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.

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.

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.

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.

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.

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.

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.

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.

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.