Order up: 3 fried chicken sandwiches to try right now

Editor’s note: Our favorite food conversations often start with “Where can I.” Where can I find the best sandwich, a certain dish or celebrate a special occasion, although every meal out can be an occasion.

During one of those conversations we came up with the idea for our newest feature: Order Up. The Taste team will dip into our collective decades of restaurant reporting experience and share three places that answer the often-asked question.

First up: New-school fried chicken sandwiches.

There’s a new era of incredible chicken sandwiches being served up in the Twin Cities, and the inspiration is a little Southern food classic served with big flavors, courtesy of up-and-coming chefs. Dipped, dredged and fried, these three sandwiches each get their flavor cues by way of Asia, and we’re a better eating town for it.

The Spicy Fried Chicken Sandwich is a tasty little firecracker on a bun. Saturday Dumpling Co. is always dabbling in new dishes, and the spicy chicken sandwich is a fun entry to the party. Thick thighs are deep fried and coated in chili dust for a powdery powerhouse of fiery flavor. Topped with house-made pickles and a gingery slaw, it’s a big bite of crunch and succulence.

$14; 519 Central Av. NE., Mpls., saturdaydumpling.com

This battered-and-fried beauty borrows its flavor profile from the restaurant’s classic khao mun gai, hence the name KMG Sandwich. Seasoned with a saucy mix of fermented soybean, white pepper, garlic, ginger and Japanese mayo (those familiar with Hainanese chicken will recognize it), the result is a leveled-up version of a classic order. This one is served with chips or fries for a full meal.

$23; 2465 W. 7th St., St. Paul, soullao.com

It’s the sandwich that drew chef/owner Eric Pham into our collective consciousness, and now the Spicy Chicken Sando is on the menu full time at his newly opened restaurant in St. Paul. “I spent a lot of work on this crunch,” Pham said of developing the signature dish. It’s brined in buttermilk, then dredged in corn and potato starches (which, he noted, is a classic Asian technique) for that best first bite. It gets a double-condiment dressing of chili crisp and herb aioli on a perfect brioche bun.

$17; 693 Raymond Av., St. Paul, khueskitchen.com

Order Up is an occasional feature from the Taste team that answers frequently asked questions, from where to find certain dishes to the latest restaurant trends. Have a question? Send to taste@startribune.com.