[Berkeley] Bon Chon Chicken potentially opening?

Ha ha ha. I did’t know it. That is cool. Anyway, some of what you said made sense. The only thing seems unusual is the large drumsticks from a Korean fried chicken place. The rest… I can kind of get perspective. For example, much of the flavor is on the skin. However, in my experience the meat should be moist – under seasoned is probably true – by Southern standard.

I don’t be surprised that the place overcooked your chicken. It is very possible that they are new, and they rather made sure the skin is extra crispy and ran the risk of drying out the meat.