Dinah's in Los Angeles is a classic, family-owned diner that screams "Americana" with its red, white and blue decor and its commitment to keeping its atmosphere old school.
A true Los Angeles landmark, Dinah’s sits under the city’s very first chicken tub sign and serves up nearly 4,000 pieces of its famous fried chicken a day.
With roots in Harlem, Roscoe’s House of Chicken and Waffles went on to become an LA institution. The restaurant now serves more than 1,000 meals a day at 6 locations.
In the heart of Hollywood, diners join together to worship a bit of heaven on a plate at Roscoe’s House of Chicken and Waffles.
The spicy chicken at 400 Degrees Hot Chicken in Nashville, TN, makes this restaurant the perfect fit for Food Paradise.
Bon-Ton Mini Mart owner Donna King is known far and wide as the “chicken lady.” Her recipe for fiery fried chicken is definitely giving the other Kentucky cluckers a run for their money.
The Bon-Ton started serving its world-famous chicken about 20 years ago, when Donna King was a waitress. She persuaded her boss to buy deep fryers so the restaurant could start serving home-style fried chicken prepared with a secret recipe she helped to perfect.
Don’t let the modest mini-mart storefront fool you, one bite of Bon-Ton’s signature spicy, succulent chicken will prove there’s nothing paltry about this poultry.
Just as the name suggests, Pine State Biscuits in Portland, OR, is all about the buttery, fluffy, home-style biscuits. But for fried chicken fans, the biscuits are basically a delivery system for the battered bird.
Perhaps the country's most unusual, unheard-of and unmatched fried chicken treat is at American Cupcake in San Francisco.
At American Cupcake, you can get Red Velvet Fried Chicken on a bun, in a salad or atop a weekend brunch special.
Nothing flies out of the Jacques-Imo's kitchen in New Orleans like its crispy bird.
Chef Austin may have contributed to the menu, but the atmosphere and decor at Jacques-Imo's are all Chef Jacques.
The chicken at The Busy Bee Cafe in Atlanta is deep-fried in a special fryer for 8 minutes to give the Busy Bee's fried chicken its signature bee-licious crust and juicy flavor.
Claudia Sanders Dinner House in Shelbyville, KY, wouldn’t be a corral of comfort cuisine without the Sanders’ authentic sides like stewed tomatoes and spinach casserole.
Nearly 80 years ago, Colonel Sanders experimented with pressure cookers to fry his chicken faster. His pioneering efforts revolutionized the frying process, making the meat even more moist and tender.