Known mostly for its ramen, this beloved spot is also serving the best kaarage, or Japanese fried chicken, in town.

The second edition of chef/partner Richard Blais and executive chef Jon Sloan’s fast-casual chicken and egg phenomenon has two San Diego locations in Little Italy and Encinitas. The usual and chicken-based sandwich suspects are all here, like The Royale and Coop Deville.

Poway is the latest neighborhood to get its own spot for Korean fried chicken. Furaido Premium Chicken Co. recently opened at Atlas Market, an international supermarket with an in-store food hall. Furaido owner Calvin Chung has been a chef for two decades in the Los Angeles area, where he runs a shabu-shabu restaurant called Kokumi in Arcadia. The restaurant serves a menu of halal and gluten-free fried chicken — tenders, wings, and drumsticks — in 15 different flavors ranging from garlic-soy glaze to butter honey dip and barbecue dust. 

Bonchon finally arrived to San Diego in November 2018, bringing Korean-style fried chicken to Convoy Street where the international chain has opened its first outpost in San Diego. Founded in South Korea, the company counts over 200 stores in nine countries. The chicken, which is twice-fried to order, comes with either a soy garlic or spicy glaze, or half and half. Chicken wings are the best-seller, but Bonchon also offers chicken strips, drumsticks, and boneless wings. 

You’ll find this Cajun-style fried chicken spot tucked inside the 99 Ranch Market on Balboa. The chicken here is moist, flavorful, lightly breaded and comes in several forms, including Buffalo wings, Cajun tenders, and a crispy chicken sandwich. The combos are probably the most popular option, ranging in price from $7 to $10 for two, three or four-pieces they can also come with a biscuit, side and drink.

Head to Chicken Charlie’s for reasonably priced hot wings tossed in house made sauce, and chicken strips, plus a multitude of sandwiches, including the Spicy Fiesta and Buffalo Blue. There are two and four piece fried chicken and waffles available, or combo plates piled with fried chicken, and choice of either a half rack of baby back ribs ($19.95) or crispy fried shrimp ($16.95), plus sides like fried zucchini and corn on the cob.

‘Free Range & Fried’ is the motto of this well-loved food stand, which has become a regular fixture at breweries throughout San Diego thanks to its delicious fried chicken offerings. Juicy and flavorful with an ultra-crisp crunchy crust, all Chicken Rebel chooks are cooked sous vide before hitting the fryer. You’ll find their 8-spice buttermilk brined birds stuffed inside one of three delicious sandwiches: The Classic, Rancher and Buffalo. Pair with a pint and some gourmet tater tots for finger lickin' perfection.

This cash-only fast-food joint specializes in Southern-style fried chicken, hushpuppies, plus sides like mac and cheese. Perfectly crispy on the outside, and hot and tender on the inside, here you can chow down on multiple combinations of strips, thighs, wings, popcorn and even gizzard plates. The fried chicken combo (2, 3, 20, 15 and 20-pieces) features two sides and costs between $5.50 to $21.

Southern-style fried chicken is the name of the game at this Lemon Grove fried chicken joint. Plates are divided to strips and dark meat—the strips being fried boneless breasts. Regulars also love the fried catfish and okra.

Chicken strips, wings, thighs and gizzards come in finger food, plate and family-sized to go portions at this authentic Southern-style spot in Rolando. Home style cooking at its finest, folks rave about the crisp, well seasoned chicken and waffles, which are just $5.99 every Tuesday. Additional specials include a barbecue chicken lunch plate on Wednesdays and barbecue chicken dinner with large beans, coleslaw and four rolls for $10 every Saturday.

Louisiana Fried Chicken has a sprawling menu of favorites, but one of the go-to’s is surely its fried chicken & waffles. Wings, gizzards and fried tilapia are also popular, too.

The Filipino chain with over 200 locations around the world opened in Chula Vista a couple of years back. Known as “The House That Fried Chicken Built”, Max’s menu centers around its signature marinated and fried chicken, plus traditional Filipino dishes ranging from chicken adobo to crispy pata and fried lumpia.