You might not think of L.A. as America’s best city for fried chicken, but it turns out our roster is pretty stacked. We’ve got generations of immigrants offering takes that remind them of home, fast-casual joints setting up shop here from outside the state, and local cooks who’ve devoted themselves to making the perfect crispy bird. Even high-end restaurants have gotten in on the action, because the simple culinary equation of poultry meets flour meets hot oil can still lead to endless variations. Consider this your road map through batters thick and thin, crunchy skins and juicy meat, and more marinades, brines, sauces, glazes, and spice rubs than you can shake a drumstick at.
Our advice? Get it while it’s hot.
(Photo by Lisa Corson)