Up in the northern suburbs, Evanston Chicken Shack has been frying terrific breasts, thighs, legs, and wings for more than three decades. A simple salt-and-pepper seasoning on the breading gives the bird its distinct flavor, and for those looking to maximize their dollar, the lunch box specials come with various combinations of chicken pieces, biscuit or white bread, and choice of side for less than $11.

It’s easy to drive past this Jefferson Park restaurant without realizing the treasures that lie within. But those who do know to head inside the distinctive blue building are rewarded with some irresistible bites. Although it shares the spotlight with barbecue and burgers, the fried chicken is an undeniable must-try. Like all superb versions, crunchy skin gives way to flesh that’s perfectly cooked. Online ordering is available here.

The true test of a Southern restaurant’s quality is often measured in its fried chicken. At Big Jones, chef-owner Paul Fehribach recreates a classic Edna Lewis recipe by brining Amish chicken in herbs and spices and then frying it in leaf lard, ham drippings, and clarified butter. The finished product is a remarkable bird. Online ordering is available here.

This popular Avondale spot was conceived after diners raved about the honey-butter-covered chicken at pop-up dinners hosted by Christine Cikowski and Josh Kulp. The pair rode that momentum into a restaurant dedicated to the sweet-and-savory specialty in 2013. Since then, they’ve put it on everything from sandwiches to nachos to mac and cheese. Online orders can be placed here.

KFC has long been associated with the Colonel but at Crisp it stands for something completely different: Korean fried chicken. This Lakeview spot is renowned for its jumbo wings, which are twice-fried. They can be had plain or tossed in sauces like the signature Seoul Sassy. The sweet marinade — a blend of ginger, soy, garlic, and other spices — helps set the chicken apart from the competition. Crisp’s wings are also available at Budacki’s Drive-In in Ravenswood. Online ordering is available here.

Land and Sea Dept.’s fried chicken and fish shack — modeled after the old-school versions on the city’s West Side — is a perennial hotspot for good reason. The chicken is brined and soaked in a buttermilk hot sauce before being dredged in flour and spices. This leads to juicy, flavorful pieces with a little bit of heat. Grab a seat on the always bustling patio and order a Negroni slushy to round out the experience. Additional Parson’s outposts are located in Lincoln Park, West Town, and Andersonville. Online orders can be placed here.

Chef Brian Jupiter, a Louisiana native, celebrates the culinary traditions of New Orleans at this corner tavern in Wicker Park. Of course that means fried chicken is a requisite item, and it does not disappoint. Jupiter shows off his frying skills with a version that has crackly skin and impeccably juicy meat. Hot honey is drizzled on top to make it sweet, spicy, and savory. On Wednesday nights, stop in for bingo and $25 AYCE fried chicken, drop biscuits, and coleslaw. Online orders can be placed here.

Lettuce Entertain You Enterprise’s classic steakhouse may not be the first place that comes to mind for delectable fried chicken, but it’s certainly one of the best. The poultry gets covered in cracker crumbs and then fried until it’s golden brown. The skin comes out extra crispy while the meat retains its moisture. And if eaters don’t want to get their fingers greasy in a white-tablecloth setting, they can always order it to go.

Hailing from Tennessee, this chain flew north to shake up Chicago's fried chicken scene in 2015. The skin is deep fried to a dark brown hue and provides a brittle-yet-flavorful outer layer for the juicy, cayenne-flecked meat. The secret family recipe yields a perfect balance of saltiness and spiciness, which leaves diners wanting more. Place online orders here.

The Alinea Group’s approachable dining destination is chock-full of innovative New American plates, but its star item is undoubtedly the fried chicken. The meat is double dredged in seasoned cornstarch, buttermilk, and flour, giving it a shatteringly crisp exterior. It’s finished with a sprinkling of a special spice blend and served with a side of sunchoke hot sauce and gravy.

As the name implies, this West Side favorite specializes in crunchy fried chicken covered in mild sauce. The heavily peppered crust is offset by a sweet sauce that’s judiciously poured over the chicken. Be prepared to wait for the saucy goodness, or order ahead of time. There are three other outposts in Bronzeville, Broadview, and Bolingbrook.

Classic soul food with Creole twists draws diners to Cleo’s in Bronzeville. Chef-owner Kristen Harper’s tantalizing fried chicken is the highlight of the menu and offered several ways. Get the “Sauced Six” for flavor-packed wings drenched in mango habanero, sweet red chili, and spiced bourbon sauces or go all out with the “Pon’Yard” and feast on a Belgian waffle and two boneless thighs topped with Creole-buttered lump crab. Online orders can be placed here. A second location is coming soon to the Loop.

Chicago’s iconic chicken chain has been at it for decades and is one of the city’s most quintessential experiences. There are multiple Harold’s locations around town, the majority of which are found on the South Side, and celebrities frequently extol their virtues. Though the recipe — and consistency of the food — varies by location, it doesn’t deter locals from ordering half chicken or wing dinners with mild sauce — a sweet and tangy condiment that’s just as important as the bird.

Boasting items like a “Popeye’s Ain’t Sh!t” sandwich, this Chatham spot — located in a former Harold’s Chicken space — is full of bravado. It’s not just all talk, though: the kitchen backs up the swagger by making bodacious Nashville hot chicken packed with Middle Eastern spices and sauces. The menu features tenders and crispy wings topped with Alabama white sauce, plus five different heat levels. Diners can cool their mouths off afterwards with an ice cream cone. Online ordering is available here.

South Side fry house Hienie’s is known for its hot sauce as much as it is for chicken. Called “Hienie’s Hot Sauce” (but not actually produced by the restaurant), the neon orange condiment is a potent mustard-vinegar mix that cuts right through the grease. It nicely complements the fried chicken’s aggressive seasoning and golden, crispy skin.