Soul food and barbecue are the specialties of this Oceanside restaurant where the fried chicken options are a standout. Fried chicken fiends have their choice of country-fried chicken thighs served with waffles or with cornbread and two sides, or as a sandwich option with a brioche bun.

This homegrown chicken and egg empire, with locations in Little Italy and Encinitas, is expanding nationwide with its menu of expertly-fried Jidori chicken available by the whole or half bird and in sandwiches like its popular Coop Deville, which tops a fried chicken breast with pickled fresno chilies, lime mayo, and cabbage. The immensely-snackable chicken oysters are also a must.

This latest location in Del Mar Highlands, which joins its well-established spots in Kearny Mesa and the Windmill Food Hall, offers the bonus of a cocktail bar. Fin chicken wings, boneless tenders, drumsticks and even plant-based chicken, that can be flavored with a choice of seasonings that ranges from lemon pepper, Thai chili, and garlic parmesan to Seoul spicy and soy garlic.

Find this tiny outlet specializing in Korean fried chicken in Zion Market, where it moved from its original spot inside the market area to the food court. Folks line up for made-to-order fried chicken coated with spicy or sweet soy glaze. The owners have all their ingredients shipped in from Seoul, where they have another outpost.

South Korea-based Bonchon came to San Diego in 2018, bringing Korean-style fried chicken to Convoy Street. With more than 200 stores in nine countries, the restaurant’s twice-fried-to-order chicken comes with either a soy garlic or spicy glaze, or a mix of the two with its half-and-half. Order the best-selling chicken wings, or try chicken strips, drumsticks and boneless wings. 

The daily seafood specials at this El Cajon joint are spot-on but order on Friday or Saturdays for a taste of their fried chicken wings as part of the combo plate. Fried until golden, the wings come with a choice of two sides: bay rice and smoked turkey gravy, baked mac ‘n cheese, sweet candied yams or smoked turkey collard greens.

This longtime, low-key El Cajon Boulevard spot specializes in Southern-style fried chicken, hush puppies and sides like mac and cheese. Perfectly crispy on the outside and hot and tender on the inside, meals come in multiple combinations of strips, thighs, wings, popcorn, and even gizzard plates.

Pot pies aren’t the only chicken dish featured at this San Diego institution. Their fried chicken and waffles, four-piece fried chicken and the fried chicken breast are just three homey options available for dine-in, pickup or takeout.

Tucked into the back of a City Heights Donut Star, this takeout-focused spot uses halal chicken as the base of its crowd-pleasing fried chicken. The tasty coconut syrup is a must when ordering fried chicken tenders with a waffle or try the spicy chicken sandwich slicked with Thai chili oil and herbed mayo.

The surprise sleeper winner at this Hillcrest restaurant is the fried chicken. Order it as a sandwich served with muenster cheese, buttermilk slaw and bacon or as their version of hot chicken with Nashville hot sauce and a cheddar waffle.

Founded by sisters Ixchel and Maya Heredia with support from their father Ricardo, a chef at Little Italy’s new Coco Maya, this microenterprise home kitchen operation runs out of Barrio Logan. Offering online orders, with pickup every Saturday and delivery coming soon, their menu of “Chicano fried chicken” comes dipped in chili oil with a crispy coating reminiscent of Korean fried chicken. Whole or half birds are available, as are generously-sized fried chicken sandwiches. Don’t miss the sides, including borracha beans and esquites fuego.

This no-frills restaurant in National City does huge business in traditional Chinese American entrées and sides but it’s their fried-to-perfection salted pepper wings, often sold in party-sized quantities, that are an all-time favorite for chicken lovers in the know.

The Filipino chain with more than 200 locations around the world has locations in Chula Vista as well as Mira Mesa. Known as “The House That Fried Chicken Built,” Max’s menu centers around its signature marinated and fried — not breaded — chicken, plus other traditional Filipino dishes ranging from chicken adobo to crispy pata and fried lumpia.