Charles Gabriel oversees the revered fried chicken at this narrow, counter-service restaurant, which, true to its name, crisps its birds in cast iron skillets instead of deep fryers. The result is beautifully dark, flavorful chicken pieces. But don’t overlook oxtails, smothered steak, and meaty barbecue pork spare ribs, either.

Harlem wouldn’t be Harlem without Sylvia’s, which has served soul food in the neighborhood since 1962. Though founder Sylvia Woods has passed and the multi-room restaurant now takes up a whole city block, little about the food has changed. Opt for the tangy ribs and chicken livers, coated in sautéed onions and gravy.

Marcus Samuelsson’s temple to down-home cooking became an instant hit when it opened its doors in 2005 and is still packing droves in its airy, comfortable dining room. Samuelsson deftly melds cultures and flavors, like with fried chicken paired with a red velvet waffle or jambalaya for two loaded with lobster, soft-shell crab, mussels, clams, and bits of that fried bird.

This no-frills joint, decked out in murals featuring the likes of Barack Obama and Michael Jackson, is known primarily for its fried chicken and waffles. The menu also expands to pork chops named after Gabrielle Union, chicken wings in honor of Ludacris, and unfamous but worthy fried okra.

Chef Artist Thornton’s colorful, tiny, four-table restaurant in Spanish Harlem has the feel of a home dining room. Thornton takes that further into the food, making dishes influenced by his Southern grandmother. Get the pork chop, buttermilk fried chicken, and vegan-friendly collard greens cooked with sesame oil. Cash only, and reservations are encouraged.

Harold’s, which takes up a bright space on the ground floor of the Arlo Hotel, turns out refined versions of simple Southern fare in twee dishware. In the traditional fashion, chef Harold Moore offers proteins alongside generously sized side dishes. The foie gras-stuffed beer can chicken and mashed potatoes are highlights.

Blissfully lacking in trendiness, this Alphabet City mainstay is indeed little more than a counter. Diners at the bar can watch the kitchen make its crisp, moist fried chicken, available in platters and a sandwich. Bobwhite also fries up catfish and serves rib-sticking sides like the mac and cheese. The room isn’t much to look at, but takeout is a safe backup option. There’s an additional location in the Urbanspace food hall in Midtown East.

Some of New York’s best fried chicken comes, improbably, from two chefs who previously worked at Miami’s popular Yardbird, now running this hip but approachable East Village restaurant. Top Chef alums Jeff McInnis and Janine Booth brine their poultry in sweet tea, dust it in lemon powder, and serve it with Tabasco-spiked honey for a sweet-meets-savory taste. Other elevated renditions of classics, like shrimp and grits and jus-drenched biscuits, are equally worthwhile. The American whiskey list is extensive and put to use in interesting house cocktails.

Pies ‘n’ Thighs has survived many waves of gentrification and dining trends in South Williamsburg. The new, roomier location is still justly known for fried chicken with a batter that’s crunchy yet fluffy. The hot sauce-soaked chicken biscuit is another must, but no meal here is complete without at least a slice of cheddar-laced apple pie.

Soco proves that Southern food need not come on checkered tablecloths accompanied by banjo. Clinton Hill’s Soco delivers unorthodox twists on standards, including fried catfish and chips with a kimchi aioli and a whole branzino with dirty rice. The slightly clubby yet cozy bar area hosts live DJs.

The homey, wood-floored Peaches is the flagship of a Bed-Stuy mini-chain that also includes Peaches HotHouse and Peaches Shrimp & Crab. The food runs the gamut of Southern cuisine, from grits dotted with short rib to a jumbo shrimp po’ boy.

Celebrity chef Cheryl Smith runs this wood-heavy, warmly lit Prospect Heights hideaway near the Brooklyn Museum. Though anchored in the tradition of soul food, her menu doesn’t observe regional or ethnic bounds, moving from mussels in a Thai coconut curry to Creole-style shrimp and bulgogi ribeye steak.

Top Chef alum Chris Scott helms this Windsor Terrace soul food destination with his wife, Eugenie Woo. The elegantly rustic restaurant takes delightful liberties. Whites in the deviled eggs are deep fried, then piped with dressed yolks and topped with torn kale for color. Other out-of-the-box options include chicken-fried tempeh and pickled watermelon and cured salmon salad with spicy peanuts and pimento cheese.