Brothers Kelly and Calcie Fiorella brought their family’s legacy (dating back to 1940s Central City grocery Fiorella’s Fine Food) and incredible fried chicken to Gentilly in early 2016. The near-perfect chicken at Fiorella’s has just a hint of spicy heat and is served over toasted white bread. Dine-in or call ahead for takeout, available 11 a.m. to 7 p.m., Monday through Saturday.

Black checkered floors, a Coke machine, walk-up counters for ordering, and no dining tables don’t make for anything fancy, but McKenzie’s Chicken in a Box is a local favorite serving crunchy fried chicken that’s never greasy. This inexpensive grab-and-go spot is as good as it gets — and now it’s available via delivery as well on most third-party apps.

Manchu is a Seventh Ward hole-in-the-wall place, known as a fried chicken wings and yak-a-mein spot that serves as local legend Big Freedia’s favorite fried chicken in New Orleans. The fried wings are insanely delicious (with a spicy kick on the finish), awesome for party platters needed on the cheap and quick. There’s also fried boneless chicken used in Chinese dishes like fried rice. Parking is a bit difficult, but don’t let that scare you off.

Often considered one of the best fried chicken offerings in the country, this Treme landmark’s wet-batter recipe sets it apart from nearly every other fried chicken in town, with a crispiness beyond reproach. Dine in or order through Willie Mae’s website for pickup or catering. Also available from the Pythian Market location.

The word that Li’l Dizzy’s was closing was a devastating blow during the pandemic — which made its reopening in February by the next generation, Arkesha and Wayne Baquet Jr., such a balm. The iconic Treme corner restaurant offers the same great food for takeout, dine-in, or outdoor dining, including some of the best fried chicken in town, everyday but Sunday.

Coop’s is back, hooray. This hole in the wall is a go-to for New Orleans staples like gumbo, jambalaya, satisfying fried chicken, and red beans and rice at decent prices since 1983. This joint on Decatur isn’t much for cocktails, but its standout version of rabbit and sausage jambalaya goes better with an ice cold beer anyway.

Loved for years in its Freret Street home before Hurricane Katrina forced its closure, Dunbar’s settled in to a new home on Earhart Boulevard back in 2017. The menu of fried seafood platters, po’ boys, barbecue ribs, and more is complemented by daily specials, like Monday’s red beans or lima beans with fried chicken (individual pieces are also available on the daily menu).

Luckily, Chef Carl’s Fried Chicken Mondays at the Roosevelt are still going strong, and back in the hotel’s Fountain Lounge. The set menu offers fried chicken, biscuits, coleslaw, red beans and rice, and cobbler, and it is some of the best chicken in town.

New Orleans may not have needed another chain fried chicken place, but no one complained when a location of Tennessee-born Gus’s World Famous Fried Chicken landed in the Warehouse District. Crowned the winner of last year’s competitive fried chicken festival, Gus’s is loved nationwide for good reason — the never-frozen chicken goes through many steps before being fried in peanut oil, including a 12-hour marination.

Chubbie’s looks like a fast food chain, but is actually just a legit neighborhood spot for fried chicken (and fried seafood) on the West Bank. It’s widely regarded as one of the top spots in all of New Orleans, especially for fried gizzards and livers.

Former Commander’s Palace chef Cory McPhail claims to have visited more than 80 fried chicken spots before landing on the recipe for his crawfish boil hot fried chicken for Picnic Provisions & Whiskey, a partnership between Commander’s Palace and Reginelli’s. Made using heritage boneless light and dark meat chicken and topped with a Crystal hot sauce “pulp,” this fried chicken is one of the spiciest on the map.

Chicken’s Kitchen in Gretna is New Orleans homestyle cooking at its best, serving large portions, delicious chicken, and great mac and cheese and smothered okra. But back to the chicken — from wings and tenders to legs, these pieces are expertly fried; juicy, tender, and crispy. Bonus — chef Marlon “Chicken” Williams’s food is available for catering.