{"id":718767,"date":"2021-09-21T10:15:15","date_gmt":"2021-09-21T10:15:15","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=718767"},"modified":"2024-10-11T04:01:14","modified_gmt":"2024-10-11T09:01:14","slug":"the-best-fried-chicken-in-every-state","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/the-best-fried-chicken-in-every-state\/","title":{"rendered":"The Best Fried Chicken in Every State"},"content":{"rendered":"https:\/\/www.tasteofhome.com\/collection\/best-fast-food-fried-chicken-ranked\/\r\n
Krispy's Fried Chicken and Seafood<\/b><\/a><\/span>, Wichita<\/b><\/span><\/p>\r\n Imagine plump pieces of chicken fried to golden perfection\u2014that's what you'll find at Krispy's where each order is prepared fresh on the spot. Breaded with flavorful seasoned flour and often served atop a fluffy waffle, it's well worth the wait.\u00a0<\/span><\/p>\r\nEditor's Tip: Ever tried the popular southern dish fried chicken and waffles<\/a>? Here's why it belongs on your breakfast menu.\r\n\r\n\r\n<\/div>\r\n
Kentucky<\/strong><\/h2>\r\nThe Parkette<\/a>, Lexington<\/strong>\r\n\r\nThere's no shortage of amazing fried chicken in the Bluegrass State. But the one that stands out is what many have dubbed the REAL Kentucky Fried Chicken: the legendary lard-fried pieces from The Parkette. They're the best kind of greasy\u2014you won't want to put 'em down. Here's how to make fried chicken that's better than KFC<\/a>!\r\n\r\n\r\n
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Louisiana<\/strong><\/h2>\r\nWillie Mae's Scotch House<\/a>, New Orleans<\/strong>\r\n\r\nAccording to the Food Network and the Travel Channel, this isn't just the best fried chicken in Louisiana...it's the best in the whole country<\/em>. Seasoned solely with salt and pepper, the skin is stuff of fast-food fantasies: a deep golden color and tantalizingly crispy texture.\r\n\r\n\r\n
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Maine<\/strong><\/h2>\r\nHot Suppa<\/a>, Portland<\/strong>\r\n\r\nTime to get messy. At Hot Suppa in Portland, the chicken is so juicy, you'll need all the napkins you can get. Opt for chicken and waffles or go with the Fried Chicken Sandwich, which is chicken layered with jalapeno slaw and Sriracha mayo.\r\n\r\n\r\n
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Maryland<\/strong><\/h2>\r\nEkiben<\/a>, Baltimore<\/strong>\r\n\r\nThis definitely is not your mama's fried chicken. But Ekiben's Asian fusion take on it is equally exquisite (super crunchy skin included). The \"Neighborhood Bird\" bento box comes with a Taiwanese curry fried chicken thigh on a steamed bun with spicy mayo and pickles. Place an online order and pick up curbside for dinner tonight.\r\n\r\n\r\n
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Massachusetts<\/strong><\/h2>\r\nCutty's<\/a>, Brookline<\/strong>\r\n\r\nBe prepared to wait in line at Cutty's. Once a month, the husband-and-wife-owned eatery opens for \"Super Cluckin' Sunday,\" where the only thing on the menu is the buttermilk fried chicken sandwich topped with ranch, BBQ sauce and sweet onion with a side of housemade chips. While you'd normally have to get there early and be prepared to wait, the restaurant is now taking online orders for curbside pick up only.\r\n\r\n\r\n
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Michigan<\/strong><\/h2>\r\nEastside Fish Fry & Grill<\/a>, Lansing<\/strong>\r\n\r\nTake Guy Fieri's word for it: This Michigan grill knows how to do a bird justice. After sitting in a secret spice dry rub for 48 hours, what's known in the area as \"crack chicken\" is deep-fried to order. If you're feeling exotic, try the fried frog legs...they taste like chicken! Guy Fieri calls these foods the real deal, too.<\/a>\r\n\r\n\r\n
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Minnesota<\/strong><\/h2>\r\nRevival<\/a>, St. Paul<\/strong>\r\n\r\nWe're drooling over the chicken at this popular Minnesota joint where the birds are marinaded for three days before being fried in lard. The end result? A crispy exterior that clings to the chicken, letting the full-bodied flavors shine through.\r\n\r\n\r\n
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Mississippi<\/strong><\/h2>\r\nOld Country Store, Lorman<\/strong>\r\n\r\nThe only thing better than fried chicken is a fried chicken buffet. You'll find it at this off-the-beaten-path restaurant, where the battered birds are stuff of legends. (Seriously, founder Arthur Davis has been dubbed the King of Chicken.) Alton Brown even described it as the best fried chicken he's ever had in his life. \r\n
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Missouri<\/strong><\/h2>\r\nHodak's<\/a>, St. Louis<\/strong>\r\n\r\nNot all fried chicken is created equal. And Hodak's half-bird special certainly stands apart from the rest. Not only is it piled on plates in giant portions, it also bucks the tradition and instead has a cornmeal crust, reminiscent of Grandma's best cornbread<\/a>.\r\n\r\n\r\n
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Montana<\/strong><\/h2>\r\nRoost Fried Chicken<\/a>, Bozeman<\/strong>\r\n\r\nDiscover a piece (pun intended) of the South at this Bozeman restaurant which uses a family recipe that came all the way from Tennessee. Don't miss their unique \"fried chicken on a stick,\" a crave-worthy, crunchy bite topped with a buttery biscuit.\r\n\r\n\r\n
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Nebraska<\/strong><\/h2>\r\nTime Out<\/a>, Omaha<\/strong>\r\n\r\nChances are that you'll want to eat every last bit of flavorful fried chicken on your plate at this Midwestern must-visit. And you actually can! The breasts are deboned before frying so you get a huge chunk of juicy meat just waiting to be devoured.\r\n\r\n\r\n
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Nevada<\/strong><\/h2>\r\nBlue Ribbon Fried Chicken<\/a>, Summerlin<\/strong>\r\n\r\nSpend 20 years perfecting your breading's spice blend (hint: it includes basil, parsley, thyme, garlic, paprika, salt and a pinch of cayenne) then dredge your chicken through egg whites and matzo meal for extra crunch, and you're bound to end up with a finger-licking good meal.\r\n\r\n\r\n
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New Hampshire<\/strong><\/h2>\r\nThe Puritan Backroom<\/a>, Manchester<\/strong>\r\n\r\nIt's been rumored that The Puritan Backroom is the birthplace of the chicken tender. One bite and you'll know why\u2014the strips are lightly battered and piping hot. Dip them into homemade sweet and sour sauce, which is served on the side.\r\n\r\n\r\n
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New Jersey<\/strong><\/h2>\r\nChicken Supreme,<\/a> Paterson<\/strong>\r\n\r\n\"Always fresh, never frozen\" is the motto at this Jersey joint. Each hunk of meat (seriously, the pieces are BIG!) is coated in crispy breading that gives way to a mouthful of juicy goodness inside.\r\n\r\n\r\n
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New Mexico<\/strong><\/h2>\r\nNexus Brewery<\/a>, Albuquerque<\/strong>\r\n\r\nChicken and waffles are a match made in brunch heaven. And at this brewery, they're famous for their New-Mexico-meets-soul-food version of the classic combo. You'll be handed a savory cornbread waffle topped with crunchy fresh chicken (don't forget the cracklings!) and drizzled with butter pecan syrup.\r\n\r\n\r\n
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New York<\/strong><\/h2>\r\nPies 'n' Thighs<\/a>, Brooklyn<\/strong>\r\n\r\nThe name says it all: You'll chow down on crackling fried chicken pieces followed by sinfully sweet housemade pies at this hidden gem. One ingredient that's definitely not lacking on the chicken or in the desserts? So. Much. Butter. (Trust us, it's delicious.) Find out which butter brand won our blind taste test<\/a>.\r\n\r\n\r\n
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North Carolina<\/strong><\/h2>\r\nMama Dips<\/a>, Chapel Hill<\/strong>\r\n\r\nIn the pecking order of Southern soul food, this Chapel Hill landmark comes out on top. Don't expect any frills or fancy ingredients: A little black pepper and some shortening is all Mama herself needed to whip up some of the best fried chicken you'll ever eat.\r\n\r\n\r\n
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North Dakota<\/strong><\/h2>\r\nHornbacher's, Fargo<\/strong>\r\n\r\nGo for the groceries, stay for the fried chicken. That should be the motto of Hornbacher's, a regional supermarket that's known more for delicious poultry that's freshly breaded and fried. Convenience meets comfort food in the best\u2014and juiciest\u2014way possible.\r\n\r\n\r\n
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Ohio<\/strong><\/h2>\r\nBelgrade Gardens<\/a>, Barberton<\/strong>\r\n\r\nWhat better place to sink your teeth into the crispiest, crunchiest chicken than the \"Fried Chicken Capital of the World\"? Belgrade Gardens not only lives up to its city's nickname with its juicy pieces (the owner was the first to serve the chicken back), it also offers a hot relish for dipping unlike anything we've tasted.\r\n\r\n\r\n
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Oklahoma<\/strong><\/h2>\r\nEischen's<\/a>, Okarche<\/strong>\r\n\r\nCountry cooking's done right at the oldest bar in Oklahoma. Pan-fried in a cast-iron skillet, the chicken (which you can only order as a whole, not half) is picture-perfect and succulent enough to clean straight off the bone. P.S.: The sides\u2014fried okra<\/a> and white toast\u2014are just as tasty.\r\n\r\n\r\n
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Oregon<\/strong><\/h2>\r\nToki<\/a>, Portland<\/strong>\r\n\r\nIf you're looking for Korean fired chicken<\/a> in Portland, look no further than Toki. Opened by Peter Cho and Sun Young Park, the husband and wife team behind Han Oak<\/a>, this modern restaurant offers four options for fried chicken wings: essence of instant ramen, Korean hot chicken, sweet garlic soy glaze and spicy gochujang and tamarind. If you can't decide, you can also get a chicken wing flight with each delicious flavor!\r\n
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Pennsylvania<\/strong><\/h2>\r\nFederal Donuts<\/a>, Philadelphia<\/strong>\r\n\r\nFried chicken has a new best friend: the doughnut. (Sorry, waffles!) Snag the sweet and savory duo at this Philly shop where you'll walk away with a succulent twice-fried breast, thigh and drumstick with a homemade honey cake doughnut on the side.\r\n\r\n\r\n
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Rhode Island<\/strong><\/h2>\r\nBucktown<\/a>, Providence<\/strong>\r\n\r\nThe first rule of flawless fried chicken? Don't season the breading. At least that's what chef Ashley Faulkner believes\u2014and what makes her signature chicken so well-known in the area. She uses some of the pickle brine in the flour mixture for extra flavor and flakiness.\r\n\r\n\r\n
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South Carolina<\/strong><\/h2>\r\nYogi Bear's Honey Fried Chicken<\/a>, Hartsville<\/strong>\r\n\r\nOne word: thick. That's the best way to describe the crust of this famous fried chicken, which tastes even better dipped in syrupy honey. It's heavy, too, because the extra-dense exterior keeps all of the savory juices trapped inside.\r\n\r\n\r\n
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South Dakota<\/strong><\/h2>\r\nThe Keg<\/a>, Sioux Falls<\/strong>\r\n\r\nFrying one piece of chicken at a time is what The Keg prides itself on, making every bite as mouthwateringly tender and crispy as possible. And while you can order everything from the breast to the thigh, you'll definitely want to get a plate of their famous chicken gizzards.\r\n\r\n\r\n
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Tennessee<\/strong><\/h2>\r\nPrince's Hot Chicken Shack<\/a>, Nashville<\/strong>\r\n\r\nIn Music City, you don't get fried chicken... you get Nashville Hot Chicken<\/a>! If you think you can handle the heat, head to Prince's, the place where it all began. Just make sure you order a cold soda and creamy coleslaw to soothe your burning mouth afterward.\r\n\r\n\r\n
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Texas<\/strong><\/h2>\r\nChuy's<\/a>, Austin<\/strong>\r\n\r\nPeople go crazy over the Elvis Green Chile Fried Chicken at Chuy's (which has now become a national chain). Smothered in spicy green chile sauce and cheddar cheese, the chicken itself gets its crunchy coating from one special secret ingredient: Lay's potato chips. We can't get enough Lay's! Find out our favorite flavors<\/a>.\r\n\r\n\r\n
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Utah<\/strong><\/h2>\r\nCurry Fried Chicken<\/a>, Salt Lake City<\/strong>\r\n\r\nIndian takeout and Southern home cooking: Not a combination you would think would be good together. But after one bite of this sizzling, curry-infused fried chicken, you'll be sold! It gives \"spicy chicken\" a whole new meaning.\r\n\r\n\r\n
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Vermont<\/strong><\/h2>\r\nChicken Charlie's<\/a>, Burlington<\/strong>\r\n\r\nThe next time you have a hankering for fast food fried chicken, pop into Chicken Charlie's. Their tender birds are the right amount of greasy to satisfy your craving\u2014and we've heard their Cajun-spiced chicken is just like what you'd find in the deep South.\r\n\r\n\r\n
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Virginia<\/strong><\/h2>\r\nTanglewood Ordinary Country Restaurant<\/a>, Maidens<\/strong>\r\n\r\nPut some South in your mouth at this historic hotel where you'll find all-you-can-eat piles of glistening fried chicken. The breading is light enough to add that crackling texture while still allowing the juicy meat to really steal the show.\r\n\r\n\r\n
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Washington<\/strong><\/h2>\r\nHeaven Sent Fried Chicken<\/a>, Seattle<\/strong>\r\n\r\nAre the breaded birds at this Northern chain really sent from above? No... but they definitely taste like they are. With meat so tender it almost melts in your mouth, you'll understand why chef Ezell Stephens was flown to Chicago to make his famous fried chicken for Oprah herself. Here's what else Oprah loves to eat<\/a>.\r\n\r\n\r\n
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West Virginia<\/strong><\/h2>\r\nSumthin' Good Soul Food<\/a>, South Charleston<\/strong>\r\n\r\nFor a supper (that's dinner in West Virginia speak) as wonderful as the state itself, stop in for the made-to-order fried chicken at Sumthin' Good Soul Food. The crisp and crunchy exterior is seasoned to perfection.\r\n\r\n\r\n
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Wisconsin<\/strong><\/h2>\r\nGraze<\/a>, Madison<\/strong>\r\n\r\nYou can feel good about ripping into this farm-to-table fried chicken sourced from local pastures. They offer a Midwestern take on the Nashville Hot Chicken, bringing it to you on a thick waffle with a pot of maple syrup to soothe the heat of the cayenne butter.\r\n\r\n\r\n
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Wyoming<\/strong><\/h2>\r\nBodega<\/a>, Jackson Hole<\/strong>\r\n\r\nYes, it's from a food truck. But the chicken sandwiches from Bodega are everything you've dreamed of. Choose from one of six fried chicken sandwich options, each featuring a hand-cut piece of meat soaked in buttermilk, breaded and not just fried...but