Charles Pan Fried Chicken (West Harlem)
For those looking for the comforts of homestyle soul food in New York City, look no further than Charles Pan Fried Chicken. Located in West Harlem, this branch is just a stone’s throw from the original location on 145th St. My friend and I found this place in a restaurant tour book in the MoMA gift shop while looking for a place to get lunch (go figure) one cold Saturday afternoon.
Founded by Charles Gabriel, a James Beard nominated chef, Charles Pan Fried Chicken has been a legendary icon of Manhattan’s soul food scene since the 1990’s. The restaurant focuses on high-quality ingredients and cooking methods, ensuring the highest quality for every dish and side that they offer.
While the West Harlem location is quite small on the inside, guests might be able to find a seat on one of the three bar stools by the window. Upon entering, customers are greeted by a massive line of freshly-prepared food, ranging from sides and vegetables, to the beloved fried chicken.
My friend and I chose the pan fried chicken plate, which comes with three pieces of fried chicken and two sides. For our sides, we decided to get baked mac & cheese and collard greens. The chicken carries an incredibly crispy but light crunch that bursts with juices as soon as you bite into it. Up until this point, I’ve never had fried chicken that was so juicy and flavorful even after being fried. It is remarkably well-seasoned and each bite delivers on both flavor and texture.
While I am not usually a fan of collard greens myself, chef Charles’s version blew me away. The greens are cooked until tender, almost melting in your mouth with a creamy and savory flavor profile. The only thing that I would note is that it is a bit salty, so if you are minding your sodium intake, I might suggest another side instead.
The baked mac & cheese was also delicious, stretching with cheesy pulls in each spoonful. In my opinion, the seasoning for this side was much better balanced than the collard greens and I would recommend this for anyone, except those that may have the misfortune of being lactose intolerant (pack those lactase pills y’all).
Lastly, the cornbread is a dense but fluffy (ironic description, I know) block that pairs exceptionally well with the chicken and sides. It is sweet without being overpowering, and the texture is not dry and suffocating either. To wash it all down, I highly recommend one of the restaurant’s house-made drinks.
All in all, I have nothing more to say other than that Charles Pan Fried Chicken rightfully deserves its title and recognition in the NYC culinary scene. If you want a relatively inexpensive meal with large portions in the West Harlem neighborhood, look no further.
