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, noted, “Fried chicken just isn’t going out of style.” She added, “I’ve heard vegetarians call it the ‘gateway drug.’”
National Fried Chicken Day, observed on July 6th, highlights the ongoing appeal of fried chicken. California’s offerings range from high-end restaurants to longstanding family establishments.
In Yountville, ad hoc serves lemon-brined fried chicken with seasonal sides every other Monday. The restaurant is run by chef Thomas Keller and also offers takeout at its lunch-only offshoot Addendum.
Brown Sugar Kitchen in Oakland marinates local chicken overnight before serving it with cornmeal waffles for brunch. Holland’s version of chicken and waffles has become so well known that the city of Oakland designated a day in her honor.
Catalan in Rancho Mirage features Jidori chicken prepared with buttermilk. Chef Drew Davis hosts a family-style fried chicken dinner on the first Sunday of each month, which typically sells out well in advance.
Howlin’ Ray’s in Los Angeles specializes in Nashville-style hot chicken using a spicy batter and rub before frying the meat in peanut oil. Customers often wait hours for Chef Johnny Ray Zone’s dishes, choosing from six levels of heat.
Mrs. Knott’s Chicken Dinner Restaurant in Buena Park started as a tea room during the Great Depression. Its popularity led to the founding of Knott’s Berry Farm theme park. The restaurant continues to serve its original fried chicken recipe along with biscuits and homemade pies.
The Crack Shack began as an open-air eatery in San Diego and has since expanded to several locations including Encinitas and Costa Mesa. Chef Richard Blais uses free-range chicken marinated with pickle juice and buttermilk before frying it. Guests can also enjoy fries cooked in schmaltz and a variety of dipping sauces.
