Traditional recipes

Best Fried Chicken Recipes

Best Fried Chicken Recipes

Top Rated Fried Chicken Recipes

If you're missing a certain chicken sandwich from a certain popular fast food restaurant that is closed on Sundays, then look no further than this copycat Chick-fil-A recipe.

This lightened-up version of classic chicken fingers is served at the WW Café in the Barclays Center in Brooklyn, New York. They're crispy and taste divine when dipped in Greek yogurt Ranch dressing — and they're only 5 SmartPoints.Recipe courtesy of WW.

Tender chicken bites are paired with fluffy mini waffles and finished with a dollop of sweet and savory peach-honey mustard sauce. You won't be able to stop at just one.Recipe courtesy of Perdue

Panda Express' cult favorite orange chicken is always a good time, but if you can't get your fix from the food court staple directly, you can recreate it at home.This recipe is courtesy of Panda Express.

Chicken Mandi is an aromatic Yemeni dish that is popular throughout the Middle East. Big pieces of chicken are cooked in dry roasted whole spices and served over a layer of fragrant basmati rice. The chicken is first boiled with cloves, cinnamon and cardamom until it's perfectly tender and the spiced stock is then used to cook the rice for a full bodied and rich flavor.Recipe courtesy of Syeda Kubra

I first made Shake N Bake chicken when I was about 10, along with a vegetable casserole from my Care Bears Cookbook. It actually didn't turn out that badly. Later on, I got my North Carolinian grandmother's recipe for fried chicken which calls for peanut oil and, while great, is impossible for a weeknight. As a compromise, I developed this oven-fried chicken recipe over the years. The breadcrumb-flour mixture is easy and all the black pepper kind of reminded me of KFC Original Recipe.

“My uncle always told me ‘Someday you’ll have to make a dinner for 20 guys, and this is what you’ll make.’” — Jay Leno

Pancake mix is not just for breakfast, and that was proven when Aunt Jemima decided to whip up a batch of fried chicken using pancake mix. Use the buttermilk-flavored mix and tell guests they’re getting buttermilk-battered fried chicken for a meal they would swear you took you all day to make.Click here for more great back-of-the-box recipes.

No matter how you put it, it doesn't get any better than a classic Buffalo wing. This wing recipe is the ultimate, giving you that hot, buttery, and crispy goodness you crave.

This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more — I already had it. — PanNan This recipe is courtesy of PanNan via Food.com.

Texas toast is quite simple. It’s just a decent white bread that has been sliced at about twice the thickness of regular sliced bread, then liberally slathered with softened butter before being griddled to a golden brown. The exterior should be buttery and crunchy, while the interior remains spongy and sweet — perfect for mopping up white pepper gravy.

Others may have differing opinions, but this is what we feel is the perfect fried chicken recipe. We took all of the necessary steps, from buying the right chicken and brining it to carefully creating a buttermilk marinade and seasoned flour. It’s juicy, it’s crispy, and it’s delicious — it’s perfect fried chicken. Click here to see How to Make the Perfect Fried Chicken.


The Best Fried Chicken Recipe Ever?

Ed Levine founded Serious Eats in 2006. He has also written seven books and in 2016 he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

Many, many years ago, before I even started writing about food, I went to Atlanta on a business trip. I have no idea what the business trip was about, but what I really went to Atlanta to do was taste fried chicken. I went to to the justifiably famous Deacon Burton's, Mary Mac's Team Room, and a new restaurant, the Horseradish Grill, because I had heard that the chef there had learned how to make fried chicken from the legendary Edna Lewis (pictured, right). Deacon Burton's chicken was truly fine, Mary Mac's was merely very good, but the chicken made by Scott Peacock (also pictured), Edna Lewis' protégé, was damn near perfect. It was crisp, greaseless, perfectly seasoned, and had that one-two punch of great dark brown crust and tender, juicy meat that all great fried chickens must have.

When I showed up last weekend at the Southern Foodways seminar, what was in our welcome packet? A copy of the Atlanta Journal-Constitution's food section from October 18, which was mostly devoted to the joys of making and eating fried chicken. It had recipes from all the places I mentioned and even threw in the late Austin Leslie's Creole Fried Chicken with New Orleans Confetti, another sure-fire Fried Chicken Hall of Fame entrant.

Then, to complete my fried chicken education, I got a chance to hang out with Peacock at the conference, and we talked a lot about his and Ms. Lewis's fried chicken recipe, which he serves at his current Atlanta restaurant, Watershed, on Tuesday nights.

Photograph by Christopher Hirscheimer

Read no further unless you want to know just how many calories each serving of this fried chicken has. If this number alarms you, consider this: An awful, soggy ham-and-provolone sandwich I had at a Wolfgang Puck kiosk at an airport recently had more than a thousand calories. -->

Per serving: 494 calories (percent of calories from fat, 59), 38 grams protein, 12 grams carbohydrates, trace fiber, 32 grams fat (12 grams saturated), 138 milligrams cholesterol, 466 milligrams sodium.


Here are 5 Best Fried Chicken Recipes To Try At Home:

1. Stir Fried Chilli Chicken

An oriental favourite, chilli chicken is one of the most popular dishes across various cuisines. Boneless chicken chunks coated and sautéed with garlic, chillies and salt, further cooked in chilli sauce, tomato puree, soy sauce and a hint of sugar. Topped with basil and stirred well, stir fried chilli chicken is a perfect snack option with mouth-watering sauces and spices that is loved by kids and adults alike.

2. Restaurant Style Fried Chicken

Get over your favourite restaurant and make the fried chicken right inside your home! Marinated in salt and pepper, chicken is coated in a myriad of spices consisting of salt, red chilli, garlic- ginger powder and onion powder along with oregano, chilli flakes, white pepper and basil with a final coating of egg. Deep-fried to perfection, this restaurant-style fried chicken recipe is perfect for a game night with friends.

Fried Chicken Recipes: The fried chicken from that restaurant that you've been craving for can now be easily prepared at home. Photo Credit: NDTV Beeps.

3. Spanish Fried Chicken

A rich fried chicken recipe full of garlic and chillies, inspired by the Spanish flavours. First poached then fried till crisp, cooked with garlic and finally tossed in chillies. Spanish fried chicken is then served with garlic mayo and a tangy tomato salsa that compliments the chicken.

4. Oat Crusted Chicken Tenders

Packed with the goodness of oats, this fried chicken recipe is ideal as an appetiser along with a few drinks. Succulent chicken tenders coated with the goodness of ground oats, and deep fried to crunchy crisp, this appetising chicken dish can be best served with tomato ketchup as evening munchies. We bet your kids won't be able to have enough of these!

5. Mandarin Chicken

Mandarin Chicken is a flavourful oriental chicken dish that can be a great dinner recipe for parties at home. It has sliced chicken breast marinated in a host of spices and sauces like garlic, green chilli, soya sauce, salt, and rice wine, deep fried to perfection. Sauteed further in a tantalising mix of onion, garlic and red chillies along with spicy sauces like oyster and soya, and chicken seasoning, bell pepper and shitake mushrooms. Easy and absolutely irresistible!

With these sizzling fried chicken recipes, you know what to do when you crave for one! Try these at home and let us know your favourite one in the comment section below!

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


Best ever fried chicken recipe!

Whαt is my fαvorite food ever? Fried Chicken! If you like Fried Chicken, you will love this crunchy, juicy, flαvorful best Fried Chicken Recipe!

INGREDIENTS

  • Eight pieces chicken
  • 3 cups αll-purpose flour
  • One Tαblespoon bαking powder
  • 2 tαblespoons cornstαrch
  • 2 TB pαprikα
  • Three teαspoons gαrlic powder
  • One tsp onion powder
  • Αdd, Three teαspoons celery sαlt
  • Three teαspoons seαsoned sαlt
  • Αdd, Three teαspoons ground blαck pepper
  • Three tsp oregαno
  • Three tsp thyme
  • Plus, three teαspoons Cαjun seαsoning
  • One tsp dry mustαrd
  • 1-quαrt buttermilk to mαrinαte chicken
  • 1/2 cup hot sαuce (this chicken is NOT spicy)

INSTRUCTIONS

  • Enough Oil for frying depending on whαt you αre using to fry the chicken in. You need enough oil to cover the chicken.
  • Instructions for Cooking Best Fried Chicken
  • The dαy before you αre going to fry the chicken, plαce the chicken in α couple of lαrge ziplock bαgs (I use α cleαn kitchen gαrbαge bαg)
  • Αdd the chicken, buttermilk, αnd hot sαuce.
  • Plαce the chicken in the refrigerαtor overnight.
  • Mix the seαsonings.
  • Remove one tαblespoon of seαsoning αnd sαve it for lαter.
  • Αdd the seαson into the flour, cornstαrch, αnd bαking powder. I mix it together with α whisk.
  • Remove the chicken one piece αt α time from the buttermilk.
  • Flour eαch piece of chicken in every creαse of the chicken.
  • Leαve it to rest on α lαrge bαking sheet. Plαce chicken in the refrigerαtor if possible.
  • Αfter 15 minutes, flour the chicken αgαin.
  • Αllow the oil to heαt to 375 degrees. The temperαture will drop αs soon αs you αdd the chicken.
  • Cook chicken αbout 15 minutes or until golden brown.
  • Remove the chicken with tongs on to α lαrge bαking sheet thαt hαs been lined with pαper towels.
  • Seαson the chicken αs soon αs it comes out of the oven with the remαining tαblespoon of seαsoning mixture.
  • Serve hot αnd with honey, if you wαnt α reαl treαt!

Best Ever Tom Khα Gαi - Thαi Coconut Soup This tom khα soup (Thαi coconut&hellip

Mushroom Sαuce From steαks to chicken, chops to pαstα, this creαmy Mushroom Sαuce is one&hellip

Tirαmisu Recipe Α super-eαsy αnd quite delicious tirαmisu recipe in sheet cαke form! Fluffy, moist&hellip


Best Ever Fried Chicken

Hot or cold, this crispy and golden brown crowd-pleaser will be a winner at every summer party.

low-fat buttermilk, divided

cloves garlic, thinly sliced

5- to 6-lb whole chicken, cut into 10 pieces

peanut or canola oil, for frying

cups low-fat buttermilk, divided

cloves garlic, thinly sliced

5- to 6-lb whole chicken, cut into 10 pieces

peanut or canola oil, for frying

low-fat buttermilk, divided

cloves garlic, thinly sliced

5- to 6-lb whole chicken, cut into 10 pieces

peanut or canola oil, for frying

low-fat buttermilk, divided

cloves garlic, thinly sliced

5- to 6-lb whole chicken, cut into 10 pieces

peanut or canola oil, for frying

finely grated orange zest

cloves garlic, thinly sliced

5- to 6-lb whole chicken, cut into 10 pieces

cups peanut or canola oil, for frying

  1. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, 2 tablespoons celery seed, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Place remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.
  1. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, chili powder, 1 teaspoon salt, and 1 tablespoon pepper.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Combine lime zest with remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

  1. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, dried herbs, 1 teaspoon salt, and 1 tablespoon pepper.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine lemon zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

  1. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, curry powder, 1 teaspoon salt, and 1 tablespoon pepper.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine orange zest with remaining 2 cups buttermilk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

  1. In large bowl, whisk together 4 cups coconut milk, sugar, garlic, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Meanwhile, in large bowl, whisk together flour, sesame seeds, 1 teaspoon salt, and 1 tablespoon pepper.
  3. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. In second bowl, combine scallions with remaining 2 cups coconut milk. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in coconut milk and then in flour once more. Shake off excess flour and add chicken to oil.
  4. Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

Nutritional Information (per serving): About 485 calories, 27.5 g fat (6.5 g saturated), 37 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber

Nutritional Information for Sesame-Coconut Fried Chicken (per serving): About 525 calories, 32 g fat (9.5 g saturated), 36 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber


What Kind of Oil to Use

There are several different oils you can use when making this to achieve that perfect brown outside crust. The most important factor to remember is that the oil has a high smoking point so that the chicken does not burn. In addition to the oil, an absolute necessity is rendered bacon. This not only preserves the original culture of fried chicken but it just adds so much complex flavor to the recipe that it really elevates it to the next level.

Here are some good oils to fry chicken in

The best temperature of the oil for frying chicken is 350°. If you have a lot of leftover rendered bacon fat and are not sure what to do with it, it freezes well or incorporates it into pie crusts for the most tender flakiest crusts ever like in my Homemade Chess Pie Recipe.


Recipe Summary

  • 1 quart buttermilk
  • Kosher salt
  • Pepper
  • Two 3-pound whole chickens, cut into 8 pieces each
  • 3 cups all-purpose flour
  • 1 tablespoon hot paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 48 ounces all-vegetable shortening or canola oil, for frying
  • Hot sauce and assorted pickles, for serving

In a large bowl, whisk the buttermilk with 1 1/2 tablespoons of salt and 2 teaspoons of pepper. Add the chicken. Cover with plastic wrap and refrigerate overnight.

In another large bowl, whisk the flour, paprika, onion powder and garlic powder with 1 tablespoon of salt and 2 teaspoons of pepper. Spoon 1/4 cup of the buttermilk marinade into the dry ingredients and mix until the dry ingredients look slightly shaggy.

Remove 1 piece of chicken from the buttermilk, letting the excess drip back into the bowl. Dredge in the flour mixture, pressing to help it adhere. Transfer to a baking sheet. Repeat with the remaining chicken pieces. Let stand for 30 minutes.

Line a large baking sheet with paper towels and set a rack on top. In a large saucepan, heat the shortening to 325°. Fry the chicken in batches at around 320°, turning occasionally, until golden and an instant-read thermometer inserted in the thickest piece registers 160°, about 15 minutes. Transfer to the rack to drain. Let cool, then refrigerate for at least 2 hours or overnight. Serve with hot sauce and assorted pickles.


Air Fryer Fried Chicken

The Spruce Eats / Leah Maroney

Chicken pieces cook up quickly in an air fryer, which creates a crispy crust while keeping the meat juicy on the inside. And air fryer fried chicken leaves little mess to clean up, making it the perfect addition to your mid-week menu, especially when everyone in the family likes a different part. Just add a salad and a favorite side dish.


The BEST Homemade Fried Chicken | (Popeyes' Secret Recipe)

My ABSOLUTE favorite fried chicken, other than KFC from Trinidad and Tobago, is from Popeyes! Today, I’m sharing their secrets with you. Do you love crispy fried chicken that’s juicy and flavorful all the way to the bone? That’s exactly what you’ll get when you try this recipe.

You need:
5lbs of chicken, washed with lemon juice/white vinegar

BRINE:
4 cups of buttermilk or 4 cups of milk + 5 tablespoons of white distilled vinegar
Herbs & Spices (1 tablespoon of each)
• Dried bandhania/cilantro*
• Dried parsley
• Onion powder
• Paprika
• Oregano
• Extra hot chili powder
• Scotch bonnet powder (Tony’s Trinidad)*
• Dill
• 1 packet of Goya Sazon
• Cayenne
• Garlic powder
• MSG is a key ingredient, so if you have it, add 2 teaspoons.
-2 tablespoons of vinegar-based hot sauce/pepper sauce
-2 tablespoons of salt

WET BATTER
• 2 cups of flour
• 2 cups of cornstarch
• 1 tablespoon of sugar
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• ½ of the herb & spice blend (ingredients below)
• 2 cups of buttermilk
• 4 eggs
• ¼- ½ cup of water (use soda water or seltzer water as a substitute)
• 1 tablespoon of mustard (or use mustard powder)

2ND HERB & SPICE BLEND
4 tablespoons of salt
1 packet of sazon
1 tablespoon of each-
• Ground cumin/geera
• Oregano
• Onion powder
• Dill
• Cayenne
• Paprika
• Dried bandhania/culantro *
• Hot chili powder
• Turmeric powder
• Garlic powder
• Parsley
• MSG is a key ingredient (add 2 teaspoons if you have)

DRY FLOUR
4 cups of flour
½ of spice blend above

You will also need oil for frying. Popeyes uses a mixture of beef tallow and soybean oil.
Fried the chicken for 12 minutes. Dark meat should have an internal temperature of 175 F and white meat- 150-155 F.
Enjoy!


The Best Fast-Food Fried Chicken, Ranked

To celebrate National Fried Chicken Day, we&rsquore here to help you find the crispiest, juiciest, most delectable piece of poultry in fast food. Americans are passionate about fried chicken and loyal to their favorites, but there&rsquos no denying that some chains do it better than others. Let&rsquos get down to the details, so that you&rsquore ending the day with a mouthful that is finger-licking good.

McDonald&rsquos is the fast food entry-point for fried chicken. While their offerings have significantly improved over the past few years, they still aren't anywhere near the caliber of the fried chicken specialists out there. Two of McDonald&rsquos revamped chicken items, the Buttermilk Fried Chicken Sandwich and the Chicken Selects (tenders), are inconsistent in size and freshness, and really lacking a flavor punch. Let&rsquos just say that McDonald&rsquos is not where you should celebrate National Fried Chicken Day. Now, onto the real competition&hellip

KFC is the universal fried chicken chain, but don't be so quick to stick with what you know. While the Colonel&rsquos chicken is a classic, competition is heating up and it might just be getting too hot in the kitchen. KFC&rsquos bone-in chicken is consistently dry, and the breading is bland compared to the immediately distinguishable flavors of competitors. The sides outshine the main course &mdash their signature mashed potatoes with gravy are famous for good reason, and their potato wedges often have a crispier crust than the wings. Sadly, their chicken is a case of quantity over quality.

Bojangles' is one of the least remarkable contenders in the fast food fried chicken race. The chicken is moist, but it isn&rsquot flavorful. It has a nice crunch, but it&rsquos always too thin. They have a wide variety of sides, but only a few of them are good enough to go back for (like the Bo-tato rounds). And while Bojangles' may be full of contradictions, their biscuits and breakfast menu are a sure thing. The fan-favorite Bo-berry Biscuit, baked with blueberries and slathered in confectioners icing, is the one thing that you&rsquore certain to talk about when you&rsquove long forgotten the mediocre chicken.

Church&rsquos Chicken sticks to what they know &mdash bone-in, hand-battered and deep fried. Their traditional, Texan-style chicken packs a bold flavor and is served in huge portions (everything&rsquos bigger in Texas!). Church&rsquos thick batter retains a lot of the frying oil though, which can turn the breading from crunchy to soggy in just a few short minutes. This chicken needs to be eaten fresh, right out of the frier. Otherwise the skin turns heavy and greasy, an obstacle to the meat underneath.

We are entering finger-lickin&rsquo good territory. Wingstop is one of the few fast food restaurants committed to the art of the wing &mdash and they are onto something. The chain is experiencing rapid growth, with over 1,250 stores open around the world. Their flavor selection matches full-service competitors like Buffalo Wild Wings, but at a lower price point, with speedier service and comparable quality. They have all the classics like Buffalo, Hickory BBQ and Louisiana dry rub, and are experimenting with new, bolder flavors like Ancho Honey Glaze and Harissa Lemon Pepper. If you haven't heard of Wingstop yet, you will soon.

Louisiana-based fried chicken chain. They have a solid trinity of chicken fingers, crinkle fries and Texas toast, but what really sets Cane&rsquos apart is the chicken&rsquos best friend &mdash Cane Sauce. The blend of mayo, ketchup, worcestershire, black pepper and garlic is a perfect melange of tangy and rich, with a touch of sweetness. It is the ultimate flavor companion to the seasonings in their fingers and crinkle fries. Wash it all down with a swig of their homemade lemonade and you&rsquore experiencing Raising Cane's at its finest.

If you are surprised that Shake Shack made this list, you haven&rsquot tried their Chick'n Shack sandwich. It was the first chicken item on their menu, and in true Danny Meyer fashion, he took the time to craft it to perfection. The Chick'n Shack is a thick hunk of all-natural chicken breast served atop a potato bun with lettuce, pickles and a slathering of delicious buttermilk-herb mayo. The piece of chicken is always too big for the bun (a good problem to have) and has one of the crispiest crusts of all the chicken sandwiches in fast food. At $6.69 it is the most expensive too, but the stellar sandwich is easily superior to many you&rsquod find at a full-service restaurant for double the price.

You may not have heard of Zaxby&rsquos if you aren&rsquot from the Southeastern U.S., but if you are, then you probably went there once or twice last month when you had too much Chick-fil-A. Zaxby&rsquos advantage is their full range of menu offerings including bone-in wings, tenders and sandwiches. They even serve some great &ldquoZalads&rdquo which are hearty, crisp and fresh, much unlike the standard fast food salad. The menu item that won Zaxby&rsquos this top 5 spot is their adorable Nibblerz &mdash a chicken tender tucked into a mini potato bun and oozing with their house Zax Sauce (similar to mayochup, but with a ton more flavor). Getting picky, because that is what it comes down to between these top spots, their breading lacks the satisfying crunch that many others do so well. Also, it is a little salty. But those chicken sliders are the most underrated item in fast food &mdash there, I said it.

Jollibee is the Filipino fried chicken chain that&rsquos about to take over the United States. If you&rsquore skeptical, check out this recent New York Times story heralding the chain&rsquos first Manhattan location earlier this year. &ldquoThe pleasures of Chickenjoy, as it&rsquos called, are immediate: The sheath of skin is as craggy as a thunderhead, crannies and crunch multiplying.&rdquo Uhm, I&rsquoll have some of that, please! Chickenjoy is served in bone-in pieces buckets, or you can opt for Chicken Dippers, which are the boneless tenders. Every order of chicken is accompanied by a side of their signature gravy for dipping. They also boast a selection of Filipino side dishes unrivaled by any competitor on this list. Chickenjoy with a side of the famed Jolly Spaghetti? Or, how about Fiesta Noodles (Jollibee&rsquos take on pancit palabok, a classic Filipino shrimp and noodle dish). Still hungry? Grab a Peach Mango Pie or Halo-Halo for dessert. Yes, all of this is available, and actually good, at a fast food chain.

Hattie B&rsquos is by far the smallest chain on this list, but their chicken packs the mightiest punch. Legend has it that Nashville Hot Chicken was first created as punishment for a womanizing husband. The accidental inventor is said to have thrown a heap of cayenne pepper into her husband&rsquos batch of fried chicken after he came home late from a night of&hellip well, use your imagination. Much to her surprise, he loved it! Prince's Hot Chicken Shack is credited as the first to serve it at a restaurant, but Hattie B&rsquos is responsible for letting the secret out. Thanks to them, you can now find the real thing outside of Nashville, in Atlanta, Memphis, Birmingham and Las Vegas. The fiery spirit of the woman who invented hot chicken is in every scorching bite of Hattie B&rsquos rendition, served with dill chips and white bread to cool down your taste buds. Like the nationwide obsession has, let&rsquos hope the Hattie B&rsquos chain spreads like wildfire.

Chick-fil-A is arguably America&rsquos favorite fried chicken. The original Chick-fil-A chicken sandwich could be called a masterpiece. Their nuggets are easily the best you can get, made from fresh, hand-breaded morsels every morning. Their signature sauces, Chick-fil-A Sauce and Polynesian Sauce, are practically drinkable. Thin shoestring fries are no competition to Chick-fil-A&rsquos Waffle Fries, cut from cross-sections of whole potatoes. The instantly recognizable taste (and scent) of Chick-fil-A is all in the breading. When deep fried in peanut oil, the sweet and peppery batter takes on distinct flavor qualities that make it nearly impossible to duplicate. Coupled with the fact that it is straight-up addictive, it&rsquos no wonder raving fans around the country are known to frequent Chick-fil-A multiple times a week. It&rsquos just too bad Chick-fil-A doesn't offer a bone-in, traditional preparation. Good thing we have #1 for that&hellip

Popeyes Louisiana Kitchen is home to America&rsquos best fast food fried chicken. Popeyes has mastered the traditional T.L.C. method of hand-battered, deep-fried chicken at scale, without sacrificing quality. Their Bonafide Chicken and boneless tenders alike are consistently the crunchiest and most flavorful in the fast food circuit. Peeling off the skin and eating it on its own is otherworldly. The dark meat is as juicy as any other homemade, hand-breaded drumstick you'll find. We could go on about their chicken as a class of its own, but it doesn&rsquot stop there. Popeyes serves the classic Southern sides, like red beans and rice, mac and cheese, mashed potatoes and (best of all) biscuits at the same high caliber. Thank goodness for meat and sides that compliment each other rather than compete.

Food aside, Popeyes maintains the cultural magic that makes fried chicken so great &mdash eating at a Popeyes is like eating at a mom-and-pop joint. For striking that rare and finicky balance between authenticity and the masses, Popeyes is most deserving of this top spot. It&rsquos exactly where you should celebrate National Fried Chicken Day!


In the style of Pollo Campero, this recipe is flavored with orange juice, annatto paste, and bay leaves.

The key to this extra-moist chicken is letting it luxuriate in a buttermilk-hot sauce marinade for at least four hours.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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