Up in the northern suburbs, Evanston Chicken Shack has been frying terrific breasts, thighs, legs, and wings for three decades. A simple salt-and-pepper breading gives the bird its distinct flavor, and the lunch boxes are wallet-friendly specials that come with chicken, a choice of side, and a biscuit or white bread for under $10.

The true value of a Southern restaurant is often measured in the quality of its fried chicken. Chef Paul Fehribach uses a classic Edna Lewis recipe for his excellent version, brining Amish chicken in herbs and spices and then frying it in leaf lard, ham drippings, and clarified butter. Big Jones offers outdoor seating.

What started out as a food truck has now blossomed into multiple brick-and-mortar locations. Chef and owner Joe Scroggs, who hails from North Carolina, serves two types of poultry. The first is Nashville-style hot chicken, slathered with cayenne paste, that has a hint of sweetness and loads of spice. The second is a milder herb-seasoned chicken. Both can also be enjoyed sandwiched between a brioche roll or fluffy biscuit. Roost has dine-in and takeout service.

The popular Avondale restaurant was conceived after a series of pop-up dinners led to a cult following for its honey-butter-covered bird. Christine Cikowski and Joshua Kulp rode that momentum and launched a restaurant dedicated to the sweet-and-savory specialty in 2013. Since then, they’ve put the bird on everything from nachos to sandwiches, but the deboned fried chicken still remains a favorite. Honey Butter Fried Chicken is currently only accepting online orders for pickup or delivery.

There are lots of different fried chicken styles but don’t overlook Korean fried chicken. This Lakeview favorite is renowned for its jumbo wings. They can be tossed in traditional sauces or Crisp’s signature Seoul Sassy marinade. It’s a sweet recipe— a blend of ginger, soy, garlic, and other spices — that helps the chicken stand out from the competition. Crisp’s wings are also available at Budacki’s Drive-In in Ravenswood.

Due to the feedback Zoë Schor received from locals, she revamped the menu at her West Town restaurant in 2018 to emphasize the fried chicken. The poultry is brined and lightly breaded, giving it perfectly crunchy skin, and accompanied by a number of house-made sauces such as curry mayo and chile-maple butter. There are also gluten-free and vegan versions for diners with dietary restrictions.

Owner and chef Larry Tucker served the Lawndale community for years before recently relocating his restaurant to a bigger space in West Town. As a result, Crazy Bird has gained a new throng of fans who swear by its lightly-breaded, juicy Amish fried chicken. The sides are fantastic as well, including mac and cheese, caramel pound cake, and duck bacon truffled poutine. Tables have been set up outside to allow for patio dining.

The team at Perilla has turned the restaurant’s patio into a fried chicken pop-up. Dubbed “Sir Chicken,” the spin-off offers hot pieces of white and dark meat, which are broken down in-house, cured, and fried twice for extra crispiness. The bird’s x factor is its sweet and spicy coating, made from a blend of chili flakes and cayenne pepper. Diners can enjoy their food outside or utilize the pick-up window for to-go orders.

The Alinea Group’s casual dining destination is chock-full of inventive 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. Diners can currently order Roister’s fried chicken dinner to go on Tock, or have an al fresco meal on the restaurant’s outdoor patio.

As the name suggests, this West Side establishment specializes in one thing — crunchy fried chicken covered in mild sauce. The heavily peppered crust is offset by a sweet sauce that’s judiciously poured over the bird. Be prepared to wait for the saucy goodness, or call an order in ahead of time. Two other outposts are located in Grand Boulevard and Broadview.

A colorful, eye-catching exterior attracts passersby inside for fiery fried chicken at this Bridgeport restaurant. Owner Jassy Lee’s cooking style is influenced by both Belize and Nashville, as she seasons the poultry overnight with a blend of chilies before breading it and applying a spicy sauce. Five levels of heat are available, ranging from mild to extremely hot. It’s available for carryout and delivery.

Waking up in the morning isn’t always easy, but a plate of fried chicken from Peach’s certainly makes it more palatable. This breakfast and lunch spot serves up Southern comfort in the form of juicy, peppery wings. They’re available two ways: Tossed in a sweet and spicy “hangover” sauce, or alongside cinnamon French toast and honey butter.

Chicago’s iconic chicken chain has been at it for decades and is one of the city’s most quintessential restaurants. There are multiple Harold’s across town, the majority of which are found on the South Side, and celebrities frequently extol its virtues. The consistency of the food varies by location but most diners opt for the half chicken or wings dinners with mild sauce. They include fries, coleslaw, and slices of bread to soak up the grease.

A Jean Banchet Award winner for Best Ethnic Restaurant, 5 Loaves Eatery delivers good food that nourishes the soul. The menu highlights Southern staples and the fried chicken is a best seller. It’s a well-seasoned, extra crispy version that gets marinated for 24 hours before meeting the fryer.

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