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, commented on its enduring appeal: “Fried chicken just isn’t going out of style.” She added, “I’ve heard vegetarians call it the ‘gateway drug.’”
California celebrates National Fried Chicken Day on July 6th, providing an opportunity for residents and visitors to try various styles of fried chicken. The state is home to a range of establishments serving notable versions of the dish.
In Yountville, ad hoc serves lemon-brined fried chicken with herbs and seasonal sides every other Monday. Chef Thomas Keller’s restaurant also offers takeout at Addendum from Thursday through Sunday.
Brown Sugar Kitchen in Oakland features local chicken marinated overnight and served with cornmeal waffles during weekend brunches. Holland’s approach to chicken and waffles has earned her recognition from the city of Oakland.
Catalan in Rancho Mirage offers Jidori chicken prepared with buttermilk on the first Sunday of each month. Chef Drew Davis’s family-style fried chicken dinners are reservation-only events that sell out months ahead.
Howlin’ Ray’s in Los Angeles is known for its Nashville-style hot chicken, which is fried in peanut oil after being coated in a spicy pepper mix. Customers can choose from six levels of heat and often wait several hours for their meals.
Mrs. Knott’s Chicken Dinner Restaurant in Buena Park has been serving fried chicken since 1934. The restaurant began as a tea room during the Great Depression and contributed to the creation of Knott’s Berry Farm, now recognized as America’s first theme park. Diners can still enjoy the original recipe along with biscuits and pies.
The Crack Shack started as an open-air eatery in San Diego and has expanded to several Southern California locations including Encinitas, Costa Mesa, Pasadena, and Century City. The restaurant uses free-range chicken marinated with pickle juice before frying.
These establishments reflect California’s diverse culinary landscape, offering both traditional recipes and innovative twists on fried chicken.
