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Three pieces of flakey, fried chicken rest in a red-and-white checkered napkin in a takeout basket.
The fried chicken at Peaches Hot House in Bed-Stuy.
Clay Williams/Eater NY

The Best Fried Chicken Dishes in New York City

Where to find fried chicken, on plates and in sandwiches, at restaurants across the city

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The fried chicken at Peaches Hot House in Bed-Stuy.
| Clay Williams/Eater NY

One could argue that fried chicken is America’s greatest contribution to world gastronomy: golden brown and crunchy on the outside, flavorful and oozing juices on the inside. In New York City, it’s available in a dizzying number of permutations, now including an Indian-spiced version straight from the streets of Mumbai, a vinegary Dominican version, and a skillet-fried riff that marks the return of a beloved Harlem chef. As the country’s foremost comfort food, fried chicken has never been needed more.

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Paula's Soul Food Cafe

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The fried chicken at this soul food cafe in the Wakefield section of the Bronx is buttermilk-marinated, and hence a little darker than most. It’s great, and so are the whiting sandwiches, mac and cheese, banana pudding, and takeout seafood boils from owner Omar Bailey. There’s another location in Hackensack, New Jersey.

Two pieces of dark fried chicken
Fried chicken is crisp and dark brown at Paula’s.
Robert Sietsema/Eater NY

John's Fried Chicken

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This branch of a Jersey Dominican restaurant chain produces some very fine fried chicken at bargain prices, with a faint tang of its vinegar marinade. The skin is thick and crisp, and the bird is routinely served on a luxurious bed of rice and peas. A steam table holds other potential sides. Open 24 hours.

Two pieces of chicken on a bed of dark rice with the occasional black bean visible.
Chicken with rice and beans.
Robert Sietsema/Eater NY

Charles Pan-Fried Chicken

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After a years-long hiatus, chicken impresario Charles Gabriel recently returned to Harlem with a revamped and expanded menu that included barbecued ribs, smothered chicken, fried fish, and pulled pork. But the heart of the operation is still lightly dusted pieces of chicken, skin intact, fried in a series of skillets by the old-fashioned method that came here from the Carolinas long ago, requiring constant surveillance on the part of the cook.

A takeout container with three pieces of fried chicken sits on a checkered blue and white cloth.
Charles Pan Fried Chicken still fries its birds in skillets.
Melanie Landsman/Eater NY

Palace Fried Chicken

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With a touch of paprika and a shake of garlic powder, the chicken at Palace Fried Chicken in Astoria has a slight red tint and draws on a number of Latin American influences. It’s also shockingly inexpensive and open until at least 10 p.m. each night. The free biscuit is pretty good, too. All of the meat is halal, and there’s plenty of seating inside the restaurant.

Two pieces of fried chicken with a biscuit on a white paper plate on a blue tray
Chicken and a biscuit at Palace Fried Chicken.
Robert Sietsema/Eater NY

Jollibee

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The fast-food Filipino chain Jollibee — whose mascot is a radiantly happy bumblebee — has long been established in Woodside, but it took years for its Manhattan branch to open in 2018, and then two more appeared in Jersey City, one inside the PATH station at Journal Square. Good fried chicken sold by the piece is its raison d’être, but the sides are also worth ordering. These include a very sweet spaghetti with tomato sauce topped with cheese. The peach-mango fried hand pies are also estimable.

You’re not going to believe this, but it’s a fried chicken drumstick plus a giant pile of spaghetti with red sauce
Fried chicken and spaghetti is a signature of Jollibee.
Robert Sietsema/Eater NY

Gosuke-Akimitsu

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This oddball restaurant hidden behind the lobby of a Japanese hotel (don’t miss the animatronic dinosaur that greets you from a glass cage) specializes in sushi and tempura, and the fried chicken is some of the best found in the city’s Japanese restaurants. Pieces of thigh meat are marinated in soy sauce, and the flavor of the flesh is rich and salty. Squeeze on the lemon for maximum enjoyment.

A little pile of boneless fried chicken with a lemon wedge on the side.
The fried chicken at Gosuke.
Robert Sietsema/Eater NY

Bonchon New York

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This classic Korean fried chicken chain fries its chicken twice, and you can count on a crisp and slightly sweet crust, whether ordering the spicy version or one doused in soy garlic. Sides include kimchi coleslaw and pickled daikon radish, and the Parmesan-heaped french fries aren’t bad, either. There are multiple other locations, including in Brooklyn and New Jersey.

A box of sticky looking fried chicken, with french fry and cubed radish sides.
Korean fried chicken and french fries at Bonchon.
Robert Sietsema/Eater NY

TKK Fried Chicken

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For some fine fast-food fried chicken that’s not Popeyes, turn to Taiwan’s TKK chain, founded in 1974. It teamed up with Kung Fu Tea near Baruch College, where you can wash down fairly conventional fried chicken with a vast range of hot and frozen beverages, plus beer. The chicken comes in three degrees of hotness. Don’t miss the fried chicken skin rolls stuffed with sticky rice, called kwa kwa bao.

TKK Fried Chicken plate with tea and shishito peppers.
Fried chicken and shishito peppers at TKK Fried Chicken.
Robert Sietsema/Eater NY

Pelicana Chicken

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This Korean chain, which calls itself the King of Chicken, offers the usual assortment of bone-in and boneless chicken pieces, and batters that vary in crispiness and spiciness. It specializes in unusual dipping sauces, which come in flavors like camembert, honey garlic, and scallion that enliven the poultry considerably. There are other locations in Manhattan, Queens, and Brooklyn.

Two trays of fried chicken with all sorts of toppings and dipping sauces on the side.
Fried chicken and dipping sauces at Pelicana.
Robert Sietsema/Eater NY

Rowdy Rooster

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This fast-casual spot from Chintan Pandya and Roni Mazumdar, the partners behind the popular Indian restaurants Dhamaka and Semma, serves a fried bird with an Indian spin. The sandwich comes in two sizes on a Portuguese pao roll and is available at a range of heat levels, along with chutney and yogurt raita. Regular bone-in pieces of chicken, served in a box, are also available, as are vegetarian options, the best of which is made with fried cauliflower.

A hand holds a big thick sandwich up in front of a colorful backdrop.
A Mumbai-style chicken sandwich from Rowdy Rooster.
Robert Sietsema/Eater NY

Blue Ribbon Fried Chicken

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The fried chicken at this sushi empire spin-off — a knock-off of spicy Nashville chicken — is nothing special, but a recently introduced fried chicken “hot dog” turns out to be a very enjoyable way to eat fried chicken. One of several variations available, called “the firedog,” consists of a tender served in a hot dog bun with dill pickles, sweet pickled jalapenos, and chipotle mayo for several explosive charges of hotness.

A chicken tender in a bun with pickles.
A fried chicken “hot dog” at Blue Ribbon.
Robert Sietsema/Eater NY

Bobwhite Counter

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This microsized spot in Alphabet City specializes in two things: fried chicken and catfish. The chicken is simple and crisp-skinned, with little fuss made other than very careful cooking. The sides are also great, especially the lighter-than-air biscuits and hearty mac and cheese. Caesar salads are also available, and there are multiple food court locations, too, but be forewarned they serve chicken tenders and chicken sandwiches, not whole bone-in pieces.

Fried chicken with collard greens and a biscuit on a pink flowered plate
Fried chicken and collard greens at Bobwhite Counter.
Robert Sietsema/Eater NY

The Commodore

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The Commodore has been a Williamsburg destination for more than a decade, with a corner location near the on-ramp of the BQE, a pair of kitschy dining rooms, and a backyard. Chicken sandwiches topped with coleslaw and pickles — the breast filet sticking way beyond the bun — have long been a staple, and there’s a chicken dinner on the menu, too.

A bun smaller than the breast filet glowing red from spices.
The spicy fried chicken sandwich at the Commodore.
Robert Sietsema/Eater NY

Pies 'n' Thighs

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This is where the Brooklyn hipster fried chicken movement began under the Williamsburg Bridge in 2006, when Pies ’n’ Thighs debuted at the Rockstar Bar. Its current location still turns out excellent plump fried chicken pieces. The bird’s heavily brined, and the pies aren’t bad, either.

Two pieces of fried chicken along with blackeyed peas and a biscuit on a yellow plate
Fried chicken from Pies ‘n’ Thighs.
Robert Sietsema/Eater NY

Halal-N-Out

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This restaurant located under the BQE at least partly wants to be like In-N-Out Burger, or so the name and red and yellow signage seems to suggest. The burgers and fries are up to snuff, but even better are the huge fried chicken sandwiches, too big to wrap your jaws around. Order them spicy or plain, and eat them at the counter inside or across the street at picnic tables near the Williamsburg bus depot.

 A fried chicken sandwich with lettuce, tomato, and mayo.
The spicy halal chicken sandwich at Halal-N-Out.
Robert Sietsema/Eater NY

Gage & Tollner

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Gage & Tollner opened on the ground floor of a commercial building in 1879, and its landmarked interior has been preserved, despite a rocky history that has seen it closed for years before recently reopening. It was once home of the legendary Black chef Edna Lewis, whose spirit still hovers over the kitchen. Fried chicken is one of the menu’s offerings, buttermilk marinated and served with hush puppies and kimchi slaw, the latter a touch of modernity in a historic plate of food.

A few pieces of chicken sticking up in a basket with round fritters and dark green slaw.
Gage & Tollner’s fried chicken and hush puppies.
Robert Sietsema/Eater NY

Grandchamps

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Expect fried chicken with a Haitian influence at Grandchamps in Bed-Stuy. It’s served with the spicy slaw called pikliz, plus white rice and twice-fried plantains. The bird is spare, crusty, and utterly delicious. Other Haitian standards like griot are available, and a selection of groceries is displayed on the counter.

Two pieces of fried chicken with green plantains, rice, and slaw.
Fried chicken with rice at Grandchamps.
Robert Sietsema/Eater NY

Yafa Deli

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The Yemeni owners of this Clinton Hill bodega claim they learned to fry chicken from African American cooks in the neighborhood. And there it is, gleaming in the glass cabinet: chicken parts fried in small batches, and utterly fantastic. The deli is open 24 hours and only offers takeout.

Two pieces of golden brown fried chicken
Yafa Deli’s fried chicken.
Robert Sietsema/Eater NY

Peaches Hot House

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Bed-Stuy mainstay Peaches Hot House’s business actually thrived throughout the pandemic, and one main reason is its fried chicken, served as a Nashville-style hot chicken plate or as a fried chicken sandwich. This neighborhood spot offers decent-sized portions that are reasonably priced, but most of all, the Southern-inspired recipes are no fuss and exactly what is expected of stellar fried chicken: crispy, flaky, and juicy.

Three pieces of flakey, fried chicken rest in a red-and-white checkered napkin in a takeout basket.
Fried chicken from Peaches Hot House.
Clay Williams/Eater NY

Pecking House

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Eleven Madison Park veteran chef Eric Huang makes fried chicken seasoned with Tianjin chile and Sichuan peppercorns, plus a rotating side dishes such as smashed cucumbers or a seasonal salad. For much of the pandemic, the chicken was available for takeout and delivery, and at one point it had a waitlist of close to 10,000 people. Now it’s served from a small restaurant on the edge of Park Slope and Prospect Heights.

A pair of tongs dips a piece of fried chicken into a vat of red sauce.
The chile fried chicken at Pecking House.
Adam Friedlander/Eater NY

Mitchell's Soul Food

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Unbrined and coated with a miraculously thin, crisp crust that’s mainly skin, the birds at Mitchell’s Soul Food are supremely flavorful, and they’re served with all the traditional soul food sides, plus some less-usual ones like tomatoes and okra, and beans flavored with ham. The decades-old restaurant is a Prospect Heights stalwart.

A white plate with fried chicken, mac and cheese, and green beans
A leg of fried chicken with sides from Mitchell’s Soul Food.
Robert Sietsema/Eater NY

Cornbread Brooklyn

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This Newark-based restaurant describes itself as “farm to soul” and has quite a different demeanor than the usual soul food spot. It might be in an upscale shopping mall rather than Eastern Parkway with its comfy padded booths and businesslike ambiance. The fried chicken is exceptional, lightly breaded but still exceedingly crunchy, with flavor to spare. The cornbread isn’t bad, either.

Those sides include mac and cheese and cornbread.
The fried chicken at Cornbread Brooklyn.
Robert Sietsema/Eater NY

Paula's Soul Food Cafe

The fried chicken at this soul food cafe in the Wakefield section of the Bronx is buttermilk-marinated, and hence a little darker than most. It’s great, and so are the whiting sandwiches, mac and cheese, banana pudding, and takeout seafood boils from owner Omar Bailey. There’s another location in Hackensack, New Jersey.

Two pieces of dark fried chicken
Fried chicken is crisp and dark brown at Paula’s.
Robert Sietsema/Eater NY

John's Fried Chicken

This branch of a Jersey Dominican restaurant chain produces some very fine fried chicken at bargain prices, with a faint tang of its vinegar marinade. The skin is thick and crisp, and the bird is routinely served on a luxurious bed of rice and peas. A steam table holds other potential sides. Open 24 hours.

Two pieces of chicken on a bed of dark rice with the occasional black bean visible.
Chicken with rice and beans.
Robert Sietsema/Eater NY

Charles Pan-Fried Chicken

After a years-long hiatus, chicken impresario Charles Gabriel recently returned to Harlem with a revamped and expanded menu that included barbecued ribs, smothered chicken, fried fish, and pulled pork. But the heart of the operation is still lightly dusted pieces of chicken, skin intact, fried in a series of skillets by the old-fashioned method that came here from the Carolinas long ago, requiring constant surveillance on the part of the cook.

A takeout container with three pieces of fried chicken sits on a checkered blue and white cloth.
Charles Pan Fried Chicken still fries its birds in skillets.
Melanie Landsman/Eater NY

Palace Fried Chicken

With a touch of paprika and a shake of garlic powder, the chicken at Palace Fried Chicken in Astoria has a slight red tint and draws on a number of Latin American influences. It’s also shockingly inexpensive and open until at least 10 p.m. each night. The free biscuit is pretty good, too. All of the meat is halal, and there’s plenty of seating inside the restaurant.

Two pieces of fried chicken with a biscuit on a white paper plate on a blue tray
Chicken and a biscuit at Palace Fried Chicken.
Robert Sietsema/Eater NY

Jollibee

The fast-food Filipino chain Jollibee — whose mascot is a radiantly happy bumblebee — has long been established in Woodside, but it took years for its Manhattan branch to open in 2018, and then two more appeared in Jersey City, one inside the PATH station at Journal Square. Good fried chicken sold by the piece is its raison d’être, but the sides are also worth ordering. These include a very sweet spaghetti with tomato sauce topped with cheese. The peach-mango fried hand pies are also estimable.

You’re not going to believe this, but it’s a fried chicken drumstick plus a giant pile of spaghetti with red sauce
Fried chicken and spaghetti is a signature of Jollibee.
Robert Sietsema/Eater NY

Gosuke-Akimitsu

This oddball restaurant hidden behind the lobby of a Japanese hotel (don’t miss the animatronic dinosaur that greets you from a glass cage) specializes in sushi and tempura, and the fried chicken is some of the best found in the city’s Japanese restaurants. Pieces of thigh meat are marinated in soy sauce, and the flavor of the flesh is rich and salty. Squeeze on the lemon for maximum enjoyment.

A little pile of boneless fried chicken with a lemon wedge on the side.
The fried chicken at Gosuke.
Robert Sietsema/Eater NY

Bonchon New York

This classic Korean fried chicken chain fries its chicken twice, and you can count on a crisp and slightly sweet crust, whether ordering the spicy version or one doused in soy garlic. Sides include kimchi coleslaw and pickled daikon radish, and the Parmesan-heaped french fries aren’t bad, either. There are multiple other locations, including in Brooklyn and New Jersey.

A box of sticky looking fried chicken, with french fry and cubed radish sides.
Korean fried chicken and french fries at Bonchon.
Robert Sietsema/Eater NY

TKK Fried Chicken

For some fine fast-food fried chicken that’s not Popeyes, turn to Taiwan’s TKK chain, founded in 1974. It teamed up with Kung Fu Tea near Baruch College, where you can wash down fairly conventional fried chicken with a vast range of hot and frozen beverages, plus beer. The chicken comes in three degrees of hotness. Don’t miss the fried chicken skin rolls stuffed with sticky rice, called kwa kwa bao.

TKK Fried Chicken plate with tea and shishito peppers.
Fried chicken and shishito peppers at TKK Fried Chicken.
Robert Sietsema/Eater NY

Pelicana Chicken

This Korean chain, which calls itself the King of Chicken, offers the usual assortment of bone-in and boneless chicken pieces, and batters that vary in crispiness and spiciness. It specializes in unusual dipping sauces, which come in flavors like camembert, honey garlic, and scallion that enliven the poultry considerably. There are other locations in Manhattan, Queens, and Brooklyn.

Two trays of fried chicken with all sorts of toppings and dipping sauces on the side.
Fried chicken and dipping sauces at Pelicana.
Robert Sietsema/Eater NY

Rowdy Rooster

This fast-casual spot from Chintan Pandya and Roni Mazumdar, the partners behind the popular Indian restaurants Dhamaka and Semma, serves a fried bird with an Indian spin. The sandwich comes in two sizes on a Portuguese pao roll and is available at a range of heat levels, along with chutney and yogurt raita. Regular bone-in pieces of chicken, served in a box, are also available, as are vegetarian options, the best of which is made with fried cauliflower.

A hand holds a big thick sandwich up in front of a colorful backdrop.
A Mumbai-style chicken sandwich from Rowdy Rooster.
Robert Sietsema/Eater NY

Blue Ribbon Fried Chicken

The fried chicken at this sushi empire spin-off — a knock-off of spicy Nashville chicken — is nothing special, but a recently introduced fried chicken “hot dog” turns out to be a very enjoyable way to eat fried chicken. One of several variations available, called “the firedog,” consists of a tender served in a hot dog bun with dill pickles, sweet pickled jalapenos, and chipotle mayo for several explosive charges of hotness.

A chicken tender in a bun with pickles.
A fried chicken “hot dog” at Blue Ribbon.
Robert Sietsema/Eater NY

Bobwhite Counter

This microsized spot in Alphabet City specializes in two things: fried chicken and catfish. The chicken is simple and crisp-skinned, with little fuss made other than very careful cooking. The sides are also great, especially the lighter-than-air biscuits and hearty mac and cheese. Caesar salads are also available, and there are multiple food court locations, too, but be forewarned they serve chicken tenders and chicken sandwiches, not whole bone-in pieces.

Fried chicken with collard greens and a biscuit on a pink flowered plate
Fried chicken and collard greens at Bobwhite Counter.
Robert Sietsema/Eater NY

The Commodore

The Commodore has been a Williamsburg destination for more than a decade, with a corner location near the on-ramp of the BQE, a pair of kitschy dining rooms, and a backyard. Chicken sandwiches topped with coleslaw and pickles — the breast filet sticking way beyond the bun — have long been a staple, and there’s a chicken dinner on the menu, too.

A bun smaller than the breast filet glowing red from spices.
The spicy fried chicken sandwich at the Commodore.
Robert Sietsema/Eater NY

Pies 'n' Thighs

This is where the Brooklyn hipster fried chicken movement began under the Williamsburg Bridge in 2006, when Pies ’n’ Thighs debuted at the Rockstar Bar. Its current location still turns out excellent plump fried chicken pieces. The bird’s heavily brined, and the pies aren’t bad, either.

Two pieces of fried chicken along with blackeyed peas and a biscuit on a yellow plate
Fried chicken from Pies ‘n’ Thighs.
Robert Sietsema/Eater NY

Halal-N-Out

This restaurant located under the BQE at least partly wants to be like In-N-Out Burger, or so the name and red and yellow signage seems to suggest. The burgers and fries are up to snuff, but even better are the huge fried chicken sandwiches, too big to wrap your jaws around. Order them spicy or plain, and eat them at the counter inside or across the street at picnic tables near the Williamsburg bus depot.

 A fried chicken sandwich with lettuce, tomato, and mayo.
The spicy halal chicken sandwich at Halal-N-Out.
Robert Sietsema/Eater NY

Related Maps

Gage & Tollner

Gage & Tollner opened on the ground floor of a commercial building in 1879, and its landmarked interior has been preserved, despite a rocky history that has seen it closed for years before recently reopening. It was once home of the legendary Black chef Edna Lewis, whose spirit still hovers over the kitchen. Fried chicken is one of the menu’s offerings, buttermilk marinated and served with hush puppies and kimchi slaw, the latter a touch of modernity in a historic plate of food.

A few pieces of chicken sticking up in a basket with round fritters and dark green slaw.
Gage & Tollner’s fried chicken and hush puppies.
Robert Sietsema/Eater NY

Grandchamps

Expect fried chicken with a Haitian influence at Grandchamps in Bed-Stuy. It’s served with the spicy slaw called pikliz, plus white rice and twice-fried plantains. The bird is spare, crusty, and utterly delicious. Other Haitian standards like griot are available, and a selection of groceries is displayed on the counter.

Two pieces of fried chicken with green plantains, rice, and slaw.
Fried chicken with rice at Grandchamps.
Robert Sietsema/Eater NY

Yafa Deli

The Yemeni owners of this Clinton Hill bodega claim they learned to fry chicken from African American cooks in the neighborhood. And there it is, gleaming in the glass cabinet: chicken parts fried in small batches, and utterly fantastic. The deli is open 24 hours and only offers takeout.

Two pieces of golden brown fried chicken
Yafa Deli’s fried chicken.
Robert Sietsema/Eater NY

Peaches Hot House

Bed-Stuy mainstay Peaches Hot House’s business actually thrived throughout the pandemic, and one main reason is its fried chicken, served as a Nashville-style hot chicken plate or as a fried chicken sandwich. This neighborhood spot offers decent-sized portions that are reasonably priced, but most of all, the Southern-inspired recipes are no fuss and exactly what is expected of stellar fried chicken: crispy, flaky, and juicy.