Chicken Charlie believes in freshness. Everything is freshly cooked upon order, so you know you’re getting top-quality food made with the best ingredients possible. No pre-cooking means that you’ll have to wait a while before you bite into the only chicken with a soul-satisfying crunch, but it’s worth every minute.

Inspired by similar restaurants in the U.S. and Korea, Chicken Charlie was the first brand of double-fried chicken to make its presence felt in Manila when it opened in 2010. Owned and conceptualized by young entrepreneur Ifore Yu, the restaurant is named after his dad, Charlie. The homegrown business, which started as a small family enterprise in a shop at N.S. Amoranto St in Quezon City, grew by word of mouth. Now, foodies from around the metro recognize Chicken Charlie as a formidable presence in the local dining scene. In 2011, the brand expanded to include branches in Banawe St., Quezon City, Little Baguio, San Juan, and Adriatico,Manila.