{"id":418384,"date":"2022-03-19T01:20:01","date_gmt":"2022-03-18T22:20:01","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/the-5-best-new-fried-chicken-spots-in-nyc\/"},"modified":"2022-03-19T01:20:01","modified_gmt":"2022-03-18T22:20:01","slug":"the-5-best-new-fried-chicken-spots-in-nyc","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/","title":{"rendered":"#The 5 best new fried chicken spots in NYC"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a34be082bffb\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a34be082bffb\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#%E2%80%9CThe_5_best_new_fried_chicken_spots_in_NYC%E2%80%9D\" >&#8220;The 5 best new fried chicken spots in NYC&#8221;<\/a><ul class='ez-toc-list-level-2' ><li class='ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#A_spicy_Indian_spin\" >A spicy Indian spin<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#Comeback_of_a_Southern_classic\" >Comeback of a Southern classic<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#Cluck_it_up_over_cocktails\" >Cluck it up over cocktails<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#A_fancier_fry_in_Brooklyn\" >A fancier fry in Brooklyn<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/buradabiliyorum.com\/en\/the-5-best-new-fried-chicken-spots-in-nyc\/#An_addictive_Korean_update\" >An addictive Korean update<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h1><span class=\"ez-toc-section\" id=\"%E2%80%9CThe_5_best_new_fried_chicken_spots_in_NYC%E2%80%9D\"><\/span>&#8220;The 5 best new fried chicken spots in NYC&#8221;<span class=\"ez-toc-section-end\"><\/span><\/h1>\n<div>\n<aside class=\"single__inline-module alignleft\">\n<\/aside>\n<p>The bird is the word \u2014 especially if it\u2019s hot and crispy.<\/p>\n<p>Call it a longing for comfort food in the wake of the pandemic or a back-to-basics <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>roach to eating. Whatever the reason, fried chicken is having a moment. And, no, we don\u2019t mean the bland and uninspired fast-food kind from our youth.\u00a0<\/p>\n<p>These days, there are plenty of interesting and varied takes on the plucky dish \u2014 from Southern to Indian to Korean. All are relatively inexpensive, tasty and sure to please a crowd.<\/p>\n<p>Read on for the best fried chicken spots and standout battered-bird dishes popping up all over NYC.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"A_spicy_Indian_spin\"><\/span>A spicy Indian spin<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"1024\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Fried-Chicken.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"Rowdy Rooster chicken\" class=\"wp-image-21578523\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Fried-Chicken.jpg?quality=90&amp;strip=all&amp;w=1536 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Fried-Chicken.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Fried-Chicken.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Rowdy Rooster opened in February and offers three different spice levels for its chicken.<\/figcaption><figcaption><span class=\"credit\">Paul McDounough<\/span><\/figcaption><\/figure>\n<p>Roni Mazumdar and Chintan Pandya of Dhamaka and Adda fame opened the eight-seat <strong>Rowdy Rooster<\/strong> in February to introduce New Yorkers to the fried chicken they grew up eating in India \u2014 particularly Pandya\u2019s memories of the spicy masala pieces from Mumbai\u2019s street stalls. <\/p>\n<p>\u201cMy creation is meant to be as authentic as possible, which is why I only use chicken legs,\u201d Pandya said. \u201cThey\u2019re the most prized in India for their juiciness.\u201d <\/p>\n<p>He soaks the meat in a secret brine for two days, then marinates it for an additional day in yogurt, ginger-garlic paste and a house-spice blend that includes red chili powder and turmeric. A toss in a mix of white flour and starch is the final step before frying. <\/p>\n<p>Whether you order the chicken in a sandwich or as a three-piece plate (from $9), it comes in three different spice levels, none of which are for the fainthearted. \u201cIt\u2019s either hot, hotter or hottest,\u201d says Mazumdar. \u201cThat\u2019s the Indian way.\u201d <\/p>\n<p><em>149 First\u00a0Ave.;\u00a0<a rel=\"nofollow noopener\" target=\"_blank\" href=\"http:\/\/rowdyrooster.com\/\">RowdyRooster.com<\/a><\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Comeback_of_a_Southern_classic\"><\/span>Comeback of a Southern classic<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"683\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chicken004-1.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"Charles Pan-Fried Chicken's fried chicken\" class=\"wp-image-21578675\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chicken004-1.jpg?quality=90&amp;strip=all&amp;w=2048 2048w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chicken004-1.jpg?quality=90&amp;strip=all&amp;w=1536 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chicken004-1.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chicken004-1.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Charles Gabriel, owner and chef of Charles Pan-Fried Chicken, wouldn\u2019t divulge specifics about his legendary fried chicken, but did reveal one of his tricks was to use a cast-iron frying pan.<\/figcaption><figcaption><span class=\"credit\">Evan Sung<\/span><\/figcaption><\/figure>\n<p>Proprietor and chef Charles Gabriel first debuted his legendary fried chicken in New York 25 years ago by selling it on the streets of Harlem. He eventually opened a brick-and-mortar <strong>Charles Pan-Fried Chicken<\/strong> in the neighborhood, but it closed in April 2020 during the COVID-19 lockdown. Now he\u2019s making a fast comeback with new locations on the Upper West Side (now open) and Harlem (coming soon). <\/p>\n<p>One of 20 children who grew up on a cotton plantation in Charlotte, NC, Gabriel\u2019s recipe is a replica of his mother\u2019s. \u201cThe trick is to use a cast-iron frying pan and never a deep fryer,\u201d he said. \u201cIt comes out crispy and golden brown but not oily.\u201d <\/p>\n<p>Gabriel won\u2019t divulge specifics but said his process starts by cutting up a whole bird into nine pieces and marinating it in seasoning for eight hours. Salt, pepper, an egg wash and a mixture of flour and more seasoning factor in before the chicken goes into the pan (from $1.75 for a wing). Sides are winners, too, and include what Charles Pan-Fried Chicken COO Quie Slobert calls \u201cthe holy trilogy of Southern fried chicken\u201d: baked mac \u2018n\u2019 cheese with an overload of cheddar; candied yams; and collard greens. <\/p>\n<p><em>146 W. 72nd St., 646-590-0662; 340 W. 145th St. (opening March 26), 212-281-1800; <a rel=\"nofollow noopener\" target=\"_blank\" href=\"https:\/\/www.charlespanfriedchicken.com\/\">CharlesPanFriedChicken.com<\/a><\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Cluck_it_up_over_cocktails\"><\/span>Cluck it up over cocktails<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"768\" height=\"1024\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all&amp;w=768\" alt=\"Wings and cocktails from Chick Inn\" class=\"wp-image-21578859\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all&amp;w=1536 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all&amp;w=1152 1152w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all&amp;w=768 768w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all&amp;w=384 384w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/Chick-inn-wings-1.jpg?quality=90&amp;strip=all 1024w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\"\/><figcaption>At the Chick Inn, there are several refreshing cocktails to enjoy with the chicken.<\/figcaption><figcaption><span class=\"credit\">Julie Nicotra<\/span><\/figcaption><\/figure>\n<p>Forget a grab-and-go affair. <strong>The Chick Inn\u2019s<\/strong> chef-owner Steve Gallo said that his restaurants \u2014\u00a0his Harlem spot opened last year, with a Kips Bay location debuting next month \u2014 are meant to make the tradition of eating fried chicken a night out. \u201cWe want you to sit and enjoy your chicken with a great cocktail, glass of wine or draft beer,\u201d he said. <\/p>\n<p>Gallo offers wings and tenders, as well as sandwiches. The former (from $11 for three pieces) are seasoned overnight in salt, pepper, garlic and dill, while the cutlets are brined for a day in bay leaves, thyme, water and salt. The meat is tossed in a batter and deep-fried in corn oil, with exceptional results. Think tender and crunchy, with a spicy kick. House-made sauces up the ante and include blue cheese, vegan pesto, and cilantro green with jalape\u00f1o and lime. <\/p>\n<p>For a side, Gallo recommends the spicy vodka rice: white rice in a creamed vodka-laced sauce with Calabrian peppers.\u00a0There are also plenty of refreshing cocktails to choose from, including a Harlem mule featuring mezcal, pineapple, mint, lime and ginger beer. <\/p>\n<p><em>3508 Broadway, 212-234-3084; 415 Third Ave. (opening in April);\u00a0<a rel=\"nofollow noopener\" target=\"_blank\" href=\"http:\/\/nychickinn.com\/\">NYChickInn.com<\/a><\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"A_fancier_fry_in_Brooklyn\"><\/span>A fancier fry in Brooklyn<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/The-Four-Horsemen.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"fried chicken cutlet with mushrooms at restaurant The Four Horsemen\" class=\"wp-image-21579411\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/The-Four-Horsemen.jpg?quality=90&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/The-Four-Horsemen.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/The-Four-Horsemen.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>The Four Horsemen\u2019s fried chicken cutlet with mushrooms.<\/figcaption><figcaption><span class=\"credit\">Stefano Giovannini<\/span><\/figcaption><\/figure>\n<p>Celebrated James Beard-nominated restaurant the <strong>Four Horsemen<\/strong> in Williamsburg serves a mean take on fried chicken that\u2019s a bit more sophisticated. Chef Nick Curtola pulled out his recipe from the archives during COVID, and it has since become a best seller.<\/p>\n<p>\u201cWhen I made the dish a permanent part of the menu,\u00a0Sungold tomatoes were perfectly in season, so I included a sauce of blistered tomatoes, toasted garlic and chicken jus in the presentation,\u201d he said. \u201cIt just seemed like the perfect cheerful thing to serve people during a bleak time when we all needed joy.\u201d <\/p>\n<p>Curtola uses chicken thighs brined in water, salt and brown sugar, and instead of eggs, he relies on a mixture of egg whites and cornstarch for an extra-crispy crust. The $33 dish has now become a vehicle to showcase seasonal produce. These days, that means a healthy topping of roasted black maitake mushrooms, cipollini onions and a garlicky Marsala pan sauce with chicken jus and butter melted in.<\/p>\n<p><em>295 Grand St., Brooklyn; 718-599-4900,\u00a0<a rel=\"nofollow noopener\" target=\"_blank\" href=\"http:\/\/fourhorsemenbk.com\/\">FourHorsemenBK.com<\/a><\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"An_addictive_Korean_update\"><\/span>An addictive Korean update<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"697\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/031622BullChicken10-1.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"The honey soy garlic bite from Bull Chicken.\" class=\"wp-image-21579296\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/031622BullChicken10-1.jpg?quality=90&amp;strip=all&amp;w=2048 2048w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/031622BullChicken10-1.jpg?quality=90&amp;strip=all&amp;w=1536 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/031622BullChicken10-1.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/031622BullChicken10-1.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>The honey soy garlic bite from Bull Chicken.<\/figcaption><figcaption><span class=\"credit\">Tamara Beckwith<\/span><\/figcaption><\/figure>\n<p><strong>Bull Chicken<\/strong> co-founder Juwon Song started selling\u00a0Dakgangjeong \u2014 Korean-style fried\u00a0chicken \u2014 at Queens Night Market in 2019. It was such a success that he established a permanent footprint with a location at Urbanspace on West 52nd Street in February and has a second venue debuting in April on the East Side.\u00a0<\/p>\n<p>Song prides himself on combining American techniques with Korean ingredients and using boneless breast and thigh meat in his preparations. \u201cIt\u2019s not messy when you eat it, plus I think it tastes better than chicken on the bone,\u201d he said. <\/p>\n<p>A 12-hour marinade in buttermilk and Korean ingredients such as gochujang (red pepper paste), gochugaru (red pepper flakes) and kimchi is the precursor to a double-frying technique with less oil that yields a super-crispy end result. Order it as a sandwich (from $9.45 for a classic) or, better still, go for the bites tossed in sauces such as Korean BBQ and honey-soy garlic.\u00a0Dip the nuggets in buttermilk ranch sauce or kimchi mayo before eating and, trust us, you\u2019ll be hooked. <\/p>\n<p><em>Urbanspace at 152 W. 52nd St., 646-415-8652; and at 570 Lexington Ave. (opening  April 15);\u00a0<a rel=\"nofollow noopener\" target=\"_blank\" href=\"http:\/\/thebullchicken.com\/\">TheBullChicken.com<\/a><\/em>\n                        <\/div>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMLG0nwswvr63Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">News<\/a> articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/news\/\" target=\"_blank\" rel=\"noopener\">News category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/nypost.com\/2022\/03\/18\/the-5-best-new-fried-chicken-spots-in-nyc\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;The 5 best new fried chicken spots in NYC&#8221; The bird is the word \u2014 especially if it\u2019s hot and crispy. Call it a longing for comfort food in the wake of the pandemic or a back-to-basics approach to eating. Whatever the reason, fried chicken is having a moment. And, no, we don\u2019t mean the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":418385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2022\/03\/best-ny-fried-chicken.jpg?quality=90&strip=all&w=1024","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[61047,126943,72312,81518,105595,126986,22512],"class_list":["post-418384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-cooking","tag-3-18-22","tag-chicken","tag-chicken-wings","tag-cocktails","tag-indian-food","tag-restaurants"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/418384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=418384"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/418384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/418385"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=418384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=418384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=418384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}