Fried chicken, grilled chicken and wings — from Nashville hot chicken to NYC Korean fried chicken, Chicago Harold's mild sauce to New Orleans Willie Mae's, Seattle teriyaki to LA Peruvian rotisserie. Every city, every style.
Buttermilk-brined, seasoned, battered and deep-fried. The American comfort food foundation — perfected in the Deep South and carried nationwide by the Great Migration.
Fried chicken coated in cayenne paste after frying. Invented in Nashville in the 1930s at Prince's Hot Chicken Shack. Now the most influential American chicken export of the 21st century.
Double-fried for a glass-crisp shell — fried once at low temp, rested, then fried again at high heat. Served with soy-garlic or spicy glaze. A growing American obsession.
Deep-fried unbreaded wings tossed in Frank's RedHot and butter sauce. Invented in Buffalo, New York in 1964 at the Anchor Bar. The definitive American bar food.
From Peruvian pollo a la brasa to Seattle teriyaki to Cuban mojo chicken — grilled and rotisserie traditions from immigrant communities across America.
Cambodian amok in Long Beach, Ethiopian doro wat in DC, Lebanese shawarma in Dearborn, Jamaican jerk in Brooklyn — America's diversity creates its greatest chicken culture.
Click your city for the best fried chicken, wings, and grilled chicken — with unique local traditions, top restaurants, and insider tips
From New York to New Orleans, Chicago to Charlotte — every major American city covered with unique local chicken knowledge
Seattle teriyaki, Dearborn shawarma, Long Beach Cambodian amok, DC Ethiopian doro wat — every city's distinctive chicken tradition uncovered
Fried chicken, wings, and grilled chicken covered for every city — the complete chicken picture
From $6 El Paso street chicken to $85 Zuni Café roasted bird for two — every budget covered in every city