This is our LA editor's favorite fried chicken. The original location is in Fullerton, and more spots are opening soon. Everything comes in spicy or original, and kids will also adore the "Shake Fries" which are a bag of fries and a side of seasoned salt, so you can add just the right amount of seasoning and shake them up yourself.
Older palates can sample the spicy chicken sandwich or wings drenched in Original, Caramel Soy, or Spicy sauce. Popcorn chicken or chicken strips are just right for the kids. This no-frills spot offers bench seating outside the storefront.
Holdaak means “Madly in Love!” in Korean, and that's what you'll be with this chicken. Order Porch Punch and sweet tea to wash it all down with something cold. Chicken and waffle dishes come with your choice of cinnamon, red velvet, or “flavor of the day” waffles. The kid’s meal is a chicken leg, one side, and a juice box. Side dishes rotate daily and include fries, mac ‘n’ cheese, Jambalaya, cheese grits, fried Brussels sprouts, gumbo, and greens. Take that, haters.For soul food in the valley, visit Sweet Blessings and order the Cluck and Surf plate-fried catfish, fried chicken, two sides, and a roll. Dunked in the deep fryer and dressed up with truffle honey, chives and fleur de sel, said white meat transforms into a salty and sweet bite that's both tender, crunchy and flavorful. Offered for weekend brunch, the unsung cut is soaked in buttermilk and double dredged in flour, paprika and baking soda. The dinner-only eatery serves set meals ($12.50 per person) for two, three or four-be prepared to queue-and ups its game with sauces like spicy ponzu, as well as fixings such as dashi-braised collards and nori-topped mac and cheese.Įven white-meat haters can get behind David LeFevre's truffle honey-drizzled fried chicken breast ($15). puts fried chicken on the SGV's destination-worthy map. The garlic and soy-marinated yardbird is as satisfying as it is refined: It's the love child of the all-American comfort food and Japanese karaage. After it cools, the chicken gets plated with a raw collard green slaw and a flaky biscuit. Jason Travi is serious about fried chicken, and his weekly Sunday-night special ($21) hits all the marks: quality meat (Mary's), full flavor (paprika and cayenne give it some heat), and a browned crust that actually stays on (a cornstarch and flour batter just barely coats the meat). Surround the dark meat with fluffy mashed potatoes, a dense, herb-topped biscuit smeared with butter and vinaigrette-based coleslaw. Topped with sea salt, the crust is ridiculously thick and crunchy. The Jidori chicken starts with a 24-hour lemon, thyme and rosemary brine, a buttermilk soak and flour breading made with paprika, lemon zest, and herb. If extra crispy is your jam, then this fried bird, a Monday-only special ($28 for a three-course meal), is for you. The vegetarian-fed, hormone- and antibiotic-free chickens are trimmed of most of their skin before being dredged in batter-resulting in a seamless, crackled shell-then fried in the restaurant's namesake kettle. The sides may be drab, but the house specialty is the stuff of stick-to-your-rib dreams-golden fried chicken ($8.50 for four pieces, $15.95 for eight pieces, $31 for 16 pieces) that's juicy, savory, greasy and so bad, it's good. Served with pickled, cubed daikon, the wings' delicate, not-too-greasy crust has an explosive bite. Though the menu tempts other versions, stick with the original honey-tinged wings ($5.44 for four, $9.80 for eight, $18.52 for 16). This Seoul export is still the gold standard for Korean fried chicken, having perfected (and franchised) the slightly sweet and garlicky crunch of its addictive wings.