12 Delicious Ways To Indulge On National Fried Chicken Day

Forbes

16 hours ago

Many consider fried chicken to be a rather perfect food. It's a marriage of crispy texture and a tender, juicy chicken interior. It may be spicy or rich or savory, but it's sure to always have tons of flavor and be immensely satisfying.
National Fried Chicken Day is celebrated on July 6. It presents a unique opportunity to experience the most beloved of foods in exciting new ways.
Half Chicken Chicharrón
Half Chicken Chicharrón at Bolo in Philadelphia.
At Bolo in Philadelphia, this standout dish features La Belle Patrimoine heritage chicken marinated in garlic and oregano, dusted in rice flour and house spices, and deep-fried in pork lard until golden and crispy. It's finished with key lime mojo.
"Chicken chicharrones are served in Puerto Rico as appetizer, entree or at the table to share with and bring together the whole family. At Bolo, we use a heritage breed chicken from La Belle Patrimone marinated in sour orange, achiote, oregano and garlic, coated with rice flour and other spices, and fry it in pork lard, for a tasty, crispy bite on every nugget," said Yun Fuentes, Chef-Owner of Bolo.
Pan Fried Noodles and Chicken
Pan Fried Noodles and Chicken at Nom Wah, located at Pier 57's Market 57 in New York City.
At Nom Wah, located at Pier 57's Market 57 in New York City is a standout dish featuring stir-fried, locally sourced egg noodles, with scallions and onions and beautifully crispy fried chicken.
'Recreating a cherished childhood favorite from Cantonese cuisine, our pan-fried noodles offer an irresistible symphony of textures, introducing an added crunch with our signature crispy chicken. The harmonious balance between the perfectly breaded chicken thighs and the delightful springiness of our locally sourced egg noodles ensures that each and every savory bite brings comfort and delight!' said Barbara Leung, Head of Marketing & Operations, Nom Wah.
Fried Chicken & Krug for Two
Fried Chicken & Krug for Two at L'Auberge Carmel.
At L'Auberge Carmel, as a new in room amenity at L'Auberge Carmel, the Aubergine team is offering fried chicken for two sent to guests rooms as an amenity, which is accompanied by a half bottle of Krug Grande Cuvée and a side of coleslaw.
'You spend days building sauces and recipes but then you sip Krug paired with fried chicken and realize: balance can be that simple," said Justin Cogley, Executive Chef at Aubergine.
Southern Fried Chicken & Red Velvet Waffle
Southern Fried Chicken & Red Velvet Waffle at Saltwood at Loews Atlanta Hotel.
At Saltwood at Loews Atlanta Hotel, a decadent twist on the traditional chicken and waffles featuring two deep fried, free-range chicken breasts placed on top of a giant, house made red velvet waffle and topped with dark chocolate pearls, white chocolate shavings, maple syrup and micro greens.
Loews Atlanta Hotel Executive Chef Olivier Senoussaoui says, 'National Fried Chicken Day calls for big flavor, and our Southern Fried Chicken & Red Velvet Waffle delivers. Think golden, crispy chicken piled high on a rich, fluffy red velvet waffle, drizzled with syrup, plus white and dark chocolates. It's sweet, savory and unapologetically Southern. Comfort food turned all the way up.'
Claudia's Chicken Special
Claudia's Chicken Special at Claudia Sanders Dinner House in Shelbyville, Kentucky.
At Claudia Sanders Dinner House in Shelbyville, Kentucky – the state known for fried chicken – comes delicious fried chicken born out of a recipe created by Colonel Harland Sanders of KFC fame.
In 1959, Colonel Sanders and his wife, Claudia, moved from Southeastern Kentucky to Shelbyville. The Sanders' personal home is on the same property as the dinner house, which is along the popular Bourbon Trail. Claudia's Chicken Special , which includes two pieces of fried chicken or five whole wings, is erved with mashed potatoes, milk gravy, and vegetable of choice.
"A meal at Claudia Sanders Dinner House in Shelbyville, Kentucky should be on every fried-chicken lover's bucket list! Growing up in Shelby County, I've had many meals at Claudia Sanders and now enjoy taking media to the iconic restaurant when they visit ShelbyKY. The chicken is made with Colonel Sanders' original recipe and it never disappoints," says ShelbyKY Tourism Vice President Mason Warren.
Fried Chicken + Caviar
Fried Chicken + Caviar at Sixty Vines.
At Sixty Vines locations in Texas, Florida, Virgina, North Carolina, buttermilk brined, crispy fried, lemon crème fraiche with caviar topping.
'Fried chicken and caviar might sound unexpected, but that's the magic. Crispy, rich, a little fancy, and totally comforting. It's the kind of dish that embodies Sixty Vines 'pinkies down' approach to food,' said Micah Willix, Sr. Director of Culinary, Sixty Vines.
The Birdcage
The Birdcage at Hudson VU in New York City.
At Hudson VU in New York City, the Birdcage is a tower of juicy, crunchy fried chicken. The fried chicken sits atop the birdcage, above a tier of mini corn-shaped cornbread, and is served with house-made harissa hot sauce and aji verde.
Executive Chef Samuel-Drake Jones says: 'The idea for The Birdcage started with the actual birdcage. We wanted something visually striking that would attract the attention of all the guests in our dining room, and we needed an entree that could be enjoyed by everyone. While the cage itself requires no effort, we put an immense amount of effort into the dish itself. The technique and ingredients used in the marinade take inspiration from Indian, Southern American, and Japanese cultures, while the dredge mixture is specifically designed to create a crispy texture that's light yet sturdy.'
Bangkok Fried Chicken Sliders
Bangkok Fried Chicken Sliders at Blue Orchid Thai Kitchen in Las Vegas.
At Blue Orchid Thai Kitchen in Las Vegas, the Bangkok Fried Chicken Sliders are made with brined chicken, topped with fermented red curry pickles and kewpie mayo.
"Directly across the street from my family's home in Bangkok is a small food stall with the most amazing fried chicken that we would eat every day," said Executive Chef Steve Piamchuntar. 'My nostalgia for the chicken was the inspiration for the dish - and I added my own spin on it with the sweet and tangy flavors of the red curry pickles. Who doesn't love a great chicken sandwich?!'
Chicken 65
Chicken 65 at Bombay Brasserie in San Francisco.
At Bombay Brasserie in San Francisco, Southern Indian style fried chicken with curry leaves and spice marinade.
'Chicken 65 is a popular fried chicken preparation tracing its origins to Tamilnadu, India. Even though there are various theories regarding the name of the dish, it's widely popular for its spicy and bold flavors, crispy texture as a bar appetizer or a snack. The fresh curry leaves and the chilly marinade gives its unique flavor,' said Kerala native and Executive Chef Thomas George.
Mother Clucker Dumpling
Mother Clucker Dumpling at Bao Brewhouse in Denver.
At Bao Brewhouse in Denver, the Mother Clucker is a homemade fried chicken dumpling, also stuffed with corn and lemongrass and topped with dill served with Treasure Aioli and Hot Chinese Mustard. It's available to order on both Bao Brewhouse's Tap Room and Tea Room menus.
"The lightly fried dough and tender, juicy chicken in the Mother Clucker reminds me of a chicken nugget- taken to the next level. It's our playful take on a classic comfort food, reimagined with bold Chinese fusion flavors, which is exactly what Bao Brewhouse is all about" says Lina Quintero, Manager of Bao Brewhouse.
Electric Chicken
Electric Chicken at Sip & Guzzle in New York City.
At Sip & Guzzle in New York City, Electric Chicken reflects the harmony and marriage of sansho, Sichuan, Korean chili, paprika, cayenne, and many other tingly treats.
'The Electric Chicken, which takes 48 hours to prepare, is the result of several months of research going into the recipe design. We start with whole, skin-on chicken legs, carefully deboned and submerged in a 24-hour salt brine infused with garlic and white onion. This step deeply seasons the meat while ensuring tenderness. The chicken is then removed, air-dried, and scored to allow for even cooking when frying. Next, we introduce another layer of flavor—an overnight marinade in buttermilk that enhances juiciness and adds a subtle tang. Just before frying, the chicken is coated in our chili and spice dredge before frying in rice oil for precisely seven minutes. To finish, we dip the fried chicken in a red chili oil blend infused with a generous amount of tingly Sichuan oil. Finally, we give it a dusting of our signature Electric Chicken seasoning - a blend of Korean chilis, Sichuan, and malt vinegar powder and serve it with a lime wedge for additional acidity if desired,' said Mike Bagale, Executive Chef of Sip & Guzzle.
Caviar Chicken Nuggets
Caviar Chicken Nuggets at Bar Trove in Edmonton, Alberta.
At Bar Trove in Edmonton, Alberta, each nugget is handcrafted in-house at Bar Trove using thoughtfully sourced ingredients, fried to a delicate crisp, and finished with crème fraîche, premium caviar, and fresh chive. Our caviar is carefully selected and handled with intention, chosen for its depth of flavour and luxurious texture.
'Our Caviar Chicken Nuggets are a study in contrast, the nostalgic made luxurious. It's our way of reimagining comfort food through a sophisticated lens, playful, indulgent, and unexpected. In a single bite, it captures the spirit of Bar Trove: timeless elegance with a touch of irreverence,' said Eric Hanson, Head Chef, Bar Trove.