6 North Carolina Fried Chicken Shacks That Stay True To Tradition & 6 New Spots Putting A Fresh Spin On It
North Carolina takes its fried chicken seriously, y’all. I’ve spent years crisscrossing the Tar Heel State in search of that perfect golden crust and juicy meat that makes Southern fried chicken legendary.
From old-school joints where recipes haven’t changed in generations to innovative newcomers adding unexpected twists, NC’s fried chicken scene offers something for both traditionalists and culinary adventurers.
1. The Chicken Hut: Durham’s Soul Food Sanctuary
Walking into The Chicken Hut feels like stepping into my grandmother’s kitchen. The aroma of seasoned flour and hot oil hits you before the door even closes behind you. This Durham institution has been frying chicken the exact same way since 1957, when Peggy Tapp first opened its doors.
Their secret? A simple dry brine that penetrates the meat overnight, followed by a dredge in flour seasoned with what must be magic dust. No fancy equipment here—just well-seasoned cast iron skillets that have seen decades of service.
The skin shatters with that perfect crackle while the meat stays impossibly juicy. Paired with their collards and mac and cheese, it’s the kind of meal that makes you close your eyes and sigh with contentment.
2. Bojangles’: Carolina’s Fast Food Fried Chicken Champion
I’ll admit it—sometimes I wake up craving Bojangles’ chicken with an intensity that’s almost embarrassing. This Carolina-born chain might have expanded across the South, but its heart remains firmly in North Carolina where it all began in 1977.
Their signature Cajun-spiced chicken delivers that distinctive peppery kick that sets it apart from other fast-food options. The seasoning penetrates all the way through the meat, not just sitting on the surface like some pretenders.
What keeps me coming back is the consistency. Whether I’m grabbing a box in Charlotte or Wilmington, that first bite delivers the same satisfying crunch and spicy comfort. Paired with their legendary biscuits, it’s proof that fast food can still honor tradition.
3. Smithfield’s Chicken ‘N Bar-B-Q: Eastern NC’s Double Threat
The first time my cousin took me to Smithfield’s, I thought we were just getting barbecue. Boy, was I in for a delicious surprise! While their vinegar-based pork is legendary, locals know their fried chicken deserves equal billing on the marquee.
Founded in 1964 in the town that shares its name, Smithfield’s chicken follows eastern North Carolina tradition—simple, well-seasoned, and fried to golden perfection. Nothing fancy or pretentious here, just consistently excellent execution that’s earned them dozens of locations across the state.
The chicken skin achieves that magical textural contrast—crispy exterior giving way to tender meat that practically falls off the bone. Grab some hush puppies and sweet tea to complete this quintessential Carolina meal.
4. Mama Dip’s Kitchen: Chapel Hill’s Home Cooking Legacy
Mildred Council—better known as Mama Dip—started with just $64 to her name when she opened her restaurant in 1976. Her legendary fried chicken helped build a Chapel Hill institution that continues even after her passing in 2018.
The chicken here tastes like Sunday dinner at a Southern home—no fancy brines or special equipment, just generations of know-how. The crust has that gorgeous mahogany color that tells you it’s going to shatter perfectly between your teeth.
What makes this place special isn’t just the food but the feeling. Students, professors, locals, and visitors all sit elbow-to-elbow enjoying chicken made exactly as Mama taught her family. Her cookbook sits on my shelf, but somehow my attempts never quite match the magic they create in that kitchen.
5. Stamey’s Barbecue: Greensboro’s Surprising Fried Chicken Secret
Most folks make the pilgrimage to Stamey’s for their legendary Lexington-style barbecue, but I’m letting you in on a local secret—their fried chicken might be the menu’s unsung hero. While the pitmasters tend the pork outside, the kitchen inside has been quietly perfecting their chicken recipe since 1930.
The chicken emerges with skin so crisp it almost shatters, seasoned with just enough salt and pepper to enhance the flavor without overwhelming it. No complicated techniques or trendy ingredients—just pure, time-tested cooking.
What I love most is how the chicken remains moist even hours after cooking. Take it from someone who couldn’t resist sneaking cold leftovers from the fridge at midnight—this chicken maintains its glory even when the party’s over.
6. Brenda’s Good Eats: Rocky Mount’s Hidden Treasure
Last summer, I nearly drove past this unassuming little spot on the outskirts of Rocky Mount. Thank goodness a local had tipped me off, or I’d have missed what might be eastern North Carolina’s best-kept chicken secret.
Brenda’s operates out of what looks like a converted gas station, with just a few tables inside and a steady line at the takeout window. The chicken gets a 24-hour buttermilk soak before being dredged in a flour mixture containing what must be at least a dozen spices—though Brenda won’t confirm or deny any guesses.
Each piece emerges from the fryer with that perfect balance of crispy exterior and juicy interior. Cash only, no website, no social media—just spectacular chicken that locals have been quietly enjoying for over 30 years.
7. Beasley’s Chicken + Honey: Raleigh’s Sweet Revolution
Chef Ashley Christensen’s fried chicken changed my life, no exaggeration. Her James Beard Award-winning talents transformed traditional Southern fried chicken by adding one brilliant twist—a drizzle of honey that creates a sweet-savory experience that’s downright transcendent.
Located in downtown Raleigh, Beasley’s chicken achieves that perfect golden crust through pressure-frying, which locks in moisture while creating an impossibly crisp exterior. The locally-sourced honey adds just enough sweetness to complement the savory seasonings without venturing into dessert territory.
The industrial-chic setting with communal tables creates a buzzing atmosphere that feels both trendy and welcoming. Don’t skip their waffle side—the chicken-and-waffle combination here elevates this Southern classic to new heights.
8. Dame’s Chicken & Waffles: Durham’s Sweet-Savory Symphony
My first bite at Dame’s left me speechless—fried chicken with crispy, herb-infused skin paired with a fluffy waffle and their signature schmear (flavored butter). This Durham institution, which now has locations in Chapel Hill and Cary, has perfected the art of chicken and waffles.
Their chicken undergoes a 48-hour preparation process involving brining and marinating before being coated in a proprietary herb and spice blend. The result is chicken with depth of flavor that stands up to the sweetness of maple syrup and their creative butter blends.
Founder Damion Moore has created an experience that feels both innovative and familiar. The restaurant’s warm orange walls and jazz soundtrack create the perfect backdrop for what has become one of North Carolina’s most beloved culinary combinations.
9. Pantry Fried Chicken: Greensboro’s Farm-To-Fryer Phenomenon
I stumbled upon Pantry during a rainstorm in Greensboro last year, ducking inside to escape the downpour. Little did I know I’d discover chicken that would haunt my dreams for months afterward!
Chef Jenny Wilson sources birds exclusively from small North Carolina farms, resulting in chicken with flavor that puts factory-farmed options to shame. Her brine includes local herbs and apple cider from a nearby orchard, creating a subtle fruity undertone that complements the savory crust.
The restaurant itself feels like a modern farmhouse, with reclaimed wood tables and mason jar lighting. Their rotating sides showcase seasonal vegetables from the same farms that provide their chicken. Farm-to-table fried chicken might sound pretentious, but one bite proves it’s worth every penny.
10. Scratch Hand-Crafted Fried Chicken: Greensboro’s Global Fusion
Chef Marcus Johnson’s military childhood took him across Asia before he returned to his North Carolina roots. At Scratch, he’s created something truly unique—Southern fried chicken that incorporates techniques and flavors from Korean, Japanese, and Thai cuisines.
Their signature chicken gets a 24-hour marinade in buttermilk infused with lemongrass and ginger before being dredged in flour spiked with togarashi (Japanese spice blend). The result is chicken with a familiar crunch but unexpected flavor notes that dance across your palate.
The restaurant’s colorful murals depicting both Southern and Asian food traditions visually represent the culinary fusion on your plate. Their kimchi collard greens—a perfect representation of their hybrid approach—might be the best side dish in the entire state.
11. Iyla’s Southern Kitchen: Raleigh’s Plant-Based Poultry Revolution
“You’re telling me this isn’t chicken?” That was my genuine reaction after my first bite at Iyla’s, Raleigh’s groundbreaking vegan restaurant that’s converting even die-hard carnivores like myself with their plant-based fried ‘chicken.’
Owner Stephanie Williams spent three years perfecting her seitan-based recipe that miraculously replicates both the texture and flavor of traditional fried chicken. The secret lies in her mushroom-based broth that infuses the wheat protein with umami depth before it’s double-dredged and fried.
The bright, airy space with its living plant wall feels appropriately fresh for such innovative food. Their buffalo ‘chicken’ sandwich with house-made ranch has developed such a cult following that they regularly sell out by mid-afternoon. Even my meat-loving father couldn’t tell the difference!
12. The Cookshak Fried Chicken: Outer Banks’ Coastal Chicken Innovation
After a day of surfing at Nags Head last summer, a local pointed me toward The Cookshak—a beachside spot where chef Maria Sanchez is creating what might be North Carolina’s most unique fried chicken experience.
Her signature “Coastal Crunch” chicken incorporates crushed oyster shells into the dredging flour, adding a subtle minerality and extra crispness to the crust. The birds get brined in seawater (properly filtered, of course) and local herbs, creating chicken that somehow captures the essence of the Outer Banks.
The laid-back shack with its surfboard decor and ocean views provides the perfect setting for enjoying this innovative take on fried chicken. Their hush puppies studded with fresh corn and local crab make the perfect accompaniment to what has become my mandatory stop whenever I visit the OBX.