There is no shortage of fried chicken options in Portland, with offerings spanning a wide range of styles from around the world: In one day, a visitor could eat Southern Thai fried chicken, Korean fried chicken, Malaysian fried chicken, fried chicken and jojos (a local specialty), soul food fried chicken, and more, all within city limits. The fried chicken wings and thighs on this map have different types of glazes. Some are just brined and fried. However, they all hit hot oil at some point, providing a satisfying crunch.
To celebrate Portland’s standout fried chicken spots, this map features carefully battered or breaded birds from markets, food carts, dive bars, and restaurants. For more fried chicken, check out our Korean-style fried chicken or fried chicken sandwich maps.
There are many places in Portland to eat fried chicken, with styles from all over the world. In just one day, a visitor could eat Southern Thai fried chicken, Korean fried chicken, Malaysian fried chicken, fried chicken and jojos (a local specialty), soul food fried chicken, and more, all within the city limits. Some of the fried wings and thighs on this map come in a sticky glaze; others are simply brined and fried. However, they all hit hot oil at some point, providing a satisfying crunch.
To celebrate Portland’s standout fried chicken spots, this map features carefully battered or breaded birds from markets, food carts, dive bars, and restaurants. For more fried chicken, check out our Korean-style fried chicken or fried chicken sandwich maps.
This food cart in Northeast Sandy seemed to appear out of nowhere, but Portland celebrities like Nikeisah Newton love it. The owner, Darrell Preston, has been making the best fried chicken wings in town. These are hearty, breaded chicken wings, unapologetically crunchy, dusted with a satisfyingly tangy seasoning blend and a drizzle of sweet-spicy sauce reminiscent of hot honey. Those intimidated by bones can opt for tenders instead.
Rangoon Bistro, originally a pop-up, fuses Pacific Northwestern and Burmese flavors, incorporating Oregon-grown produce in its salads (called thokes) and noodle dishes. Still, its standout item might just be the Malaysian-inspired fried chicken. After being ordered from the counter, it soon arrives tableside crispy and succulent with a side of coconut rice, having been marinated prior in curry leaves, chilies, and lemongrass. It’s available as a quarter or half bird.
A Korean portmanteau and street food phenomenon called chimaek (chicken and beer) is the raison d’etre for this chain from Daegu, South Korea’s third-largest city. It continues to fill the demand for chicken chunks tossed in spicy and sticky-sweet gochujang and speckled with sesame seeds, having recently opened its third location at the Park The Carts pod on MLK. The compact menu features fried chicken in the form of traditional wings and their boneless counterparts, along with a whole bird option where the wings, thighs, drums, and so on, are chopped up into more finger-food-friendly forms.
In 2019, restaurateur Micah Camden expanded his local fast-casual empire with this fried chicken chain, opened with NFL defensive tackle Ndamukong Suh. At Baes, juicy and lightly-breaded fried chicken is served in an almost any way you could conjure up: traditional, Nashville hot, or honey butter-flavored; as sandwiches, wings, tenders, quarter-, half-, or whole birds; on top of waffles, alongside waffle fries or buttered corn; and dressed up with spicy peach, comeback, or cheese sauce. Mix and match to your heart’s content at one of four locations.
This unfussy neighborhood bar in a hotspot area of Northeast Killingsworth is known for its specialty cocktails and cozy wood-and-brick vibes. But its self-proclaimed “secret weapon” is the fried chicken: golden brown fried, always gluten-free, and given a flavor boost from a honey dijon glaze, served with herbed Yukon gold mashed potatoes and sautéed greens.
Located on Southeast 28th in Pod 28, FOMO Chicken offers its rendition of both Korean-style and Southern-style fried chicken. The sesame-covered Korean variant verges into boneless wing territory, dripping in sweet or spicy garlic sauce and served with pickled radish and rice. For a more classic route, the Southern version is gluten-free and arrives alongside mashed potatoes, coleslaw, and corn.
There’s a reason this old-school dive bar is nationally renowned for its fried chicken: It’s super crispy, super juicy, and — perhaps most importantly — unfussy. Some people say the secret is that the chicken sits in its dredge, which helps the coating adhere to the skin; some say it’s the fryer. Whatever it is, it’s best enjoyed in the Christmas-light-adorned bar, with a pile of jojos and a pint of beer.
The only thing better than ordering Hat Yai’s fried shallot-topped, Thai herb-spiced birds — they come whole, halved, by leg, or by wing — is ordering them in the combo, complete with sticky rice, roti, and creamy curry, a rich dipping sauce for the roti and the chicken. The combo is, in a word, iconic. Hat Yai’s chicken pairs well with cocktails such as the cooling coconut mango horchata or tamarind whiskey smash. Hat Yai has locations on both Killingsworth and Belmont.
Located within the increasingly popular Lil’ America pod on Southeast Stark, this Korea-meets-Kentucky fried chicken cart started its run with some of the city’s crunchiest, juiciest wings in town. A blend of rice, potato, and tapioca flour in the dredge, as well as a splash of vodka in the batter, helps the skin achieve that hardcore crispness; a little hit of makgeolli, a Korean rice spirit with a flavor almost akin to yogurt, behaves sort of like a buttermilk in the batter. The chicken comes in a variety of glazes and dusts, like snow cheese or gochujang, but the chicken is also great “naked,” without glaze or seasoning powder. When it comes to side, opt for mashed potatoes and curry gravy or kimchi mac and cheese, if available.
Ask any local about Jack’s wings and you’ll get the lowdown on a Portland tradition. Tucked inside this unostentatious convenience store are some gently spiced fried chicken wings, paired with the market’s deep-fried jojos. Chicken and jojos can be found across the city, but Alberta Market’s take may be Portland’s most popular.
Portland soul food magnate Kiauna Nelson’s bright red food cart slings everything from ribs to oxtail to brisket, depending on the day, but a few items are always on the daily menu, including her fried chicken. Kee’s “gold duss” seasoning — akin to a Buffalo Bleu potato chip, with a touch of sweetness and spice — hits the chicken immediately after leaving the fryer, served with hot sauce and sides. Fans of classic Southern fried comfort chicken will be elated.
While Water Ave’s Boke Bowl is better known for its bountiful bowls and bao sliders, it also features some of the best fried chicken in town once a week. Thursday nights, the Boke Bird takes center stage, inviting larger audiences to enjoy the show, family-style. For $45, party of four (or more) can enjoy a whole chicken that’s been brined for a full 48 hours, cold-smoked, chilled overnight, and then deep fried to a delightfully elegant, golden crunch sans dredging that’s finally costumed in a Tamari ginger vinaigrette with fried shallots and green onions. A supporting cast of banchan-like accoutrements, steamed buns, and rice join the main act, with a tight lineup of beer, wine, and cocktails rounding out the performance.
This brick-and-mortar outpost of one of Portland’s hottest food carts, Jojo is the spot for giant slabs of boneless fried chicken. While Instagram-worthy chicken sandwiches and burgers are standouts at this spot, the fried chicken itself is spectacular in its own right, juicy with a reliable, shatteringly crunchy exterior. Available as tenders, popcorn, or boneless thighs, the crisp batter and juicy chicken pairs extremely well with the cart’s namesake jojo potatoes and a date milkshake.
Sometimes, nothing tastes better than fried chicken that is just the right amount of crispy and juicy. Fried chicken is the kind of food that makes everything better, whether you’re having a bad day or celebrating something important. I’ve been on a personal quest for the past few months to find the best places in my area to get fried chicken, and I can’t wait to tell you about them!
How to Find Amazing Fried Chicken Spots Near You
Before I give you specific suggestions, let me talk about some tried-and-true ways I’ve found the best fried chicken places.
Using Search Tools Effectively
When I want fried chicken, the first thing I do is pull out my phone and search for “best fried chicken near me.” It’s an art to find the real gems this way, though:
- Check Yelp – It’s still one of the most reliable resources with detailed reviews, photos, and ratings
- Google Maps – Great for seeing what’s literally closest to you right now
- Ask locals – Sometimes the best spots aren’t the most visible online
- Look beyond chain restaurants – While they’re consistent, local spots often have more unique flavors
Reading Reviews Smartly
When browsing through reviews on sites like Yelp. I’ve learned to look for
- Mentions of specific qualities like “crispy,” “juicy,” or “flavorful”
- Reviews that describe the breading and seasoning
- Comments about portion sizes and value
- Recent reviews (within the last few months)
- How the chicken is served (fresh, made-to-order, etc.)
What Makes Truly Great Fried Chicken?
Before we dive into specific recommendations, let’s talk about what separates good fried chicken from great fried chicken
The Perfect Crust
The exterior should have that satisfying crunch when you bite into it. The best places achieve this through:
- Double-dredging the chicken in seasoned flour
- Using buttermilk marinades
- Maintaining the perfect oil temperature
- Seasoning immediately after frying
Juicy, Flavorful Meat
Great fried chicken stays moist and tender inside, regardless of how crispy the outside gets. This comes from:
- Brining or marinating the chicken before frying
- Using quality chicken (free-range or organic often tastes better)
- Cooking at the right temperature to seal in juices
- Proper resting time after frying
Signature Seasonings
The best spots have their own unique blend of spices that make their chicken unmistakable. Some focus on:
- Traditional Southern seasonings (salt, pepper, paprika, garlic)
- Spicy variations with cayenne or hot sauce
- Asian-inspired flavors with ginger, soy, or five-spice
- Unique herb blends that set them apart
Top Fried Chicken Spots Based on Location
I’ve organized some top spots by region to help you find amazing fried chicken wherever you might be!
Southern-Style Classics
If you’re looking for traditional Southern fried chicken with all the fixings:
- Mama’s Home Cooking – Their chicken is brined for 24 hours and double-dredged in a secret spice mix
- Southern Comfort Kitchen – Known for extra-crispy chicken and incredible sides like mac and cheese
- Country Fare Diner – Old-school pressure-fried chicken that’s juicy every single time
Urban Hotspots
Cities often have innovative takes on fried chicken worth trying:
- Cluck & Bottle – Craft beer paired with artisanal fried chicken
- The Bird – Nashville hot chicken with various heat levels
- Seoul Fried Chicken – Korean-style double-fried chicken with amazing sauces
Fast-Casual Options
When you need good chicken fast:
- Raising Cane’s – Focus on chicken fingers with their famous Cane’s sauce
- Popeyes – Their chicken sandwich started a fast food war for a reason
- Jollibee – Filipino-style chicken that’s uniquely delicious
Finding the Best Fried Chicken in Denver
If you’re in Denver, CO, you’re in luck! Denver has an incredible fried chicken scene with options ranging from traditional Southern-style to innovative fusion creations.
Top Rated Denver Fried Chicken Joints
Based on Yelp reviews and local recommendations, these are the standout chicken spots in Denver:
- The Post Chicken & Beer – Farm-raised chicken, gluten-free options, and craft beer
- Lou’s Food Bar – Nashville hot chicken that ranges from mild to “holy cluck” spicy
- Birdcall – Modern fast-casual spot with technology-forward ordering and quality ingredients
- White Fence Farm – An institution known for their corn fritters and crispy chicken
- Music City Hot Chicken – Authentic Nashville hot chicken with varying heat levels
Local Favorites Worth Trying
Some places might not have the highest ratings but have loyal followings for good reason:
- Welton Street Cafe – Soul food institution with fried chicken that locals swear by
- Kings Chicken – No-frills takeout spot with consistently good chicken
- Genna Rae’s Wings and More – Family-owned spot with excellent chicken and waffles
Tips for Ordering the Best Fried Chicken
Over the years, I’ve picked up some insider knowledge on how to order the best possible fried chicken:
What to Ask For
- Request freshly fried chicken (some places will make it to order if you’re willing to wait)
- Ask about signature sauces or dips that might not be listed on the menu
- Inquire about special seasonings or preparation methods
- Find out which pieces they’re known for (some places do amazing thighs but mediocre breasts)
Best Side Dishes to Pair With Your Chicken
The sides can make or break a fried chicken meal:
| Side Dish | Why It Works |
|---|---|
| Mac and Cheese | Creamy texture complements the crispy chicken |
| Collard Greens | Slight bitterness cuts through the richness |
| Biscuits | Perfect for soaking up chicken juices |
| Coleslaw | Cool, crunchy contrast to hot chicken |
| Mashed Potatoes | Classic comfort food pairing |
Making Your Own Amazing Fried Chicken at Home
Sometimes I can’t get out to my favorite chicken spot, so I’ve worked on perfecting my home fried chicken game. Here are some tips:
Essential Equipment
- A deep heavy-bottomed pan or Dutch oven
- Instant-read thermometer to monitor oil temperature
- Wire rack for draining and resting
- Cast iron skillet for smaller batches
My Go-To Simple Recipe
Here’s a basic recipe that consistently delivers great results:
- Brine your chicken – 4 cups water, ¼ cup salt, 2 tbsp sugar for 4-6 hours
- Dredge mixture – 2 cups flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp cayenne, 2 tsp salt, 1 tsp black pepper
- Egg wash – 3 eggs beaten with ½ cup buttermilk
- Double dredge process – Flour → egg wash → flour again
- Fry at 350°F – About 12-14 minutes for dark meat, 10-12 for white meat
Beyond Traditional Fried Chicken
Don’t limit yourself to just traditional Southern fried chicken! There are so many amazing variations worth trying:
International Fried Chicken Styles
- Korean – Double-fried with a thin, shattery crust and sweet-spicy glazes
- Japanese – Karaage with ginger, garlic, and soy marinade
- Filipino – Juicy chicken marinated in citrus and garlic
- Indonesian – Ayam goreng with turmeric and lemongrass
Dietary Variations
More places are offering options for different dietary needs:
- Gluten-free – Using rice flour or alternative coatings
- Boneless options – For easier eating
- Air-fried – Lower-fat alternative that can still be crispy
- Plant-based – Seitan or soy-based “chicken” alternatives
The Best Time to Get Fried Chicken
I’ve noticed that timing can make a huge difference in your fried chicken experience:
- Lunch rush – Fresh chicken but longer waits
- Off-peak hours – Less waiting but chicken might not be as fresh
- Weekday specials – Many places offer deals on slower days
- Right after a fresh batch – Ask when they drop fresh chicken
My Personal Fried Chicken Journey
I wasn’t always a fried chicken enthusiast. When I was younger, we only had the most basic fast food versions, and I thought that was the best there was. Then, a few years ago, I went to a small family-owned restaurant and tried real Southern fried chicken. It completely changed my idea of what fried chicken could be.
Since then, I’ve made it my mission to try every notable fried chicken spot I can find. I’ve driven hours for famous chicken joints and waited in line for over an hour just to try hyped-up new places. Some have been worth it, others not so much. But the journey has been delicious!
Common Questions About Finding Great Fried Chicken
Is expensive fried chicken always better?
Not necessarily! Some of the best chicken I’ve had has come from hole-in-the-wall spots with very reasonable prices. Price doesn’t always correlate with quality when it comes to fried chicken.
What’s better – bone-in or boneless?
This is totally subjective, but bone-in chicken tends to be juicier and more flavorful because the bone helps insulate the meat during cooking. However, boneless pieces are easier to eat and often more consistent.
How do I know if a place makes fresh chicken?
Ask! Most places are honest about whether they fry to order or make batches. You can also look for visual cues – super-fresh chicken will have a more vibrant, less greasy appearance.
What about chicken sandwiches?
The fried chicken sandwich craze has given us some incredible options. When evaluating a chicken sandwich, look for freshly fried chicken (not pre-fried and reheated), quality bread, and thoughtful toppings that complement rather than overwhelm the chicken.
Conclusion: The Hunt Never Ends
Finding the best fried chicken near you is a delicious adventure that never really ends. New places open, chefs perfect their recipes, and your own tastes evolve. I’m constantly updating my personal “best fried chicken” list as I discover new spots.
The best approach is to keep an open mind, be willing to try places off the beaten path, and trust both reviews and recommendations from locals. And when you find that perfect spot with the ideal balance of crispy, juicy, and flavorful? Treasure it, support it, and definitely tell your friends about it (after you’ve had your fill, of course!).
What’s your favorite fried chicken spot? Have you discovered any hidden gems in your area? I’d love to hear about your fried chicken experiences in the comments below!
Now if you’ll excuse me, all this writing about fried chicken has made me hungry. I think I know where I’m heading for dinner tonight!
Lighthouse Restaurant & Bar
One might expect to find a restaurant called Lighthouse in the other Portland, on the opposite coast, yet this off-the-beaten-track, old-school Linnton classic is a favorite among Portland chefs, especially for its fried chicken. Serious chicken heads should start with the dry-spiced, Louisiana-style chicken wings, served with classic blue cheese dressing and celery, before moving on to the hearty fried chicken dinner — boneless, buttermilk-brined fried chicken stacked on top of mashed potatoes, gravy, and braised greens.
