Apparently, the Best Fried Chicken in America Is Not KFC
Plenty of fried chicken fans still picture a red-and-white bucket when cravings hit. However, America’s fried chicken scene goes far beyond KFC’s 11 herbs and spices. Restaurants across the country are serving fried chicken that’s flat-out better. All are worth trying if you care about flavor over fame.
Bonchon
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The Korean chain double-fries each piece, which locks in moisture and gives the skin a thin, glassy texture. Its spicy gochujang sauces bring a mix of sweet and savory. With more than 400 global locations and a growing U.S. footprint, it’s making Korean fried chicken a fast-food staple nationwide.
Jollibee
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Jollibee’s Chickenjoy earned its name by winning taste tests with crisp skin and juicy meat. The Filipino chain serves its chicken with a side of sweet-style gravy that fans swear by. It’s a go-to favorite in many immigrant communities and now has more than 70 U.S. locations, mostly near big cities.
Raising Cane’s
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There’s only one main dish on the menu at Raising Cane’s: chicken fingers. And they’re done right. Marinated for 24 hours and fried to order, the strips come out juicy and golden. The crunchy, lightly seasoned breading works best when paired with Cane’s signature sauce.
Bb.q Chicken
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Short for “Best of the Best Quality,” bb.q Chicken uses Korean frying techniques—specifically, double frying—to achieve thinner, crispier skin that doesn’t get soggy. Garlic powder, onion powder, and soy-based glazes work in harmony without overpowering the chicken’s natural flavor.
Church’s Texas Chicken
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Church knows how to do crunch. Its thick breading and bold seasoning give it a noticeable texture that holds up after the first bite. The biscuit is served hot and honey-brushed. It’s a popular alternative in regions where KFC is overplayed and Popeyes has long lines.
Shake Shack
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The Chick’n Shack keeps things straightforward: a crisp fried chicken breast, lettuce, pickles, and buttermilk herb mayo on a potato bun. It’s not pitched as Southern fried chicken, just a well-balanced sandwich with clean flavors.
Wingstop
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If you judge your chicken by the crunch-to-sauce ratio, Wingstop probably already has your attention. The wings are made to order, and their dry rubs, especially lemon pepper, get as much love as their sauces. The heat options cover a wide range, and even the boneless wings stay crisp.
Popeyes
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Popeyes’ fried chicken became a viral sensation for its sandwich, but its bone-in pieces still hold strong. The chicken is marinated for at least 12 hours, which helps the seasoning carry through every bite. Its battered coating delivers crunch with Cajun spices layered in.
Chick-fil-A
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The strips and patties at Chick-fil-A are pressure-cooked in peanut oil to give them a cleaner finish than most deep-fried alternatives. The breading has a slightly sweet, peppery taste that sets it apart. While best known for its sandwich, the chicken stands on its own.
Gus’s World Famous Fried Chicken
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What sets Gus’s apart is the slow burn. The heat comes from a cayenne-forward seasoning that seeps through the meat instead of clinging to the crust. The batter is light and crisp, letting the spice do the work. It’s originally from Tennessee, but now has locations across the South.
Honey’s Kettle Fried Chicken
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Honey’s Kettle makes fried chicken handmade in small batches and served with biscuits and kettle-cooked sides. The chicken has a shiny, golden coating that stays crunchy without being too thick. It’s not part of a chain, but its consistency and old-school frying technique have earned loyal regulars.
Hotville Chicken
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Hotville Chicken in Los Angeles traces its recipe back to Nashville’s Prince family, who were credited with inventing hot chicken. Their approach builds heat through layers, using spices that burn slowly rather than all at once. The breading doesn’t smother the chicken; the focus stays on flavor over pain.
Willie Mae’s Scotch House
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A James Beard Award and decades of loyal customers say a lot. Willie Mae’s in New Orleans has been frying chicken since the 1950s. The skin barely clings to the meat, but it always shatters with a bite. The chicken is seasoned and pairs best with a side of buttered bread.
Harold’s Chicken Shack
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A Chicago institution since 1950, Harold’s Chicken Shack fries its chicken fresh and then douses it in mild sauce or hot sauce—sometimes both. The meat is straightforward and crispy, but the saucing ritual makes it a local favorite.
Howlin’ Ray’s
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Howlin’ Ray’s helped bring Nashville-style hot chicken to Los Angeles and didn’t water it down. The chicken is fried golden, then coated in a dry rub with heat levels ranging from mild to “Howlin’.” Long lines are common, and the team keeps quality tight by making each order fresh.