In 2018, this Crows Nest favourite swapped out its namesake lobster rolls and dedicated itself to the fried chicken business once and for all — which, according to owner Tom Baker, was already over 50 percent of the food sold at the venue. Now dubbed Johnny Bird, the signature free-range chicken continues to be some of the best in the city. The boneless tenders and thighs are marinated overnight and heavily spiced, resulting in a finished product that is both juicy and peppery.

Melbourne’s much-loved home of Korean fried chicken finally made its way to Sydney in 2018, and it has swiftly become a city-wide favourite. Here, expect signature cuts like wingettes and spare ribs, along with the classic half or whole bird — served with or without the bones and either dosed in sauce or with a side dipping option. All of the chicken here is RSPCA-certified, too.

Long before it had multiple outposts around the city, Sydney institution Mary’s was just a raucous Newtown joint slinging burgers, beers and some of the best fried chicken in the region. This reputation still holds true today. Marinated in buttermilk, hot sauce and maple syrup, the fried chicken can be ordered as a burger or in half, whole or Larry Bird portions — that’s two whole chooks. And, if you’re dining with vegetarians, Mary’s fried cauliflower is just as good.

The brainchild of renowned Australian chef and former Nashville resident Morgan McGlone, Belle’s Hot Chicken combines spicy fried chicken with cool natural wine. Belle’s has two Sydney outposts at Tramsheds and Barangaroo, both with their fair share of spicy fried chook to dig into. Get stuck into drumsticks, tenders and wings, paired with your choice of heat — ranging from a mild southern to spicy versions like Really F**kin Hot.

Set along Newtown’s Enmore Road, this joint is serving up some of Sydney’s most authentic Korean fried chicken. Opened by sibling duo Julie and Jeff Oh back in 2017, the shop has become known around the city for its signature dish, served in four styles: original, sweet chilli, soy garlic and ‘spicy bomb’. It’s best to pair your fried chicken with traditional bibimbap, which is an Oh family recipe.

Chef Kerby Craig has long been a legend in the local burger scene, but his fried chicken has also earned a special place in the hearts of many. At Ume Burger, diners can indulge in classic Japanese karaage, served with your choice of mayo including nori, spicy cod roe and curry varieties. Or, you can order a juicy piece of chicken karaage on a burger packed with lettuce, onion and two sauces. To wash it all down, choose from a range of beer and wine, available for takeaway.

Hungry? Or need a new pair of kicks? Solve one or both of these dilemmas at Butter, Sydney’s over-the-top palace of fried chicken, champagne and sneakers. If you are ordering for more than just yourself, try the size 13s box on for size. It’s a generous party pack of fried thighs and tenders, alongside pickles and multiple sauces — all served in a shoebox. Solo diners shouldn’t look past Butter's OG chicken sandwich, which comes piled with dashi butter and pickles.

Ayam Goreng 99 has been an eastern suburbs mainstay since opening way back in 1998. Its 24-year career of serving authentic Indonesian eats to Kingsford locals has continuously centred around the fried chicken — which happens to be the English translation of ayam goreng. The marinated chook is served with a signature sambel terasi sauce, which combines spicy chilli and prawn paste. It’s cooked in a wok for several hours to achieve a true depth of flavour that diners cannot get enough of.

Basax’s Haymarket store is open until midnight Monday–Saturday, so you’ll be able to satisfy any late-night cravings for some cheeky chook. There are over ten types of boneless chicken available at Basax, which you can have either oven-roasted or fried and finished with the likes of spring onion, soy garlic or even grated cheese. You can pair your protein with sides such as waffle fries or even fried dumplings. Also available is a range of hearty Korean stews and soups.

Since opening its original store in Granville in 1998, El Jannah has earned cult status for its Lebanese-style charcoal chicken and finger lickin’-good garlic sauce. While its grilled chicken is what it’s known for, don’t let that discourage you from venturing over to the fried side of the menu. Order a set of mixed tenders and wings — served with gravy — and be sure to order the largest tub of garlic sauce possible.