Food & Drink

DFW’s best fried chicken restaurants

The chicken dinner at Babe’s in downtown Arlington.
The chicken dinner at Babe’s in downtown Arlington. Star-Telegram

Name a food and odds are good it has a celebratory day of its own. From donuts to barbecue to margaritas and more, social media seems to light up nearly every day in celebration of something edible.

Today — July 6 — is no different: It’s National Fried Chicken Day. To mark the occasion, we pulled together a quick list of our favorite fried chicken haunts from around North Texas.

Some of these joints offer fantastic side dishes, but today, we’re keeping the focus squarely on the bird. Start planning your dinner .... now.

Babe’s Chicken Dinner House

This North Texas staple is, as far as we’re concerned, the undisputed chicken champ — pick any Babe’s (maybe even the newly announced North Richland Hills location?) and it will be packed to the walls, full of people chowing down on the restaurant’s perfectly seasoned, expertly cooked fried chicken.


Chef Keith Hicks is another local fixture who has created a mouthwatering fried chicken dish — his fried chicken and waffles is the stuff dreams are made of.

Sissy’s Southern Kitchen and Bar

This Dallas eatery creatively offers its fried chicken in a pail, but it’s so tasty, they could serve it on a tractor tire, and we’d still devour it.

Max’s Wine Dive

You might expect a restaurant with wine in its name to have a great selection of vintage grape juice (and it does), but Max’s fried chicken is also a very good reason to check out this 7th Street hot spot.

Little Red Wasp

Another Fort Worth favorite, this cozy eatery looks to Music City for inspiration for its taste bud-scorching Nashville “hot” chicken.

Chef Point Cafe

Watauga’s finest restaurant is best known for being in a Conoco gas station, but the Better Than Sex Fried Chicken is also one of its hallmarks. Marinated and seasoned with secret sauces and spices (aphrodisiacs?), the deep fried chicken is juicy and addictive. Is it better than sex? You’ll have to decide for yourself.


Not too long ago Reata president Mike Micallef, son of the restaurant’s founder, Al Micallef, put his dad’s favorite recipe fried chicken on the menu. And word spread. It went from being a Monday special to a permanent lunch item: The fried chicken is juicy, slightly spicy and has great crunch, and our Weekend Chef Steve Wilson can’t get enough of the poblano & bacon grits that come with it.

Preston Jones: 817-390-7713, @prestonjones