Ad Hoc

“Best fried chicken that I have had not in the south. Great flavor and goes great with rosé.”

- Chef Joseph Lenn (Blackberry Farm in Maryville, TN)

Yountville / Napa Valley | American

6476 Washington Street, Yountville, Ca 94599 

T: 707.944.2487 

www.adhocrestaurant.com

Mono + Mono

“I’m addicted to the fried chicken at Mono + Mono, where they do that Korean-Japanese style that is really addictive.”

- Chef Joe Dobias (JoeDoe, JoeDough in New York, NY)

East Village | Asian / Korean

116 East 4th Street, New York NY 10003

Tel. 212.466.6660

www.monomononyc.com

Red Rooster Harlem

“Marcus Samuelsson does a fried yard bird at Red Rooster Harlem that is incredible. He uses only dark meat, and serves it alongside mashed potatoes and gravy. His Fried Chicken Caesar is also up there at the top of my list. He serves it with this smoky vinaigrette and greens, and it’s tangy, crunchy, and not too heavy.”

- Chef Marc Murphy (Landmarc and Ditch Plains in New York, NY)

“Marcus Samuelsson really knows how to make a delicious fried chicken. It’s outstanding — crunchy on the outside, moist and tender on the inside. He has his own proprietary seasoning and his house gravy is a perfect accompaniment. The cornbread doesn’t hurt either.”

- Chef Ed Brown (Rittenhouse Tavern (opening 02/12) in Philadelphia, PA and Ed’s Chowder House in New York, NY)

American | Harlem

310 Lenox Avenue, New York, NY 10027

T: 212.792.9001 (make a reservation)

www.redroosterharlem.com

Popeyes Louisiana Kitchen

“I have a weakness for Popeyes – there’s something nostalgic about it.”

- Chef Ken Oringer (Clio, Uni, Toro, Coppa, La Verdad Taqueria in Boston, MA, and Earth in Kennebunkport, ME)

Check here for locations

Stagecoach Tavern

“Chef Sarah is committed to local food with a rustic, simple touch – delicious fried chicken.”

- Chef Joji Sumi and Nancy Thomas (Mezze Bistro + Bar in Williamstown, MA)

Berkshires | Traditional American

864 S. Undermountain Road, Sheffield, MA 01257

T: 413.229.8585

www.stagecoachtavern.net

Amy Ruth’s

“The fried chicken at Amy Ruth’s in Harlem is awesome. Crispy, sweet, salty – everything you could possibly want. It really is just perfect.”

- Chef Manuel Trevino (Marble Lane in New York, NY)

Harlem | Southern

113 West 116th Street, New York, NY 10026

T: 212.280.8779

www.amyruthsharlem.com

Blue Ribbon

“No matter how much this chicken is hyped up or how many awards it gets, fried chicken just doesn’t get much better than this one. Between the juicy, tender meat and the crispy crunchy shell doused in that sticky sweet delicious honey sauce, I am in fried chicken heaven!”

- Chef Jesse Schenker (Recette in New York, NY)

 “I think Blue Ribbon uses matzo meal in the breading, which I love.”

- Chef Joe Dobias (JoeDoe, JoeDough in New York, NY)

Soho | American

97 Sullivan Street, New York, NY 10012

212.274.0404

www.blueribbonrestaurants.com

Bon Chon Chicken

“It’s like Korean fried chicken. They have a technique where they fry the chicken twice. I think they do it at two different temperatures, so you eat and it stays super crispy and the meat is super tender and moist underneath.”

- Pastry Chef Johnny Iuzzini

“I love Korean fried chicken, and Bon Chon is hands-down one of my favorites.  It’s hard to choose between the soy garlic and hot sauce, so I usually get half and half.”

- Chef Ken Oringer (Clio, Uni, Toro, Coppa, La Verdad Taqueria in Boston, and Earth in Kennebunkport, ME)

Korea Town | Korean

325 Fifth Avenue, New York, NY 10016

T: 212.686.8282

www.bonchon.com

Charles’ Country Pan Fried Chicken

“It’s got soul and flavor. $9.50 for fried chicken dinner with two sides. Forget the fancy fried chicken. Any price? Charles' would still be the best at twice the price. ”

- Chef Ben Pollinger (Oceana in New York)

Harlem | Southern

2839 -2841 Frederick Douglass Boulevard, New York, NY 10039

T: 212.281-1800

www.buffetny.com

Hill Country Chicken

“Hill Country chicken is on top of my list – the perfect ratio of crispy, salty crust to moist chicken.”

- Chef Ken Oringer (Clio, Uni, Toro, Coppa, La Verdad Taqueria in Boston, and Earth in Kennebunkport, ME)

“Elizabeth Karmel from Hill Country makes some of the best fried chicken around. I love anything she makes – you know if she cooked it, it’s gotta be good.”

- Chef Marc Murphy (Landmarc and Ditch Plains in New York, NY)

Chelsea | American

30 West 26th Street, New York, NY 10010

T: 212.255,4544 (make a reservation)

www.hillcountryny.com

KyoChon Chicken

“The whole chicken, half original, half hot, at KyoChon in Flushing. The best Korean fried chicken out there!”

- Chef Anton Nocito (P & H Soda Company)

Korean

Flushing

156-50 Northern Blvd, Flushing, NY 11354

T: 718.939.9292

Midtown West

319 5th Avenue # 1, New York, NY 10016

T: 212.725.9292

www.kyochon.com

Momofuku Noodle Bar

“The best fried chicken on the planet is from Momofuku Noodle Bar. I love how they mix it up with some traditional Southern style chicken and some spicy Korean style; it’s just plain awesome.”

- Chef Richard Garcia (606 Congress in Boston, MA)

Also recommended by Bartender Philip Ward (Mayahuel in New York, NY)

East Village | Asian

171 First Avenue, New York, NY 10003

T: T: 212.777.7773

www.momofuku.com/noodle-bar

Franco’s Cafeteria And Catering

“A terrible location for a restaurant, but the best fried chicken in the city, hands down (sorry KFC).”

- Chef Ed Lee (Magnolia 610 in Louisville, KY)

Shively | Soul Food

3300 Dixie Highway, Louisville, KY 40216

T: 502.448.8044

Dooky Chase

“The crust and spice on this chicken are what make it.”

- Chef Joseph Lenn (Blackberry Farm in Maryville, TN)

Treme | Creole

2301 Orleans Avenue, New Orleans, LA 70119

T: 504.821.0535

Willie Mae’s Scotch House

“Best fried chicken.”

- Chef Edgar Chase IV (Dooky Chase in New Orleans)

Seventh Ward | Southern

2401 Saint Ann Street, New Orleans, LA 70119

T: 504.822.9503

Rocky’s Hot Urban Chicken Shack

“It’s pretty fun and it’s a Nashville-styled hot chicken joint, like Prince’s.”

- Chef Jacob Sessoms (Table in Asheville, NC)

West Asheville | American / Fried Chicken

1455 Patton Avenue, Asheville, NC 28806

T: 828.575.2260

www.rockyshotchickenshack.com

Po Pigs Bo-B-Q

“It's attached to the only gas station on the main road (Hwy 174), which leads from the bridge to the beach. It's owned and run by Jasper Johns' brother (Robert E. "Bobo" Lee and his wife Pam) and is the highest quality Southern cafeteria in creation, open Wednesday thru Saturday. Bobo grew up in Orangeburg, SC and has all the classics on the line there, including fried chicken.”

- Cookbook Authors The Lee Bros. (Simple Fresh Southern and Southern Cookbook)

Edisto Island | Southern

2410 Route 174, Edisto Island, SC 29438

T: 843.869.9003

Gus’s World Famous Fried Chicken

“The chicken is fried to order so you have to wait at least 20 minutes and it is the perfect amount of heat(spicy). They also had 4 sizes of Budweiser to choose from: 12oz, 16oz, quarts, and a forty if you want a cold beer to go with the chicken.”

- Chef Joseph Lenn (Blackberry Farm in Maryville, TN)

Downtown Memphis | American

310 S Front Street, Memphis, TN 38103

T: 901.527.4877

Prince’s Hot Chicken Shack

“Awesome. Hot fried chicken, not wings. It’s a slow burn, with white bread, pickles and fried chicken the color of smoked paprika.”

- Chef and Chocolate Maker Scott Witherow (Olive & Sinclair Chocolate Co.)

Also recommended by Chef Margot McCormack (Margot’s Cafe & Bar) and Cookbook Authors The Lee Bros.

Brooklyn Heights | Southern

123 Ewing Drive, Nashville, TN 37207

T: 615.226.9442

Wise Choice Convenient Store

“If you’re ever in Goochland County, VA, you need to stop in at the Wise Choice Convenient Store. This chicken is great for a few different reasons; this stuff is like the stuff a true Southern grandmother cooks... moist, crispy and tender.”

- Chef Harrison Keevil (Brookville Restaurant in Charlottesville, VA)

Goochland County | American

1751 Ashland Rd., Rockville, VA 23060

T: 804.749.3335

Table Fifty Two

“Chef Art Smith has a Buttermilk Fried Chicken on his menu that I absolutely adore. The dish is only available on Sundays and Mondays and is served with a side of mashed potatoes.”

- Chef Lee Ann Whippen (Chicago q in Chicago, IL)

Gold Coast | American

52 West Elm Street, Chicago, IL 60610

T: 312.573.4000 (make a reservation)

www.tablefifty-two.com

Aburiya Toranoko

"The Jidori Fried chicken is really good."

- Chef Susan Feniger (Border Grill, The Street in Los Angeles)

Downtown | Japanese / Izakaya

243 South San Pedro Street, Los Angeles, CA 90012

T: 213.621.9500 (make a reservation)

www.toranokola.com

Lollicup

“For great fried chicken.”

- Chef Susan Feniger (Border Grill, The Street in Los Angeles)

Arcadia | Fast Food / Chinese

643 West Duarte, Arcadia, CA 91006

T: 626.2540800

www.lollicup.com

Pican

“Get the fried chicken with truffled honey and their specialty cocktails. They do great things with smoked bourbon cocktails.”

- Pitmaster Chris Lilly (Big Bob Gibson in Alabama & North Carolina)

Oakland | American / Southern

2295 Broadway, Oakland, CA 94612

T: 510.834.1000 (make a reservation)

www.picanrestaurant.com

Town Hall

“The Fried Chicken Breast here is the perfect combination of a few things. First, it is injected with a butter and hot sauce mixture that when bitten into creates a painfully enjoyable rush of juices, in my case right down my shirt. Next, is the spicy and sweet seasoning that is used in the flour. Lastly, it is cooked low and slow until perfectly crispy.”

- Chef Harrison Keevil (Brookville Restaurant in Charlottesville, VA)

SOMA | American

342 Howard St., San Francisco, CA 94105

T: 415.908.3900 (make a reservation)

www.townhallsf.com