2-3 Charlotte Way, Dublin 2
The food: Fried chicken
Mad Egg 3.jpg

Fried chicken, done right. The guys behind Mad Egg are Conor Sheridan and Stephen O’Reilly, and they currently have two branches on either side of the Liffey with more on the cards. They use Irish, free-range chicken that’s tea brined for 48 hours, dredged in spiked buttmilk then covered in their special seasoned coating before being fried to juicy perfection. Good beer selection too. You might need a nap afterwards.

CRITIC REVIEWS

Leslie Williams, Irish Examiner

03 Nov 2018

"My ‘Hot Chick’ burger was decently spicy and the soft bun allowed easy access to the crunchy chicken — the fried crust was dense and crispy and the chicken juicy and tender and honestly some of the best fried chicken I’ve tasted." Food 8/10. Value 9/10.

Tom Doorley, Irish Daily Mail

28 Sep 2018

"This is simple food but it’s so hard to get it right. It could have been utter rubbish but this is where the care and the attention to detail comes in. You can sense it, and taste it."

Katy McGuinness, Irish Independent

22 Jun 2018

"I very much like what Mad Egg is about. At a time when the future of middle- market restaurants is under threat, it's down to places in the fast casual sector such as Mad Egg to up the ante in terms of sourcing and provenance." Food 8/10. Value 9/10.

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Mad Egg

2-3 Charlotte Way, Dublin 2

Ph: +353 1 5585221

Open: Mon - Wed 12:00 - 21:30. Thu - Fri 12:00 - 22:30. Sat 13:00 - 22:30. Sun 13:00 - 21:00.

www.madegg.ie