Craving a bit of comfort, served fried with a side of mashed? Get it at these newish restaurants.

Hill Country Chicken
Elizabeth Karmel (Hill Country Barbecue Market) presides over this Formica-laden, ’50s-era Flatiron joint. All-natural, crispy-fried chicken is the main event (pick breasts, thighs, wings, and drumsticks a la carte), served on a TV dinner tray (hand-cut fries guest star). Need some pies with your thighs? There’s a whole program, with three-, five-, and eleven-inch offerings such as bourbon pecan, banana cream, and double cherry.

Lowcountry
Mosey past stacks of vintage blues, soul, and gospel records to one of the cozy booths inside the West Village’s new Southern-inspired 60-seater (service starts Monday). Sip on a ginger julep or The Lindberg (Makers Mark, muddled blood orange, lime, pickled blueberry) while feasting on BBQ baby back ribs with pickled peaches and bourbon-cider-glazed pork chops with twice-baked (we-swear-there-must-be-eight-sticks-of-butter-in-here) sweet potatoes.

Peels
At this all-white country kitchen (co-owned by William Tigertt and Taavo Somer of Freemans) you can order breakfast to go: Build a biscuit with cheese, country ham, and homemade jam. All roads lead to the fried chicken with corn and watermelon at dinner. But don’t miss the andouille corn dog with Creole mustard or the pretzel-and-brownie-topped sundae served in jar. There are also spiked sweets like a mint-chocolate julep.

South Houston
Executive chef Omar Drammeh’s (Le Bernardin, Amy Ruth’s) carb-frenzied contributions include hush puppies with hot pepper jam, cornmeal-crusted calamari with a tomato jalapeno relish and chipotle crema, and buttermilk fried chicken perched atop Belgian waffle wedges (we suggest the subtly sweet peach Amaretto syrup for drizzling). Bonus: Looking to get boozy in the office? SoHo’s 64-ounce growlers of seasonal beer are available for delivery.

Seersucker
Hundreds lined up for chef Robert Newton’s fried chicken at Le Fooding recently, but you can get it on Tuesday nights at this “cleaned-up Southern” restaurant with comfortably minimalist, kitsch-free decor. Classics (delicate catfish, shrimp and grits) are made even more so with a biscuit box order — flaky, buttery confections served with seasonal jellies, preserves, and butter. Get four.

Photos: Courtesy of Hill Country Chicken; Courtesy of Peels; Courtesy of Seersucker

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