Whether wing, breast, leg, or thigh, these mouthwatering dishes prove that bronzed birds are L.A.’s universal language.
Napa Valley: Old Bay Fried Chicken from Farmshop
Owner Jefrey Cerciello developed his upscale bird recipe working for Thomas Keller; you’ll find it ofered as a dinner special every Sunday. 225 26th St., Santa Monica
Taiwan: Large Fried Chicken from Hot Star
Originally a vendor at Taipei’s Shilin Night Market, this chicken brand is famous for its chili powder-dusted chicken cutlets, advertised to be “as big as your face.” 1606 Nogales St., Rowland Heights
France: Confit-Fried Chicken Leg from Petit Trois
Ludo Lefebvre showers his low-and-slow-fried chicken leg, juicy enough to soak a baguette, with brown-butter-brioche crumbs and frisée salad. 718 N. Highland Ave., Hollywood
Philippines: Pritong Manok from Max’s Restaurant
This Manila-based chain marinates whole young chicken in a vinegary bath, then fries it until the skin becomes blistered and shiny. 313 W. Broadway, Glendale
Memphis: Spicy Fried Chicken from Gus’s Fried Chicken
With its tawny, wafer-crisp skin and kiss of cayenne heat, the Tennessee franchise’s extra-plump specialty has garnered a major local following. 1262 Crenshaw Blvd., Mid-City
Thailand: Hat Yai Fried Chicken from Luv2Eat Thai Bistrohttps://www.instagram.com/
Prepared street-style as it is in the southern Thai city of Hat Yai, this bird is soaked in sweet soy and lemongrass, fried, then smothered in crispy shallots. 6660 Sunset Blvd., Hollywood
Peru: Chicharron de Pollo from Mario’s Peruvian & Seafood
Heartily battered white and dark meat chunks (think jumbo nuggets) come with cilantro-citrus dressing. Wash it down with chicha morada, a purple Peruvian punch. 5786 Melrose Ave., Hollywood
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