For fried chicken in the Valley look no further than Les Sisters, a Cajun restaurant in Winnetka. The fried chicken here is served simply with generous pieces of meat and a well-seasoned crispy coating. It always comes out hot and fresh and is best enjoyed with some sides like mac and cheese or Cajun fries.

It should come as no surprise that the Valley’s most celebrated Thai spot has some of the best fried chicken. Anajak’s Southern Thai fried chicken is succulent, crispy, and comes with a side order of sticky rice and spicy nam jim sauce.

This growing hot chicken enterprise is one of the most recognizable names in the game at the moment. Thankfully, fans who aren’t here for the heat can still find lots to like in the restaurant’s non-spicy fried chicken, available as combos with tenders, sandwiches, or quarter bird pieces. The best part is that there are a few locations across LA to score some Main Chick fried chicken.

This decades-old New Orleans-leaning Valley restaurant turns out reliable fried chicken by the piece. Diners can also sort through Bayou staples like gumbo and jambalaya to find fried chicken po’ boys and more.

Chef Mei Lin’s fried chicken sandwich is the centerpiece at Daybird, but the chicken tenders are not to be missed. She uses thigh meat for the sandwiches and juicy white meat for the tenders. The fries are the ideal crisp golden brown as well, which is a wonderful complement to the Sichuan-spiced sandwich.

After leaving a career in film behind, Kil Chae Jeong started making fried chicken in South Korean. In 2017, he opened Gol Tong Chicken in Koreatown and the restaurant quickly rose to cult-favorite status. Order the Director’s Cut, which comes with chili chicken, classic fried chicken, and soy garlic chicken. The chicken is served with a medley of fruits and vegetables that often includes blueberries, raspberries, avocadoes, jalapenos, and more. While it may seem unconventional at first, the side does something similar to the pickled radish more commonly served, offering a sweet, fresh contrast to the chicken.

Whether bone-in or boneless chicken, Hoho Chicken is best eaten with a group. A bag full of fried chicken or a rice bowl can be taken up a notch flavorwise with sweet chili, garlic, coconut, lemon pepper, or hot fire options.

Howlin’ Ray’s is still some of the hottest fried chicken in Los Angeles, even after close to a decade of being open. A line forms through Far East Plaza in Chinatown every day to score some of Johnny Ray Zone’s Nashville hot chicken. The chicken is available country style with no heat all the way up to howlin’ which borders on painful to eat.

The Korean fried chicken at Chimmelier is served in a few different forms on the menu. There’s a whole or half bird available if feeding a group, while an order of wings or chicken tenders is always a good option. For a spicy kick try the buldak chicken sandwich, which translates to fire chicken. The Chimmelier fried chicken is also available at Jilli, a modern sool jib in Koreatown.

At Tokyo Fried Chicken, the bird is offered by the piece, as well as in a bucket, as part of a sandwich, or in a combo box. In the box, the supremely crispy pieces are served alongside a choice of sides which include curry creamed corn, soy glazed yams, and creamy potato salad.

Chef Brandon Kida’s Culver City fried chicken spot serves what he calls “Los Angeles-style fried chicken.” The chicken is available as tenders, wings, or a sandwich and is drizzled with Szechuan-style chili oil before serving.

It’s all about Panamanian fried chicken at Si! Mon, a buzzy restaurant in Venice. The restaurant serves all drumsticks, which are trimmed into lollipops before being marinated in salt, garlic powder, onion powder, and fresh culantro. The chicken is battered in cornstarch, club soda, and beaten eggs before being double-fried to achieve the optimal crisp. Before serving, the drumsticks are showered in “chicken salt” made with roasted rice, shiitake powder, and herbs.

For buckets of the good stuff, get to Dinah’s on Sepulveda. This staple diner-slash-chicken spot has been in the neighborhood for decades, serving up its bright red buckets of takeout fried chicken to the greater Westside. Don’t be afraid to add a few orders of gizzards or liver either.

Finding Khmer food in Long Beach is an easy task. Cambodia Town’s restaurants are plentiful with colorful interiors, with options that never feel redundant. But an unexpected highlight at Monorom is its fried chicken which is always flavorful and crispy.