Chicken Charlie now in Oro

THERE'S a new fried chicken place in Cagayan de Oro!

Chicken Charlie is ready to give Cagayan de Oro fried chicken aficionados a different chicken experience with its signature cuisine crispy soy garlic chicken.

Cassandra Sy, a native of Cagayan de Oro, owns and manages the branch here franchised from the Chicken Charlie Corporation, a family-run business venture that first introduced double-fried chicken to the Philippine market.

The first Chicken Charlie branch first served customers in April 2010 from its eight-seater space on Retiro Street in Quezon City. Since then this pioneering store has been moved to Banawe Street. From there, the franchise took off, and today there are sixteen Chicken Charlie branches all over the Philippines, including Ms. Sy's. Located at Grand Prix, Geleng Arcade, J.R. Borja Extension, it is the second branch in Davao City.

The store is open every Sunday to Thursday at 11 a.m. to 9 p.m.; and Friday to Saturday at 11 a.m. to 10 p.m. They also offer free delivery with a minimum order of P300. Just call 880-7266 or text 0917-716-5371.

Since its debut in Cagayan de Oro, the Chicken Charlie restaurant has been attracting a lot of attention. Most travellers and local business executives drop by the store for a snack or a quick meal, and to experience the delectable taste of its original chicken recipe over and over.

Sy, a legal management graduate of Ateneo de Manila University, was into the business soon after she graduated in 2011. A friend brought her to Chicken Charlie's Banawe branch where she first tasted the succulent, double-fried chicken coated in soy-garlic sauce.

"I fell in love with their chicken straight away. I asked if they were open for franchise and that's where it began," Sy told Sun.Star Cagayan de Oro.

"Amazingly, even until now, I still really love the Chicken Charlie chicken. I can't get enough of it even if I already own a franchise," Sy admits.

Chicken Charlie has its own special cooking technique. Surprisingly, the franchise's double-frying style, which was popularized in the United States and Korea, uses less oil rather than more to create an ultra crispy piece chicken. Each piece is cooked through and through, but is never dry or dripping with grease. [B1]

The secret is in the quality and kind of oil that the restaurant uses. Chicken Charlie only uses 100 percent natural oil, with a small amount of a special secret ingredient to add flavour to the oil. The franchise also uses only commercially farmed chicken locally produced for its [B2] choice cuts.

Chicken Charlie also offers a selection of tasty sides. They're most proud of their ever-popular and "oh-so-satisfying" potato wedges. The thick, crunchy European potato slices, are enough to satisfy any carb craving. They also have classic fries, strips of golden-brown, crispy, and fluffy potato goodness.

But the most sought-after side dish is the fried Cheese stick Dynamite, a fun little lumpia-shaped side made of chili pepper tucked in a bed of creamy cheese and bundled up in a wonton wrapper.

[B1]Let us never mention that we use schmaltz again. Animal fat has a very bad reputation.

[B2]Leghorns make up the bulk of commercially farmed chicken. Not a local breed.