The chicken shop market is a crowded coop.  Gone are the days that fried chicken was reserved as fuel for gangs of teenage boys or a second dinner for drunks stumbling home. Just like the burger before it, and the chip before that, fried chicken has shed it’s ‘fast food’ reputation and been given a makeover. First came the dirty (Monkey Fingers at CHICKENLiquor and the like); American-style chicken burgers and wings, clogging you up with thick, sticky stuff, served in paper wrap on a big metal tray (or dogs bowl, or whatever looks the most filthy). As tasty as this face-plant inducing, cheese-drenched, bacon-suffocated cuisine is, this type of eating is not sustainable. I mean, it’s not the right type of food to set you up for for a quiet night, let alone a night of dancing (plus, you don’t want to add to that morning-after guilt with the regret that you scoffed all that greasy poultry). Now there’s a surge of ‘high quality’ chicken shops that achieve perfect balance – that amazing fried …