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WHERE TO EAT The best Fried Chicken in the world (according to food experts)
1
Recommended by Guy Fieri and 20 other food critics.
"If you think Cajun fried chicken is hot, wait until you see what Prince’s Hot Chicken Shack in Tennessee has done to this delicious crunchy dish!"
2
Recommended by Zagat and 26 other food critics.
"“Tender, succulent, crispy, crunchy, perfectly salted morsels” of fried chicken.”
3
Recommended by Dan Myers and 12 other food critics.
"Why is Nashville Hot Chicken the Hottest Food Trend - and Who Makes It Best?: Hattie B’s Hot Chicken - As opposed to straight cayenne like most hot chicken spots, each heat level at Hattie B’s derives from different chiles: the “Shut the Cluck Up” level uses habanero peppers along with ghost peppers and Trinidad Scorpion peppers, two of the hottest chiles on earth."
4
Recommended by Jane & Michael Stern and 11 other food critics.
"This is chicken to tear apart with your fingers, to pick at, to gnaw every bit of meat off of every single bone. This is Nashville hot chicken."
5
Recommended by Food Network and 11 other food critics.
"At Nashville's Pepperfire Hot Chicken, it's a unique recipe that has everyone breathing fire. The Tender Royale is made with white-meat chicken tenders that are hotter than the hottest Buffalo wings."
6
Recommended by David Lebovitz and 12 other food critics.
"To say I was in crispy-skinned heaven is an understatement."
7
Recommended by Eater and 19 other food critics.
"Everyone has to wait in line for this behemoth, but it’s well worth it. The huge boneless breast is fried until it attains a crisp crust spiced with a combination of ghost, habanero and cayenne peppers. The spice is balanced by sliced pickles, slaw, a special “comeback sauce,” and a classic buttery bun."
8
Recommended by Food Network and 13 other food critics.
"The skillet-fried chicken takes 27 hours to prepare, leaving the chicken supremely tender with crispy skin."
9
Recommended by Food & Wine and 10 other food critics.
"In New Orleans, a place where frying is a fetish, Jacques-Imo's can't be beat—although only locals seem to know about it."
10
Recommended by Serious Eats and 11 other food critics.
"It's now run by Willie Mae's granddaughter, Kerry Seaton, who's still using her grandmother's methods--wet batter, salt and pepper--to miraculous effect."