Juicy Lucy

the verdict

The team that brought us the likes of Sugarcane Restaurant in Surry Hills and Elizabeth Street takeout staple, Juicy Lucy are at it again. Now, bigger and better than ever before, Griff Pamment has opened his second joint Juicy Lucy offering, this time, on Reservoir Street. 

These slow roasted chooks have filled Sydney’s epic appetite for fried chicken. No longer is fried chicken a guilty pleasure, one that we greedily munch down before we think about our daily calorie intake (or our waistlines). By using tapioca batter, Juice Lucy serves up a lighter, more fragrant and yes, less guilt-invoking southern charm chicken. 

These birds are marinated in a brine of cloves, cassia bark, coriander seeds and Sichuan pepper, creating tasty masterpieces such as the double-cheese stuffed fried chicken with Indonesian-style sambal, lettuce and pickles. Yum.

Under the neon lights of Asian-pop-art graffiti, the décor harnesses more of an eat-in culture than its Elizabeth Street counterpart. Bar-focused, Juicy Lucy even boasts a casual wine list with some big pulls. Why not wash down the dandan Miso-chicken Bolognese of fresh cucumber and pickled ginger with a Lychee Frozé Slushie? We’re convinced.

If you’re looking for awesome, tasty food that reminds you of that one time in Thailand when the only stress of the day was what to have for dinner, Juicy Lucy’s got your back. There’s nothing guilty about our fried chicken obsession now.  

Image credit: Juicy Lucy