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In the first installment of Gourmet To-Go, a new series on restaurants reinventing themselves during the coronavirus pandemic, we visit Sir Chicken (401 North Milwaukee), where the crew from Perilla is slinging crispy double-fried bird. 

Chicago's 20 Essential Pieces of Fried Chicken | The team at Perilla has turned the restaurant’s patio into a fried chicken pop-up. Dubbed “Sir Chicken,” the spin-off offers hot pieces of white and dark meat, which are broken down in-house, cured, and fried twice for extra crispiness. The bird’s x factor is its sweet and spicy coating, made from a blend of chili flakes and cayenne pepper. Diners can enjoy their food outside or utilize the pick-up window for to-go orders.

Where to find the best fried chicken in Chicago | Right now, the patio at Perilla in River West has been transformed into a bonafide chicken shop serving crispy dark and white meat on white bread with cooling coleslaw. The birds are broken down in-house and cured before they're dredged and fried to golden, craggy perfection. But it's the spice blend that really sets this recipe apart: a satisfying mix of hot and sweet that's finished off with sesame seeds, toasted seaweed and dehydrated scallions.