Whether you’re team Nashville-style or Korean-style, fried chicken is aplenty in Vancouver. The best fried chicken is perfectly crispy on the outside and juicy on the inside, and is great on its own, atop waffles, or between buns. Here are a few of my favourites in the city.

Downlow Chicken Shack

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Made with Two Rivers chicken, every order at Downlow Chicken Shack on Commercial Drive is made fresh. While there are options to get chicken by the piece or as tenders, the sandwiches are where DL really shines. Though there are a variety of offerings, you can’t go wrong with the OG: Nashville-dusted chicken paired with special DL sauce, sweet-and-sour coleslaw, and pickles.

The Frying Pan

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A food truck turned restaurant, The Frying Pan in the West End adds Korean twists to a Nashville classic. My go-to order is the K-Mix double decker, which is two pieces of fried chicken smothered with sweet soy sauce and yangnyeom. Add more Asian flavours to your meal with the smoked beef fries topped with beef bulgogi!

Juke Fried Chicken

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For chicken on the go, Chinatown’s Juke always delivers. Known for being a multiple-napkin type of meal, Juke offers sandwiches, nuggets, and even ribs. Always aiming to have fun with food, Juke offers special features, too, such as a recent pickle-lover’s dream: a dill pickle-seasoned fried chicken thigh with dill dressing and house-made dill pickles on a potato bun.

Kosoo Korean Restaurant

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With multiple locations across the Lower Mainland, Kosoo is arguably the best Korean restaurant in Vancouver. While it offers Korean classics like hot pot and BBQ, it also shines when it comes to fried chicken (which comes in bone-in and boneless options). Expect an ultra-crispy skin that always hits the spot.

Phnom Penh

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Maybe a Cambodian-Vietnamese spot is not the first place you think of when the craving for fried chicken strikes, but the fried chicken wings at Phnom Penh in Chinatown have a cult following for a good reason. Deep fried to perfection and served with a side of lemon pepper dipping sauce, these are salty, crunch, and perfect. No wonder there’s always a wait to get into Phnom Penh.