NYC's 12 best fried chicken destinations

This small, no-fuss East Village chicken nook focuses on beautifully fried-to-order fowl, at three locations in NYC and one in New Jersey. Each order's gentle seasoning can please a wide variety of palates, and the exterior has a satisfying crunch. The overnight–sweet-tea–brined birds' turn in the pressure fryer lend them a juicy finish. 

Expect the same shatteringly crisp exterior and tender flesh that's drawn devoted fans for 25 years in Manhattan at a newer flagship that's just two years old. 

This truly beautiful, self-billed oyster and chop house has a sleeper-hit fried chicken dish, with a formidable crunch as sonorous as any, plus kimchi cheddar cornbread with buckwheat honey butter and Brussel sprout slaw on the side. 

A Prospect Heights favorite since the 70s, Mitchell's still serves all manner of menu items in its petite space, including fried chicken in several pleasing configurations. 

One of New York’s top purveyors of Nashville-style hot chicken, the bird at this Bed-Stuy soul-food favorite is seasoned with sizzling cayenne and scorching ghost peppers. Its final form is pleasantly greasy, and even after many spicy bites (or extra spicy, for thrill-seekers), you can’t help but go back for more.

This “underground” fried poultry purveyor had folks in a feathered frenzy for buttermilk-brined chicken nicely spiced with Tianjin chili and Szechuan peppercorn shortly after it first got clucking in 2020. Today, it has a permanent location in Park Slope, replete with all of its original cult classic favorites.  

Sweet and savory get equal billing here, but fan-favorite fried chicken is the undisputed star. Seasoned with paprika, black pepper and cayenne, and crisped to a golden mosaic, you'll remember the resulting tender white and dark meat legs, breasts and thighs long after you've reduced them to bones. Grab a box of three pieces with a biscuit and a side like collards or burnt end baked beans.

Top NYC hospitality group Unapologetic Foods is known for some pretty fiery items, and its Indian fried chicken destination has three alarm levels to find the heat you seek by the sandwich or bucket. 

Now with five locations in NYC, Sweet Chick is something of a mini-chain. Its chicken is bathed in sweet tea before being dredged and fried, giving the meat a gentle sweetness. It's available by the bucket, in a few types of sandwiches, and atop waffle varieties. 

Founded by “Queen of Soul Food” Sylvia Woods, and now operated by her family, this Harlem restaurant has been a neighborhood staple since 1962. Decades later, it's still doling out down-South specialties like terrific chicken and waffles.

This Willaimsburg winner's edge is its crust. Orders of regally-coated thighs arrive heartily seasoned and three to a plate, with biscuits, honey butter and hot sauce. Each piece's detailed topography delivers a cartoonishly audible crunch and decadent grease—a great way to soak up all the booze on offer at this hipster-happy gastrodive.

This Soho spot in a typically heavily-touristed area is not a dedicated fried chicken destination, but it does save room for one on its brunch, lunch and dinner menus. And the hot fried chicken with honey butter biscuits and slaw is one of The Dutch's most popular menu items.