience in that department. - Really? - I don't, but if I'm gonna be honest here, that's what I imagine it's like. The chicken and I have become one. - You know what, I'm not gonna spoil anything for you. I got it all over my face, I know. - [Cameraman] You look like the Joker. It's so good. - It's crazy. - Can I jump in? - Please. - I really thought I was gonna get to eat that, but it's okay. - Should we go to the cornbread next to soak this up? - It's grimy, man. - Grimy in a good way? - (Chef Marcus) Yeah, word to the bird. And like that, he's gone. The structural integrity of this skin with the coating is unreal. It's like soft and supple, but strong and mysterious. - Adjective Andrew, back at it again. - Adjective Andrew. Sweet potato yams. The yams are like dessert mashed potatoes. So there's one piece of chicken left. Can I have it? - Can we order some more? - I asked Marcus if he had any suggestions for dessert. - It's so hot. - Turns out, Make My Cake, makes some great cake. Thank you. That may have been... - It was the best fried chicken I've ever had. I said it first. - I couldn't have said it better... - We went to the quintessential Harlem fried chicken spot. - Now we're going to: fried chicken fact town. - Oh, I forgot about that. - How much chicken do you think the United States consumes every year? - A trillion chickens. - A trillion chickens? - I'll recalculate a little bit. - Alright, recalibrate. - Two billion chickens. - Not bad, eight billion chickens. - Eight billion?