Three decades ago, Chef Charles Gabriel first set up a table on a Harlem sidewalk to sell his made-with-love fried chicken. He eventually transitioned to a food truck and then a Harlem storefront before the pandemic temporarily put his dreams on hold. Now he and his fried chicken are back.
When we asked what was so special about the chicken, Chef Charles told us it's his secret seasoning, which he leaves on the chicken for several hours before cooking it.
Gabriel grew up in the South and learned his family's treasured chicken recipe from his beloved late mother. Up until now, Gabriel did all the cooking, ingredient shopping, and sales on his own but he finally has a new business partner to help hire employees, expand the business, and advertise. For customers already salivating just by reading this article, you can't beat the prices for the amount of food that will come on your plate.
"You get a full meal — our prices are pretty reasonable," Charles Pan-Fried Chicken CEO Quie Slobert said. "$15.95 will get you three pieces of chicken, two sides, cornbread." For those health-conscious chicken lovers, Gabriel swears his birds are healthier than traditional fried chicken. There's no deep fryer at his restaurant. Instead, every piece of chicken is made with love in a cast-iron skillet, with Gabriel watching over. And at 74, he has no plans of slowing down.The plan is to open three other locations in Manhattan this year, with one set to open in March at West 145th and Edgecombe Avenue. Charles Pan-Fried Chicken | 146 W. 72nd St., New York, N.Y.
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