Joining the likes of Thirsty Bird, Butter and Belles Hot Chicken, Juicy Lucy enters Sydney’s fried chicken fray with a point of difference.
Taking the traditional Aussie chook shop model, it revamps it with an eye to our modern day multi-cult, using a series of South East Asian twists.
So expect to find Aunty Lucy’s Stuffed Seasoned Chicken ($18/whole) stuffed with fragrant garlic rice. The plump free-range bird is roasted overnight with Sichuan pepper, cloves, coriander seeds and cassia, and can be served up as a generously proportioned Quarter Chook Combo ($12) with crinkle-cut fries and your preferred selection from a fairly standard range of soft drinks. They’ll also tart it up with gentle, glistening gravy (but only if you give the word).
After creating a pile of easy-to-reach serviettes, bite into a Lil’ Kim Burger ($12). Taking Korean inspiration, this crispy fried chicken burger, is going to rain thick Korean barbeque sauce and crunchy kimchi down your arms, but trust me when I say: it’s worth it.
It eclipses the Bruce Lee ($12), rolling their more sensible seasoned chook with Sichuan salt and pepper dusted crinkle-cut fries, and gravy into an easier to handle wrap. You can Double Up ($3) on the chook in either option, but keep in mind they’re pretty generous to begin with.
Owners Milan Strbac and Griff Pamment (the same crew from neighbouring Thai-inspired Sugarcane) have even taken on the fast food giants’ preferred (primary) colour scheme; and plonked their hard-to-miss chook shop right in the guts of Elizabeth Street. Chequered floors and Mike Watt counter art keep the small store firmly on the side of cool rather than garish, so consider slotting it in as a post-drinking burger fix on the way back to Central Station.
232A Elizabeth Street, Surry Hills
Ph: (02) 8540 8726