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A plate of fried chicken at Rangoon Bistro comes with rice and dipping sauce.
Malaysian fried chicken at Rangoon Bistro.
Carla J. Peña/Eater Portland

14 Real-Deal Fried Chicken Spots in Portland

Stellar, crunchy chicken from restaurants and carts across the city

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Malaysian fried chicken at Rangoon Bistro.
| Carla J. Peña/Eater Portland

There is no shortage of fried chicken options in Portland, and that's a good thing: There's really no excuse for standing in a long line for a taste of juicy chicken held snug within crispy, deep-fried batter. Portland’s fried chicken offerings span a wide range of styles from around the world: In one day, a visitor could eat Southern Thai fried chicken, Korean fried chicken, Indonesian fried chicken, fried chicken and jojos (a local specialty), soul food fried chicken, and more, all within city limits. Some of the fried wings and thighs on this map come in a sticky glaze; others are simply brined and fried. However, they all hit hot oil at some point, providing a satisfying crunch.

To celebrate Portland's standout fried chicken spots, this map features carefully battered or breaded birds from markets, food carts, dive bars, and restaurants. For more fried chicken, check out our Korean-style fried chicken or fried chicken sandwich maps.

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Lighthouse Restaurant & Bar

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This off-the-beaten-track, old-school Linnton classic is a favorite among Portland chefs, especially for its fried chicken. Serious chicken heads should start with the dry-spiced, Louisiana-style chicken wings, served with classic blue cheese dressing and celery, before moving on to the hearty fried chicken dinner — boneless, buttermilk-brined fried chicken stacked on top of mashed potatoes, gravy, and braised greens. It’s open seven days a week.

A bowl full of breaded wings sits on a table at Lighthouse Restaurant & Bar.
Fried wings at Lighthouse.
Kara Stokes/Eater Portland

This unfussy neighborhood bar in a hotspot area of Northeast Killingsworth is known for its specialty cocktails and cozy wood-and-brick vibes. But their self-proclaimed “secret weapon” is their fried chicken: always gluten-free, and given a flavor boost from a honey dijon glaze, served either as a dinner with herbed Yukon gold mashed potatoes and sautéed greens or on a sandwich with apple slaw, arugula, and garlic dill pickles.

Hat Yai

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The only thing better than ordering Hat Yai’s fried shallot-topped, Thai herb-spiced birds — they come whole, halved, by leg, or by wing — is ordering them in the combo, complete with sticky rice, roti, and creamy curry, a rich dipping sauce for the roti and the chicken. The combo is, in a word, iconic. Hat Yai’s chicken pairs well with cocktails such as the cooling coconut mango horchata or tamarind whiskey smash. Hat Yai has locations on both Killingsworth and Belmont.

Pictures of several trays of chicken, curry, and roti at Hat Yai, with a pair of hands holding ripped pieces of roti.
Hat Yai fried chicken.
Christine Dong

Kee's #Loaded Kitchen

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Portland soul food magnate Kiauna Nelson’s bright red food cart slings everything from ribs to oxtail to brisket, depending on the day, but a few items are always on the daily menu, including her fried chicken. Kee's "gold duss" seasoning — akin to a Buffalo Bleu potato chip, with a touch of sweetness and spice — hits the chicken immediately after leaving the fryer, served with hot sauce and sides. Fans of classic Southern fried comfort chicken will be elated.

A clamshell takeout container is filled with a pile of chicken from Kee’s in Portland, with corn and green beans.
Fried chicken wings at Kee’s #Loaded Kitchen.
Ron Scott/Eater Portland

Alberta Market

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Ask any local about Jack’s wings and you’ll get the lowdown on a Portland tradition. Tucked inside this unostentatious convenience store are some gently spiced fried chicken wings, paired with the market’s deep-fried jojos. Chicken and jojos can be found across the city, but Alberta Market’s take may be Portland’s most popular.

This brick-and-mortar outpost of one of Portland’s hottest food carts, Jojo is the spot for giant slabs of boneless fried chicken. While Instagram-worthy chicken sandwiches and burgers are standouts at this spot, the fried chicken itself is spectacular in its own right, juicy with a reliable, shatteringly crunchy exterior. Available as tenders, popcorn, or boneless thighs, the crisp batter and juicy chicken pairs extremely well with the cart’s namesake jojo potatoes and an oat berry milkshake.

Screen Door Eastside

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Though the Eastside and Pearl District locations of Southern cuisine heavyweight Screen Door are known for having lines down the block for weekend brunch, the buttermilk fried chicken served inside deserves recognition in its own right. Enormous chicken breasts and thighs with a shatteringly-crisp, black pepper-heavy crust are served alongside mashed potatoes with tasso ham gravy and the option of either collard greens or coleslaw. The brunch options are also top-notch: Customers can choose between a sweet potato waffle or biscuits and gravy to accompany the fried chicken breast.

Baes Chicken

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In 2020, restaurateur Micah Camden expanded his local fast-casual empire with this fried chicken chain. At Baes, juicy and lightly-breaded fried chicken is served in an almost any way you could conjure up: traditional, Nashville hot, or honey butter-flavored; as sandwiches, wings, tenders, quarter-, half-, or whole birds; on top of waffles, alongside waffle fries or buttered corn; and dressed up with spicy peach, comeback, or cheese sauce. Mix and match to your heart’s content at one of three (soon to be four) locations.

FOMO Chicken

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Located on Southeast 28th in Pod 28, FOMO Chicken offers its rendition of both Korean-style and Southern-style fried chicken. The sesame-covered Korean variant verges into boneless wing territory, dripping in sweet or spicy garlic sauce and served with pickled radish and rice. For a more classic route, the Southern version is gluten free and arrives alongside mashed potatoes, coleslaw, and corn.

Rangoon Bistro

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This pop-up-turned-restaurant specializes in Pacific Northwestern-Burmese cuisine, using Oregon-grown produce for thokes and noodle dishes. However, the restaurant’s fried chicken, more akin to the version found in Malaysia, is one of its strongest dishes. Marinated in lemongrass, curry leaf, and chiles, the chicken arrives at the table crackly and juicy, with a mound of coconut rice on the side. It’s available by the quarter of half bird; while it comes with a few condiments, it doesn’t really need them.

Reel M Inn

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There’s a reason this old-school dive bar is nationally renowned for its fried chicken: It’s super crispy, super juicy, and — perhaps most importantly — it’s unfussy. Some people say the secret is that the chicken sits in its dredge, which helps the coating adhere to the skin; some say it’s the fryer. Whatever it is, it’s best enjoyed in the Christmas-light-adorned bar, with a pile of jojos and a pint of beer.

A pile of fried wings sit in a paper-lined basket next to a pile of potato wedges, with cups of mayo and Frank’s Red Hot at Reel M Inn.
Chicken and jojos from Reel M Inn.
Molly J. Smith / Eater Portland

LoRell's Chicken Shack

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A favorite of Portland hotshots like Nikeisah Newton, this Foster-Powell food cart sort of came out of nowhere, but owner Darrell Preston has been blowing away the competition when it comes to standout fried chicken wings. These are hearty, breaded chicken wings, unapologetically crunchy, dusted with a satisfyingly tangy seasoning blend and a drizzle of sweet-spicy sauce reminiscent of hot honey. Those intimidated by bones can opt for tenders instead.

Big's Chicken

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With locations in Beaverton and Laurelhurst, Big’s Chicken serves Alabama-style chicken wings and boneless thighs that are marinated in Fresno pepper sauce, applewood-smoked, fried, and served alongside signature white gold barbecue sauce. Sides can be mixed and matched to create a meal, including jojos, black eyed pea salad, and griddled corn cakes with maple butter.

As part of the Holler Hospitality group alongside Holler Treats, Bullard Tavern, and Abigail Hall, the namesake restaurant injects cheffy technique into family-friendly, sports-themed environs. Enjoy watching basketball or playing arcade games with the fam while indulging in a bucket of fried chicken dusted with bright red spice mix and served alongside mashed potatoes, cornbread, buttermilk biscuits, and collard greens.

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Lighthouse Restaurant & Bar

This off-the-beaten-track, old-school Linnton classic is a favorite among Portland chefs, especially for its fried chicken. Serious chicken heads should start with the dry-spiced, Louisiana-style chicken wings, served with classic blue cheese dressing and celery, before moving on to the hearty fried chicken dinner — boneless, buttermilk-brined fried chicken stacked on top of mashed potatoes, gravy, and braised greens. It’s open seven days a week.

A bowl full of breaded wings sits on a table at Lighthouse Restaurant & Bar.
Fried wings at Lighthouse.
Kara Stokes/Eater Portland

Wilder

This unfussy neighborhood bar in a hotspot area of Northeast Killingsworth is known for its specialty cocktails and cozy wood-and-brick vibes. But their self-proclaimed “secret weapon” is their fried chicken: always gluten-free, and given a flavor boost from a honey dijon glaze, served either as a dinner with herbed Yukon gold mashed potatoes and sautéed greens or on a sandwich with apple slaw, arugula, and garlic dill pickles.

Hat Yai

The only thing better than ordering Hat Yai’s fried shallot-topped, Thai herb-spiced birds — they come whole, halved, by leg, or by wing — is ordering them in the combo, complete with sticky rice, roti, and creamy curry, a rich dipping sauce for the roti and the chicken. The combo is, in a word, iconic. Hat Yai’s chicken pairs well with cocktails such as the cooling coconut mango horchata or tamarind whiskey smash. Hat Yai has locations on both Killingsworth and Belmont.

Pictures of several trays of chicken, curry, and roti at Hat Yai, with a pair of hands holding ripped pieces of roti.
Hat Yai fried chicken.
Christine Dong

Kee's #Loaded Kitchen

Portland soul food magnate Kiauna Nelson’s bright red food cart slings everything from ribs to oxtail to brisket, depending on the day, but a few items are always on the daily menu, including her fried chicken. Kee's "gold duss" seasoning — akin to a Buffalo Bleu potato chip, with a touch of sweetness and spice — hits the chicken immediately after leaving the fryer, served with hot sauce and sides. Fans of classic Southern fried comfort chicken will be elated.

A clamshell takeout container is filled with a pile of chicken from Kee’s in Portland, with corn and green beans.
Fried chicken wings at Kee’s #Loaded Kitchen.
Ron Scott/Eater Portland

Alberta Market

Ask any local about Jack’s wings and you’ll get the lowdown on a Portland tradition. Tucked inside this unostentatious convenience store are some gently spiced fried chicken wings, paired with the market’s deep-fried jojos. Chicken and jojos can be found across the city, but Alberta Market’s take may be Portland’s most popular.

Jojo

This brick-and-mortar outpost of one of Portland’s hottest food carts, Jojo is the spot for giant slabs of boneless fried chicken. While Instagram-worthy chicken sandwiches and burgers are standouts at this spot, the fried chicken itself is spectacular in its own right, juicy with a reliable, shatteringly crunchy exterior. Available as tenders, popcorn, or boneless thighs, the crisp batter and juicy chicken pairs extremely well with the cart’s namesake jojo potatoes and an oat berry milkshake.

Screen Door Eastside

Though the Eastside and Pearl District locations of Southern cuisine heavyweight Screen Door are known for having lines down the block for weekend brunch, the buttermilk fried chicken served inside deserves recognition in its own right. Enormous chicken breasts and thighs with a shatteringly-crisp, black pepper-heavy crust are served alongside mashed potatoes with tasso ham gravy and the option of either collard greens or coleslaw. The brunch options are also top-notch: Customers can choose between a sweet potato waffle or biscuits and gravy to accompany the fried chicken breast.

Baes Chicken

In 2020, restaurateur Micah Camden expanded his local fast-casual empire with this fried chicken chain. At Baes, juicy and lightly-breaded fried chicken is served in an almost any way you could conjure up: traditional, Nashville hot, or honey butter-flavored; as sandwiches, wings, tenders, quarter-, half-, or whole birds; on top of waffles, alongside waffle fries or buttered corn; and dressed up with spicy peach, comeback, or cheese sauce. Mix and match to your heart’s content at one of three (soon to be four) locations.

FOMO Chicken

Located on Southeast 28th in Pod 28, FOMO Chicken offers its rendition of both Korean-style and Southern-style fried chicken. The sesame-covered Korean variant verges into boneless wing territory, dripping in sweet or spicy garlic sauce and served with pickled radish and rice. For a more classic route, the Southern version is gluten free and arrives alongside mashed potatoes, coleslaw, and corn.

Rangoon Bistro

This pop-up-turned-restaurant specializes in Pacific Northwestern-Burmese cuisine, using Oregon-grown produce for thokes and noodle dishes. However, the restaurant’s fried chicken, more akin to the version found in Malaysia, is one of its strongest dishes. Marinated in lemongrass, curry leaf, and chiles, the chicken arrives at the table crackly and juicy, with a mound of coconut rice on the side. It’s available by the quarter of half bird; while it comes with a few condiments, it doesn’t really need them.

Reel M Inn

There’s a reason this old-school dive bar is nationally renowned for its fried chicken: It’s super crispy, super juicy, and — perhaps most importantly — it’s unfussy. Some people say the secret is that the chicken sits in its dredge, which helps the coating adhere to the skin; some say it’s the fryer. Whatever it is, it’s best enjoyed in the Christmas-light-adorned bar, with a pile of jojos and a pint of beer.

A pile of fried wings sit in a paper-lined basket next to a pile of potato wedges, with cups of mayo and Frank’s Red Hot at Reel M Inn.
Chicken and jojos from Reel M Inn.
Molly J. Smith / Eater Portland

LoRell's Chicken Shack

A favorite of Portland hotshots like Nikeisah Newton, this Foster-Powell food cart sort of came out of nowhere, but owner Darrell Preston has been blowing away the competition when it comes to standout fried chicken wings. These are hearty, breaded chicken wings, unapologetically crunchy, dusted with a satisfyingly tangy seasoning blend and a drizzle of sweet-spicy sauce reminiscent of hot honey. Those intimidated by bones can opt for tenders instead.

Big's Chicken

With locations in Beaverton and Laurelhurst, Big’s Chicken serves Alabama-style chicken wings and boneless thighs that are marinated in Fresno pepper sauce, applewood-smoked, fried, and served alongside signature white gold barbecue sauce. Sides can be mixed and matched to create a meal, including jojos, black eyed pea salad, and griddled corn cakes with maple butter.

Holler

As part of the Holler Hospitality group alongside Holler Treats, Bullard Tavern, and Abigail Hall, the namesake restaurant injects cheffy technique into family-friendly, sports-themed environs. Enjoy watching basketball or playing arcade games with the fam while indulging in a bucket of fried chicken dusted with bright red spice mix and served alongside mashed potatoes, cornbread, buttermilk biscuits, and collard greens.

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