And no KFC is not on the list...
Mama Dip's Kitchen; Chapel Hill, NC looked real good IMHO and Greenwood's; out of Roswell, GA did not look very good to me at all.
Maybe someone here has had the chicken on this list and can give their say on the fried bird!
Pies-N-Thighs; Brooklyn, NY
"I'm on the record as a fried-chicken freak," says editor in chief Dana Cowin, who wasn't disappointed by this cult Williamsburg spot known for fried chicken seasoned with paprika, black pepper and cayenne. "I adored its homey mood and comfort food." piesnthighs.com
Two Sisters Kitchen; Jackson, MS
Two Sisters' Kitchen, in a two-story house, opens only for lunch (every day but Saturday) and serves a buffet of soul food made with recipes culled from all the women in Diann I. Alford's family.
"It's like Sunday lunch at your grandmother's," she says. Piled on Sisters' all-you-can-eat buffet: light angel biscuits; grits and Southern sides that might include turnip greens; and corn bread salad (Alford's mother got her to eat vegetables by adding chunks of corn bread).
The one constant: "If the front door's open, we have fried chicken," assures Alford.
Momofuku Noodle Bar; New York, NY
Ordering the fried chicken at David Chang's East Village spot requires planning—you'll need a group of four to eight people, and you'll have to reserve the order online.
It's worth the hassle. He serves two styles in one sitting: Southern with Old Bay seasoning, and a spicy Korean version. Diners can wrap hot pieces of meat in moo shu pancakes with a variety of sweet and salty sauces. momofuku.com
Harold's Chicken Shack; Chicago, IL
Founded in 1950 by "Fried Chicken King" Harold Pierce, the chain thrives on a simple model: White or dark meat plunged in oil to order, and served with hot sauce.
Crisp; Chicago, IL
The quick-service joint turns out a half-dozen versions of Korean fried chicken. Seoul Sassy birds are dipped in a garlic-ginger-soy blend, dusted with flour and then double-fried for a mysteriously greaseless finish. The Plain Jane has an almost translucent golden coating. crisponline.com
Son of a Gun; Los Angeles, CA
At their buzzy sequel to Animal, chefs Vinny Dotolo and Jon Shook serve a perfect fried-chicken sandwich inspired by Georgia-based Chick-fil-A and Oakland's Bakesale Betty. Their version comes piled with spicy pickle slaw, shredded lettuce and Sriracha aioli in a brioche bun. sonofagunrestaurant.com
Birch & Barley; Washington, DC
Winner of Food & Wine's People's Best New Chef Mid-Atlantic, Kyle Bailey upgrades fried chicken with Belgian waffles during brunch service.
The dish comes with buttered pecans and a maple-chicken jus, and the restaurant has a massive beer list with more than 500 bottles. birchandbarley.com
Central Michel Richard; Washington, DC
Superstar chef Michel Richard is known for ingenious French-style presentations at his flagship Citronelle, but Central focuses on hearty portions of comfort food like fried chicken. His super-crispy version became so popular that he now sells pieces by the bucket for takeout during lunch. centralmichelrichard.com
Simpatica; Portland, OR
Chef David Kreifels serves a curry-seasoned fried chicken at brunch, paired with cakey waffles and a vanilla-infused dried-fruit syrup. Other weekends, the bird gets the eggs Benedict treatment. simpaticapdx.com
Perry St.; New York, NY
Jean-Georges Vongerichten achieves the ethereal crust on his elegant fried chicken by using a whipped cream siphon to apply the batter as foam. perrystrestaurant.com
Roscoe's House of Chicken and Waffles; Los Angeles, CA
Chefs have started to update chicken and waffles with refined sauces and fluffy homemade waffles, but this California-based chain is one of the pioneers of the salty-sweet breakfast-and-dinner plate. Even better, some locations are open until 4 a.m. on weekends. roscoeschickenandwaffles.com
Ad Hoc; Napa Valley, CA
To make his juicy and incredibly crisp chicken, chef Thomas Keller soaks it in a lemony brine before frying. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant.
"Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation." But there's a loophole: A stand in the restaurant's garden called Addendum sells the chicken as a boxed lunch Thursday through Saturday. adhocrestaurant.com
Mama Dip's Kitchen; Chapel Hill, NC
This homey spot counts basketball legend Michael Jordan among its fans. Mildred Council—a.k.a. Mama Dip—serves a country breakfast and a range of Southern dishes, including juicy battered fried chicken. mamadips.com
Blue Ribbon Sushi Bar & Grill; Las Vegas, NV
The Cosmopolitan Hotel lured some of NYC's top restaurateurs to Vegas, including brothers Bruce and Eric Bromberg.
Their Blue Ribbon restaurants specialize in ultra-crunchy fried chicken made with a matzo-meal crust. Here, it's accented with Japanese-inspired wasabi honey. blueribbonrestaurants.com
Mary Mac's Tea Room; Atlanta, GA
This Atlanta institution, which resembles a country-style kitchen, has been serving fried chicken and yeasty rolls since 1945. In the Southern tradition, the tea is intensely sweet. marymacs.com
Greenwood's; Roswell, GA
In a 1790 log cabin called Greenwood's, the decorating theme—Day-Glo Grateful Dead posters on dark pine slats—doesn't deter diners from standing in line for honey-pepper-dipped fried chicken. greenwoodsongreenstreet.com
Willie Mae's Scotch House; New Orleans, LA
This chicken shack held so much meaning for locals that the Southern Foodways Alliance helped rebuild it after Hurricane Katrina. Now a tidy white structure, Willie Mae's still serves juicy, crackly battered and fried chicken with wonderful cornbread cakes.
Jestine's; Charleston, SC
This low-country café turns out some of the city's most revered fried chicken, made more famous by Rachael Ray's $40 a Day and Anthony Bourdain's No Reservations—so there is often a line. Even after fried green tomatoes and hush puppies, you'd be wise to order the fluffy coconut cream pie with a perfectly flaky crust.
Bubba's Cooks Country; Dallas, TX
A former Texaco service station, Bubba's now operates as a diner and a popular drive-thru.
The chicken here is brined in milk and spices, floured and deep-fried, but the experience is elevated by Texas Wildflower honey on every table (take-out comes with small packets) and hot rolls baked throughout service. bubbascatering.org
Hattie's; Saratoga Springs, NY
The owners of this Saratoga Springs chicken shack have changed—twice—since the restaurant first opened in 1938, but the strongly seasoned pieces still reference the original recipe. hattiesrestaurant.com
Pine State Biscuits; Portland, OR
For some people, a piece of fried chicken is indulgent enough. Those people should not go to Pine State Biscuits and order the Wedgie: a biscuit filled with buttermilk fried chicken, a fried green tomato, iceberg lettuce and blue cheese dressing.
And they definitely shouldn't order the Reggie Deluxe (photo), because that's a biscuit topped with fried chicken, bacon, cheddar, gravy and an over-easy fried egg. pinestatebiscuits.com
Supper; Philadelphia, PA
Pickles could be a required side for fried chicken. Chef Mitch Prensky of Supper agrees. His new Jewish Fried Chicken has a spear or two of garlic pickle alongside the chicken, which is cured with a pastrami-spiced brine, then coated with a mixture that includes more pastrami seasoning, then fried. On the side: Fried matzo balls. supperphilly.com
Husk; Charleston, SC
Forget the focus on super-secret batter recipes. Star chef Sean Brock is hard at work trying to answer the question, "Just how many fats can chicken be fried in?" Brock's chicken, which is available by reservation only and requires 48 hours notice, is fried in butter, chicken fat, bacon fat and country ham fat. huskrestaurant.com
The Highball; Austin, TX
This party complex offers karaoke rooms, live music and an eclectic menu that features everything from tamale balls to buttermilk-brined, cast-iron-fried chicken (sourced from a Texas farm). thehighball.com
Hattie B's; Nashville, TN
It's less than a year old, but Hattie's is as good as the old-school hot-chicken place in town, Prince's. The fried chicken is always crispy, always juicy and always hot. Get the dark meat, with a slice of white bread and dill pickles. hattieb.com