Hey, welcome to the channel. We are Sorted, a group of
friends in London looking for amazing things in
food that make you go, wow, in amongst [YELLING] --constantly ribbing each other. [YELLING] Now, two of us are chefs,
and you wouldn't believe the stuff we have put up with. For everything we do, it
starts with ideas from you. [MUSIC - JADED, "PANCAKE"] (SINGING) --pancake chick
but let's take the cake. I'm gooey in the middle. Baby, let me bake. [MUSIC PLAYING] Hey, everyone. I'm Barry. This is Jamie. And this is Milo. [CHUCKLING] Now, you know
the drill-- three guys, three budgets, London's
best fried chicken, and a lot of arguing. [MUSIC PLAYING] Oooop, here he comes. It is. It is. Can't argue-- that
is fried chicken. [MUSIC PLAYING] I need chicken in
my face right now. I can't believe I get to
eat fried chicken all day. [MUSIC PLAYING] First up, I brought
the boys to Bird. It's the first
fried chicken place I ever came to that was
bespoke fried chicken in London a few years back. I've been back since. And I'm coming again. It's a strong choice. I've heard of this place. It looks very American,
which is obviously a good thing when you're
looking for fried chicken. For me, fried chicken
has to be crispy. It has to kind of have
something in the batter-- like, some kind of spice like
Cajun or something like that. I really love it with
a hot sweet element, so if there's hot sauce on
the table or maple syrup or something like that, that
is my absolute favorite. I'm looking forward to my
fried chicken quite a lot. So I'm doing classic Large
Skillet and a couple house sauces. Large-- yes. Two drums, two
thighs, four wings. That works. Doesn't it? It doesn't come up
one chicken, does it? Two drums, two thighs-- Yeah. --four wings. Oh. It means they've
stolen two wings. They've stolen two wings. How did it take me that long. I'm so embarrassed. [MUSIC PLAYING] Oh, my god. Sweet. There's a reason
it's my favorite. [MUSIC PLAYING] And you're eating it at the
moment without the sauce, but then get involved
in the Buffalo sauce-- Hot sauce and butter-- and ranch. It might be the juiciest fried
chicken I've ever tasted. [MUSIC PLAYING] Look how juicy that is. Ah. I won with the thigh
because that is my bone. Either that, or I ate the bone. I don't know. I had no idea your
bone was that small. Right. Cool. Good. Usually, the best bit
of the fried chicken-- it shouldn't be, but
it is-- the coating. I just go around that
and eat that first, and then I go to the meat. On this, I can't help myself. I think partly it's because
it's a big piece of chicken cooked on the bone,
so it stays succulent. And everything is
cooked to order. There's no hot-holding
it in the hope that somebody's going
to come in and order it. Everything's cooked fresh. But you can't come here and
not order chicken waffles. The first place in London
to do chicken waffles, so I've treated you
boys to that too. Ben, every time we
do a review, he has to get two dishes
because he wants to show off what the restaurant
can achieve. Not just one dish. So you don't get a double
chin without double ordering. [LAUGHTER] [MUSIC PLAYING] Now it's time for my place. This way. [MUSIC PLAYING] The bus was not my choice. You're such a snob. [CHUCKLING] [MUSIC PLAYING] Now picture this, you're
coming to the West End. You're going to watch something
amazing at the theater. A lovely bit of culture. But what you need after
that is a bit of filth. You need some deep-fried,
gorgeous chicken and some amazing cocktails. This is Chick 'N' Sours. And it's unbelievable. OK, forget the chick
for now-- the sours. Are you keen for cocktails? Obviously. Of course. Do you want individual ones,
or do you want a fish bowl? You know what I'm like. Sit on the fence,
can't make a decision. How about we get three
different cocktails, and then we'll just
slurp each other's. Sure. The trouble is you're
just drinking the same. Or three different fish bowls. What? I've been let out of the
kitchen, and I want a day out. [MUSIC PLAYING] Now, the owner's just been over
and said he's going to treat us very well.
He's going to bring over some amazing sides and
the star of the show. [MUSIC PLAYING] I know... it's going
to blow their minds. What is Barry talking about? He seems very excited. And he thinks we're going to be
completely blown away by this. And I'm expecting fried chicken. Please, please be a
whole fried chicken. Please be a whole fried chicken. It's not going to be
a whole fried chicken. I have no idea what to expect. You ordered it. Here he comes. ... It is. It is. A whole fried chicken. In a kung pao style-- I told you. That's a fried chicken. [MUSIC PLAYING] So that's a whole fried
chicken with kung pao glaze, spring onions, pickled
chilies, peanuts. [MUSIC PLAYING] Some people right now
might feel sorry for us for having to eat so much
fried chicken in a day. But fear not. I think we'll manage. Thanks, Ben. [LAUGHTER] [MUSIC PLAYING] The chicken is absolutely
melt in your mouth. It's falling off the bone. It's so good. And it's a whole chicken. I like chicken. I love roast chicken. I like fried chicken. I also love sweet
and sour chicken. This is everything put into one. And I think it was the
best chicken I've ever had. [LAUGHTER] It's just so juicy,
so crispy, so sweet. But is isn't a great fried chicken? It is exceptional. [MUSIC PLAYING] This is just elevated so much. It's like a proper treat. And that's what
it should be like. Well, I just presumed,
it was a novelty thing. I think if we're being honest
with ourselves-- or myself-- none of us really expected
it to be that good. You had succulent,
juicy chicken-- crispy outsides--
sweet and spicy glaze-- beautiful nuts-- freshness
from the spring onions-- that was unreal. On the back of
those two choices, I don't want to be in
charge of number three. Number three's
going to be great. What are you talking about? That was also unbelievable. And I'm going to
try to top them. [MUSIC PLAYING] Onto my place? Nah, I'm going home. I'm done. We are at On the Bab,
which is incredible Korean fried chicken. It's sweet, and hot, and
spicy, and all the things I love in fried chicken. [MUSIC PLAYING] I have been here a lot because
the food is absolutely amazing. And they do the
best fried chicken. High praise-- grumpy Currie
here actually likes something. I'm taking that. Can we not make that a thing? It's OK. Because that's been a thing now. And I don't like
that being a thing. Can we get two small
Yangnyum chickens. And could we get a pitcher
of the beer. I've also been here before,
and I love the big beer. Quite big, isn't it? I think we might actually have
more beer than we have chicken. [MUSIC PLAYING] I've said it before. I'm not so much of a fan of
fried chicken off the bone. This is, however, it more than
makes up for it... double crispy coaty crummy
thing on the outside. Nice. Sounds like sitting
on the fence. [MUSIC PLAYING] This is a big old
bit of chicken. Are you going in all at once? Well, I've got to do it all
in one because I can't eat off chopsticks. I can't half a thing
that's on a chopstick. Whoa. Oh. Whoa, that was all in one. In one? As fried chicken go, it's so
different to the other two because this has got
a crunch and a chew, and then, well the
glaze is sticky and delicious, plus a crunch of peanut. But it's a very different
sort of texture. What it is, like all the
others, is super moreish and you want another bit. I feel comforted. And I feel like I'm
in Korea now. I feel so authentic and real. That's incredible. I reckon this is the
kind of thing that sits in between five
other dishes that are fresh, and spicy, and
sweet, and it all just works well together. It's like part of something
more than just fried chicken. These are like adult,
incredible chicken nuggets. Chicken nuggets are a bit meh. But these-- [OI] It's true. But these are amazing. And I know I said earlier,
Less keen about chicken off the bone. But it is all dark
meat, like thigh or leg, and that makes it amazing. [MUSIC PLAYING] All right. Three lots of fried chicken. Let's talk money. So we've literally
just eaten mine. We're going to go per portion. What do you think that cost? 6 quid per one of those. Yeah, about that-- 6.50, maybe? Close. But it's cheaper. It's 5 pounds fifty. Yeah, I think
that's a fair price. And you would never come
here and have one portion of their fried chicken. You'd get it with some
of the other sides, and collectively, it's an
absolute delicious feast. It's also worth mentioning that
you can get a 28-piece bowl. I'll do that one. I'll take that one. Yes. So at my place at Bird--
the Large Skillet, which has got more pieces of
chicken on the bone than exist on a chicken. I might have had that, too. 12 pounds. [CHA-CHING] Yeah, 12 quid is more
I'd pay for a meal. That's a good meal. 12 quid, you get more than
enough chicken for one person. Every single piece there
is absolutely unbelievable. It was well worth
12 quid, right? I would definitely want
something else with it. Oh, yeah, definitely. Wouldn't we? Good point.
It needs some freshness. Either some kind of freshness
or just fries, you know. [LAUGHTER] So my Chick 'N' Sours-- whole deep-fried chicken--
with all the flavors-- was 30 quid. And they give you
two sides as well. You know what,
before I tasted it, I might think that's
quite expensive. But having tasted it, I might
even pay more than that. I don't know. it was so good. That's only 15 pound a head. And I think it's a bargain. On the Bab-- right
here at mine-- it's part of the meal. It's like it's an
element of a full meal. Bird-- you go there
for fried chicken. And you might have a side. But the fried
chicken is the star. And then at Chick 'N' Sours,
again, you've got like, the chicken is
the star, but it's more like On the Bab
in terms of just order little bits around the side. So in terms of a meal,
they all work so well. I think we've had some
of the best fried chicken in the world in London. Agreed. I think out of the last seven or
eight London's Best we've done, I think that Chick 'N' Sours
and that whole roast chicken is in the top three
of all the meals we've had in all eight episodes. [MUSIC PLAYING] [BEEPING] [INTERPOSING VOICES] Now, it's fair to say
that in our opinion, all three of those places do the
best fried chicken in London. But the big question is, which
one are you going to go to? No. The big question is
did you like Milo? And if you want to see more
of Milo, like this video. Remember, we're here every
Wednesday-- every Sunday-- 4:00 PM. See you later. Milo, come here! As we mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. [MUSIC PLAYING] Oh, I can't wait. I can't wait for
the sexies this time. Don't-- don't make me.
