“Fried chicken just isn’t going out of style,” says Tanya Holland, chef and owner of Brown Sugar Kitchen in Oakland. The former Top Chef contestant has a point: Few foods are at once as deeply loved and wildly versatile as fried chicken. After all, how many dishes taste just as good served piping hot over waffles at breakfast as they do ice cold from the fridge as a late-night snack?
“I’ve heard vegetarians call it the ‘gateway drug,’” Holland laughs.
National Fried Chicken Day, celebrated July 6th, is the perfect excuse to dig into some of the good stuff—and California features some of the best versions in the world. From James Beard Award-winning chefs to roadside fry stops, we’ve chosen six favorites from around the state. Consider this list, arranged north to south, a mere starting point for your next fried chicken-inspired road trip.
ad hoc — Yountville
Hot take: Lemon-brined birds are served with fried herbs and seasonal sides (think: yellow corn mac & cheese). Superstar chef Thomas Keller takes a straightforward approach to the classic dish, served every other Monday at his family-style restaurant in the heart of Napa Valley. Can’t wait? Hit up the lunch-only offshoot Addendum, open Thursday through Sunday, for a bucket to go.
Brown Sugar Kitchen — Oakland
Hot take: Local chicken is marinated overnight with special seasoning and served with cornmeal waffles for brunch. Holland’s classic take on chicken and waffles is so popular that the city of Oakland granted the chef her own holiday (Tanya Holland Day). The kitchen is currently open Friday through Sunday for breakfast and brunch. Be ready for a well-worth-it wait.
Catalan — Rancho Mirage
Hot take: Jidori chicken (the Kobe beef of birds) is bathed in buttermilk before hitting the fryer. The first Sunday of each month, Chef Drew Davis transitions his tapas-focused restaurant to a family-style fry. The reservations-only dinner sells out months in advance.
Howlin’ Ray’s — Los Angeles
Hot take: Both the batter and the rub are amped up with a hot pepper mix; after a dredge and batter, the chicken crisps in 100-percent peanut oil. It’s not uncommon for customers to wait four hours (yup!) for a taste of Chef Johnny Ray Zone’s Nashville-style hot chicken. Choose from six levels of heat (country to howlin’) and get ready to reach for peach tea relief.
Mrs. Knott’s Chicken Dinner Restaurant — Buena Park
Hot take: This institution began in 1934 as a small tea room serving fried chicken dinners to support the family farm through the Great Depression. The restaurant's popularity led to the creation of Knott's Berry Farm, America's first theme park. Today, guests can savor the original fried chicken recipe, fluffy biscuits with boysenberry jam, and homemade pies in a comfortably rustic setting.
The Crack Shack — San Diego, Encinitas, Costa Mesa
Hot take: Free-range chicken is infused with pickle juice, tenderized with buttermilk, seasoned, and fried. What started as a single open-air eatery in San Diego’s Little Italy neighborhood has blossomed into a SoCal chain with additional outposts in Encinitas, Costa Mesa, Pasadena, and Century City. Chef Richard Blais makes poultry mind-bendingly good. Come for the chicken; stay for the schmaltz fries and dipping sauce bar.