It isn't hard to tell when you're eating good fried chicken. There's juicy meat, golden crust with an earth-shattering crunch, and secret spice blends that make you desperate for that old family recipe. But what if you could elevate your fried chicken with something you probably associate with ballparks and backyard BBQs? Because one secret to making the best fried chicken is mustard, and after you try it, you may never go back.
Open since 1986, Les Sisters' Southern Kitchen, a Cajun restaurant started by Clara Huling, Roda Hadi and Willie Stanford - three sisters in spirit - has moved from its original home in Chatsworth to Winnetka, but the emphasis on homestyle cooking and old-fashioned hospitality has not wavered. Now run by third-generation owner Jessica Huling, the modest strip mall destination churns out shrimp jambalaya and other regional Louisiana staples alongside soul food classics like collard greens,
If you've followed David Chang over the years, you know he really loves fried chicken - and to many people's surprise, he thinks fried chicken doesn't get much better than at McDonald's in China. This may be a mind-blowing pick, but Chang has never been shy about his appreciation for chain fried chicken. He's a documented fan of Popeye's, and heaped massive praise on China's local KFCs during an episode of his show "Ugly Delicious" dedicated entirely to fried chicken.
The Hot Chicken Burger from 20ft particularly 'wowed' the panel. As well as tender double-fried chicken thighs, the burger contains habanero hot honey mayo, pickles, vinegar slaw, and the restaurant's signature spice blend and hot sauce. All of this comes in between two soft sesame buns.
This casual Korean fusion spot covers its walls with posters of K-pop stars and lots of LED neon signs, giving it the feel of a fun neighborhood pub. The CC chicken is crispy, sweet, and hard to stop eating. The bulgogi wrap has a lot going on-marinated BBQ beef, rice, melted cheddar, macaroni salad, and vegetables in a soft flour tortilla-but it's flavorful, satisfying, and totally works.
This batter works on onion rings, fish, and more. For the chicken bites, try adding a pinch of powdered ginger to the batter. It tastes so good! 3 1/4 cups self-rising flour 1 dash cumin 1 dash paprika 1 dash salt 1 cup water, warm - chicken breast, boneless - oil, for frying Take a large mixing bowl and add all dry ingredients. Then add the water.
Golden, crackling skin. Meat so tender it falls right off the bone. Your classic fried chicken is perfect - until it's the same perfect thing for the fifteenth time in a row. That's when the magic starts to fade. You're not tired of fried chicken, you're tired of too-familiar fried chicken. The good news? One ingredient can change everything: smoked paprika.
The calendar has just barely switched over to 2026, and Shake Shack is hoping to sauce things up in this new year by rolling out its third Korean-Inspired menu. In this latest iteration, there are returning favorites, like the K-Shack Fried Chicken Sandwich (this time with red kimchi slaw instead of white), K-Shack BBQ Burger, and K-Shack Spicy BBQ Fries, and two new items
Starting out with a unit in Boxpark, where they made their name with wings and fried chicken sandwiches, the trio expanded, opening full-service restaurants in Soho, Finsbury Park and King's Cross, as well as running a busy delivery operation. They've just added a fourth in the City, which marks an evolution for the brand. The offering has grown to include roast and grilled birds, salads and rice bowls, with Asian flavours woven into the menu.
Dining at a gourmet restaurant is fun, but I've always preferred finding an unexpected jewel. One unassuming gem I really used to enjoy was the now-shuttered Krispy Krunchy Chicken located inside a liquor store in Alhambra. Patrons generally entered to buy a Coke or a Powerball ticket - the place wasn't even conducive to buying a meal - in a mini mall with a way-too-small parking lot. But they ended up walking away surprised by the crispy treats.
In an article by Southern Living, Huck's was almost immediately named as a prime spot for tasty chicken. The roadside snack is Goldilocks-esque: not too spicy, not too salty and with a soft interior and a crisp exterior. "I have to say, I'm pleasantly surprised by their tasty chicken and will be eating it again!" revealed blogger Marty Wombacher of Meanwhile, Back in Peoria. His colorful review noted its value for money, juicy meat, and crunchy breading - emphasizing the tastiness of Butch's dipping sauce.
Back when TV commercials were something people timed their bathroom breaks to, you might remember seeing an ad or two starring Muhammad Ali boxing for a plate of fried chicken. Or perhaps you can drag forth memories of comic books featuring a little chef on the back of a wagon holding a plate of chicken by the name of Pioneer Pete. If you grew up in or grew up visiting California, specifically near Los Angeles, then you're probably remembering Pioneer Chicken, the one-time golden child
Japanese fried chicken, or karaage, often uses boneless filets and smaller, bite-sized chunks for quicker cooking and easier eating with chopsticks, while Korean fried chicken utilizes familiar cuts like wings and drumsticks.
