The fried chicken at this great soul food cafe in the Wakefield section of the Bronx is buttermilk-marinated, and hence a little darker than most — and it’s damn good. And so are the whiting sandwiches, mac and cheese, banana pudding, and-do-it-yourself carryout seafood boils. There’s another location in Jersey, too.

With a touch of paprika and a shake of garlic powder, the chicken at Palace has a slight red tint and draws on a number of Latin Ameran influences. It’s also shockingly inexpensive and open past 10 p.m. The free biscuit is pretty good, too. All meat is halal, and local delivery is available by calling the restaurant.

The fast-food Filipino Jollibee chain — whose mascot is a jolly bumblebee — has long been established in Woodside, Queens, but it took years for its Manhattan branch to open in 2018. Good fried chicken sold by the piece (and the pieces are large) is its raison d’être, but the sides are also worth ordering. These include a very sweet version of spaghetti with tomato sauce topped with lots and lots of cheese. The fried pies and frozen desserts are other popular items.

For some fine fast-food fried chicken that’s not Popeyes, turn to the TKK chain out of Taiwan, founded in 1974. It teamed up with Kung Fu Tea near Baruch College, where you can wash down a fairly conventional fried chicken product with a vast range of hot and frozen beverage (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.

A cemita is a Mexican sandwich hailing from the state of Puebla, made with a distinct round roll heaped high with cheese, avocado, black beans, tomatoes, mayo, and papalo leaves, which have a wonderful tarry taste. Woodside’s Cemitas El Tigre offers an unusual cemita made with fried chicken. Fried chicken tacos and burritos also are available. And, yes, there are tables out on the sidewalk. Order for pickup and delivery.

Chicken majestic is a magnificent street snack from the city of Hyderabad in southern India’s Telangana state. The strips of poultry are marinated in buttermilk laced with a pungent spice mixture, then coated with cornmeal and deep-fried. Finally, a turmeric-and-yogurt sauce is drizzled all over, making a gooey and deliriously tart take on fried chicken. Sometimes a table is pushed out on the sidewalk, sometimes not. Order online.

This handsome restaurant with a view of the Hudson River has a penchant for frying chicken. It serves small pieces that are nicely crusted and seeded, with a pool of tart and fruity Scotch bonnet sauce surrounded by seasonal ingredients like creamed ramps and sauteed morels. This incredible dish is found on the takeout, delivery, and indoor menu.

This Korean chain, which styles itself as the King of Chicken, offers the usual assortment of bone-in chicken pieces as well as boneless with batters that can vary in levels of crispiness and spice level. In addition, it also provides dipping sauces in flavors like camembert, honey garlic, and scallion that enliven the poultry considerably. Other locations in Manhattan, Queens, and Brooklyn.

Niftily served in a stainless-steel wok (at least in the Before Times), the fried chicken at the Dutch isn’t cheap, but it’s an entire half bird of formidable size. It comes with honey-butter biscuits and coleslaw, and you can share it as a main course at lunch, supper, and brunch. The charming Soho restaurant with a 19th-century feel offers outdoor and indoor dining in addition to online ordering.

This microsized spot in Alphabet City specializes in two things: fried chicken and fried 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. Outdoor seating available at both East Village and Jersey City locations. Phone app for online ordering.

The spicy fried chicken sandwich has tons of fans at this Lower East Side house of Vietnamese comfort food. It’s made from a big, big thigh that’s marinated, deep-fried, and then loaded with pickled jalapenos, lime-leaf aioli, the usual pickled veggies, and cilantro. The tater tots served on the side seal the deal.

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, after all. And the pies ain’t bad, either, especially the icebox ones. Outdoor seating and online ordering are available.

Expect fried chicken with a Haitian flair at Grandchamps in Bed-Stuy. That means it’s served with the spicy slaw called pikliz, along with white rice and twice-fried plantain. The bird is spare, crusty, and utterly delicious. Other Haitian standards like griot are available, and a selection of Haitian groceries is displayed on the counter for that special birthday gift. Takeout is available by calling the restaurant and there’s outdoor seating at the Brooklyn Navy Yard location.

The Yemeni owners of this Clinton Hill bodega claim they learned chicken frying from African-American cooks in the neighborhood. And there it is, gleaming like godhead in the glass cabinet: chicken parts fried in small batches, and utterly fantastic. Open 24 hours, pickup only. No preorder necessary, unless you want a lot.

Peaches Hot House’s business has 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, flakey, juicy, and perfectly fried.

Unbrined and coated with a thin crust that’s mainly skin, Mitchell’s bird is supremely flavorful, and it's served with all the traditional soul food choices. Pick the collards and mac and cheese. Other soul food fare is also recommended, especially anything involving pork chops, at this courageous, decades-old Prospect Heights stalwart, unbowed by gentrification. Currently pickup only; call the restaurant.