Before he became the foodie, content creator, host, actor, and hybrid athlete he is known as today, Gabby Salvador’s love for food all started with eating with his family, or the lack thereof.
Growing up, eating together as a family was closer to a rare occasion than an everyday ritual. With everyone preoccupied with their own little worlds—his father starting his own law firm, his mother taking charge of all the household tasks, and Gabby and his siblings being students—it became inherently difficult to find common time that worked for everyone.
Traveling abroad became their dedicated family time. He reminisced on their summer trips, where they got to try New York Cafe in Budapest, The Gerstner K. u. K. Hofzuckerbäcker cafe-restaurant in Vienna, and Vogue Cafe in Sydney together as a family. “All in all, my love for food was cultivated by my family’s practice of centering family time around trying out new food spots abroad.”
From Personal Archive to Food Content
What started off as a “digital memory book” for future family outing recommendations transformed into something bigger than he could have ever imagined. “I never planned to have a formal food series because I didn’t think people would even take my food recommendations and commentary seriously,” Gabby shared.
It took some time to figure out what kind of style he wanted to take for his food content. Not only did he want to be satisfied with it, but he wanted to be receptive to what his fans thought. “People were telling me that I needed to make my commentary simpler, more straightforward, and more personal. And so, I adjusted.”
For Gabby, it wasn’t about if his food content would work. He was more than determined to make it work. “[When] I started investing actual money into my food series by consulting with graphic artists for my series logo and eating at Michelin restaurants for content, I told myself that I’m not allowed to quit.”
But make no mistake, Gabby wasn’t too concerned about featuring exclusively fine-dining restaurants. Those simply weren’t the only places he enjoyed eating at. “I try to post every single food experience that I have, regardless of where it is. I think that helps humanize my content to my audience.”
What Makes A Good Fried Chicken?
Good fried chicken is no laughing matter, not to Gabby Salvador at least.
Prompted by looking for sources of protein for basketball training on a limited budget during college, fried chicken had become Gabby’s favorite food. It was then that he discovered how nuances in seasonings and distinct cooking methods made that much of a difference, making every fried chicken unique in its own way.
“[Because] I have eaten so much chicken in my life, both locally and abroad… by now, I am able to quickly detect small nuances in flavor, batter, and marination.”
When it comes to what makes a good fried chicken, Gabby has 5 qualities he always looks out for: meat-to-skin ratio, juiciness, marination, crispiness, and seasoning on the skin or coating.
“[Good] fried chicken should have a decent amount of actual meat. The chicken should not be composed of just crispy skin. It should not be dry, it should be well-seasoned inside, it should have a solid crunch, and it should be reasonably seasoned outside. It should not be bland, but it also should not be overly rich or nakaka-umay.”
“A lot of fried chicken places forget to marinate their chicken before coating it in breadcrumbs and frying it, and it ultimately makes the actual meat of the chicken bland and flavorless. This is my hot take, but a really well-seasoned coating does not make up for a lack of marination.”
Gabby Salvador’s Top 5 Favorite Fried Chicken Restaurants
In no particular order, here are the 5 restaurants whose fried chicken Gabby Salvador personally vouches for.
1. Pancake House – Fried Chicken with Gravy
“[It] is one of my favorites because it has always been one of the most reliable comfort fried chicken meals for me. It works because the coating is well-seasoned, the meat is usually juicy, and the gravy completes the experience without overpowering the chicken. It feels nostalgic and consistent—one of those fried chicken meals I can keep coming back to.”
2. Andok’s – Dokito
“[Andok’s] is on my list because it gives a very straightforward but satisfying fried chicken experience. [It] feels big, meaty, crispy, and filling without trying to be too complicated. It is the kind of fried chicken that works because it understands what people want from an everyday fried chicken meal: generous size, crispy breading, and a flavor profile that is simple but dependable.”
3. Tetsuo – Japanese Fried Chicken
“Tetsuo’s Japanese Fried Chicken is one of my favorites because it shows how much preparation matters. [It] stands out because the flavor does not rely on the coating alone. The chicken itself already has flavor because of the marinade or brine. [It] fits my personal fried chicken criteria so well, especially since I really value marination and seasoning that goes beyond just the outer crust.”
4. Gochugang Korean Eatery – Boneless Fried Chicken
“[I] especially [like] the Sweet Soy Garlic flavor!
I like fried chicken that has a bold flavor but still keeps every bite easy and consistent. Since it is boneless Korean fried chicken, what works for me is that every piece gives a good mix of crunch, sauce, and seasoning without the inconsistency that sometimes comes with bone-in pieces. I also like that it leans into the strength of Korean-style fried chicken, where the sauce is not just there for sweetness or spice, but also adds another layer of flavor to the crunch.”
5. Sunday’s – Fried Chicken with Waffles
“[This] is probably the most playful fried chicken dish among my top five. What makes it work is the texture because the cereal coating gives it a different kind of crispiness, while the chicken and waffles combination balances savory, sweet, crunchy, and comforting flavors. It stands out to me because it does not taste like a gimmick; the cereal coating actually adds something to the bite and makes the dish more memorable.”
Frequently Asked Questions
Gabby Salvador is a content creator, host, actor, hybrid athlete, and self-proclaimed foodie.
Growing up, everyone in Gabby’s family, including himself, were so busy that they rarely ate together as a family.
It was their summer trips abroad that became their dedicated family times, eating and otherwise.
Gabby has 5 main qualities he always looks out for in good-quality fried chicken: meat-to-skin ratio, juiciness, marination, crispiness, and seasoning on the skin or coating.
Gabby Salvador’s food series began as a digital memory book of food spots for future family outings. After viewers asked for simpler, more straightforward, and more personal commentary, he adjusted his style and later invested in a series logo and Michelin restaurant visits.
In terms of foreign picks, Gabby vouches foor Tetsuo’s Japanese Fried Chicken and Gochugang Korean Eatery’s Soy Garlic flavored Boneless Fried Chicken.
The most playful fried chicken dish Gabby likes is Sunday’s Fried Chicken with Waffles.
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