Fried chicken remains a popular dish in California, with chefs and restaurants across the state offering their own takes on the classic comfort food. Tanya Holland, chef and owner of Brown Sugar Kitchen in Oakland, notes the enduring appeal: “Fried chicken just isn’t going out of style.” She adds, “I’ve heard vegetarians call it the ‘gateway drug.’”
National Fried Chicken Day is observed annually on July 6th, providing an opportunity for Californians to sample some of the state’s standout fried chicken options. The following six establishments are highlighted for their unique preparations:
Ad Hoc in Yountville serves lemon-brined fried chicken with herbs and seasonal sides every other Monday. Chef Thomas Keller’s approach is straightforward and available at his family-style restaurant. For those unable to wait, Addendum offers a lunch-only takeout option from Thursday through Sunday.
Brown Sugar Kitchen in Oakland features local chicken marinated overnight with special seasoning and served alongside cornmeal waffles during weekend brunches. Holland’s version has gained such popularity that Oakland recognized her with her own holiday.
Catalan in Rancho Mirage uses Jidori chicken marinated in buttermilk for its monthly family-style fried chicken dinner, prepared by Chef Drew Davis. This event is reservations-only and often sells out months ahead.
Howlin’ Ray’s in Los Angeles offers Nashville-style hot chicken with batter and rub spiced by a hot pepper mix, cooked in peanut oil. Customers can select from six heat levels and often face long waits to try Chef Johnny Ray Zone’s signature dish.
Mrs. Knott’s Chicken Dinner Restaurant in Buena Park traces its origins back to 1934 as a small tea room serving fried chicken dinners during the Great Depression. Its success led to the creation of Knott’s Berry Farm theme park. The restaurant continues to serve its original recipe along with biscuits, boysenberry jam, and pies.
The Crack Shack operates locations in San Diego, Encinitas, Costa Mesa, Pasadena, and Century City. It specializes in free-range chicken infused with pickle juice before frying. Chef Richard Blais developed the menu that also includes fries cooked in poultry fat and a variety of dipping sauces.
These restaurants demonstrate California’s diverse approaches to preparing fried chicken while maintaining strong ties to tradition as well as innovation.
