crazy long process for crazy good chicken
Four steps. Six hours. One bird that arrived this morning.
Battered Thin
Lightly coated for the maximum crisp.
Twice fried
Cooked low, then high, for that perfect crunch.
Hand brushed
Signature sauces brushed on by hand to order.
Served Hot
Always fresh, piping hot, and made to order.
Who's mad?!
After years of working in restaurants, founder Sean Cho opened the first Mad For Chicken in 2005 with one goal: to bring great food—and people—together.
In the heart of Queens, New York, MFC began by blending the bold flavors of the surrounding Asian food scene with unmistakably American, unmistakably New York favorites—all while introducing the city to the Korean Fried Chicken that Sean grew up with.
The idea was simple: create a true Melting Pot. A cozy place to crunch, clink glasses, and hang out with friends. Safe to say, Sean succeeded.
So, why “Mad For Chicken”? In Korea, KFC means more than an American chicken chain—it’s shorthand for Korean Fried Chicken. And since New Yorkers are always mad hungry...well, you get the idea. We are MFC.
SINCE 2005
WHY WE EXIST
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OUR SECRETS TO PERFECTION
Crafted with Care, Served with Love
At Mad For Chicken, our process is our pride. From sourcing fresh ingredients to perfecting our signature sauces, every step is taken with precision and passion. Discover how we bring the authentic flavors of Korea to your plate, ensuring every dish is a delightful experience that keeps you coming back for more.
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We believe that the best meals start with the best ingredients. Our team works tirelessly to ensure each element of our dishes is crafted to perfection.
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We pay attention to every detail, from the kitchen workflow to the final presentation, ensuring every meal is a true delight.