16 Hidden North Carolina Fried Chicken Joints Worth The Detour Every Time
Driving through North Carolina, I kept finding myself drawn to small roadside kitchens where the smell of hot oil carried further than the traffic. In towns where the pace slows and the fields stretch wide, these places stood out, diners and cafes where fried chicken isn’t treated like a menu item, but like part of the week’s rhythm.
I stopped in for thighs, wings, and plates that came with sides as familiar as the faces waiting at the counter. Regulars had been coming for years, sometimes generations, and I began to understand why.
These sixteen spots showed me that here, fried chicken still feels like ceremony, something worth a detour, and always worth arriving early for.
1. Keaton’s Barbecue (Cleveland)
The smell of vinegar and smoke hits before you even open the door, followed quickly by the sight of golden fried chicken being dipped into fiery red sauce. It crackles, sizzles, and glows.
Since the 1950s, Keaton’s has specialized in “dipped chicken,” a hybrid of fried crispness and tangy barbecue heat. It’s a North Carolina original that draws loyal fans from across the state.
I tried a two-piece with slaw, and the vinegar bite cut perfectly through the juicy meat, it was sharp, messy, and unforgettable.
2. The Chicken Hut (Durham)
Inside the no-frills dining room, trays clatter and voices rise in chorus with gospel tracks on the radio. Fried chicken pieces pile high, crisp shells shattering with each bite.
Opened in 1957, this family-run spot has become a Durham institution. Generations still line up at lunchtime, where fried chicken plates with collards and mac & cheese remain the default order.
Arrive early for lunch. I’ve watched them run out of white meat before noon, and nobody looks happy about missing it.
3. Mr. Charles Chicken & Fish (Greenville)
Steam escapes as baskets hit the counter, fish fillets stacked beside wings and thighs. The aroma is half ocean, half fryer, rich but clean.
Mr. Charles has long served Greenville as a dual-purpose joint, marrying fried chicken with fried seafood in one simple menu. Locals swear by both sides, but the chicken is the reigning star.
I ordered a wing dinner, and the seasoning was balanced—crispy skin, juicy interior. Adding a side of hush puppies made the whole plate feel like Sunday at home.
4. Slappy’s Chicken (Winston-Salem)
The fryer hums in the background as trays of golden chicken nuggets and tenders land at the counter, steam rising in fragrant curls. It feels casual, cheerful, almost like a neighborhood hangout.
Owner Mike Hastings opened Slappy’s in 2018, drawing from family recipes and a belief that chicken should be straightforward but flavorful. Sides like mac & cheese and collards round out the menu.
Tip: get the dark meat box. Locals know the drumstick-thigh combo delivers both crunch and juiciness in perfect proportion.
5. Mountain Fried Chicken (Winston-Salem & Beyond)
The crunch is audible from the next table, skins shatter under teeth, juices following fast. The seasoning leans salty, unapologetically bold, and clings to every piece.
Mountain Fried Chicken has been a Piedmont classic for decades, with locations stretching from Winston-Salem to Greensboro. Its appeal is consistency: the same crisp coating, the same simple menu, always done right.
I ordered a breast and wing combo, and the salty punch surprised me. Paired with buttery rolls, it was the kind of meal you want to repeat.
6. Time-Out Restaurant (Chapel Hill)
Steam rises from trays of chicken stacked behind the counter, collards and mac & cheese scooped onto plates without pause. The room smells like gravy and pepper.
Open since 1978, Time-Out became a landmark for Chapel Hill students and locals alike. Known for 24-hour service, it’s as much a late-night refuge as a daytime staple.
I grabbed a box at 2 a.m., and the fried chicken with biscuits was exactly what I needed, comforting, salty, and better than sleep at that moment.
7. Sunrise Biscuit Kitchen (Chapel Hill)
Drive-thru windows swing open, and the smell of fresh biscuits meets the sharp aroma of fried chicken. Cars idle in a long line that snakes into the street most mornings.
Since the 1970s, Sunrise has perfected the marriage of soft, buttery biscuits with crispy fried chicken. It’s breakfast comfort redefined, drawing everyone from students to commuters.
I tried their chicken biscuit, and the crunch inside the pillowy bread made it impossible to eat slowly. It felt like the perfect morning shortcut.
8. Beasley’s Chicken + Honey (Raleigh)
Plates shine under café lights, each piece of fried chicken glazed with honey that glistens golden. The mix of sweet and salty wafts across the dining room.
Opened in 2011 by chef Ashley Christensen, Beasley’s gave Raleigh a modern take on Southern fried chicken. Her version, drizzled with local honey, put the spot on the national food map.
Tip: go for dark meat if you can. The honey clings to thighs and drumsticks longer, giving each bite more depth and staying power.
9. Parker’s Barbecue (Wilson)
Servers rush through dining rooms carrying platters of hush puppies, slaw, barbecue, and fried chicken. The atmosphere is fast-paced, yet somehow still feels like a family gathering.
Parker’s has been around since 1946, founded by Graham Parker and his brothers. It remains run by the original families, with chicken sharing the stage alongside eastern-style barbecue.
I ordered a fried chicken plate with collards, and the seasoning on the skin kept pace with the smoky barbecue. It was the best kind of tie.
10. Jackson’s Big Oak Barbecue (Wilmington)
Servers rush through dining rooms carrying platters of hush puppies, slaw, barbecue, and fried chicken. The atmosphere is fast-paced, yet somehow still feels like a family gathering.
Parker’s has been around since 1946, founded by Graham Parker and his brothers. It remains run by the original families, with chicken sharing the stage alongside eastern-style barbecue.
I ordered a fried chicken plate with collards, and the seasoning on the skin kept pace with the smoky barbecue. It was the best kind of tie.
11. Rocky’s Hot Chicken Shack (Asheville)
One bite in and your lips tingle, the heat building with every crunchy layer of chicken skin. Trays of tenders and wings line counters, sauces ranging from mild to daredevil hot.
Opened in 2009, Rocky’s brought Nashville-style heat to Asheville but kept a Carolina spin with sides like mac & cheese and collards. Spice levels run from gentle to punishing.
I ordered medium heat, thinking it would be safe. It wasn’t. My eyes watered, my nose ran, and I loved every minute of it.
12. Dame’s Chicken & Waffles (Durham & Greensboro)
The smell of waffle batter mingles with frying chicken, and the combination feels almost like a secret revealed. Plates arrive stacked: crisp chicken atop soft, golden waffles.
Founded in 2010, Dame’s leaned into soulful pairings with flavored “shmears” of butter, from maple pecan to chocolate hazelnut, making each plate customizable.
Ask for spicy chicken on your waffle. The contrast with syrup or fruity shmears makes the dish pop in ways sweet-only versions never quite reach.
13. King’s Restaurant (Kinston)
Platters come out quickly, fried chicken stacked high alongside biscuits and collards, the dining room filled with the hum of families who’ve been coming here for decades. The vibe is warm, steady, unpretentious.
Since opening in 1936, King’s has remained a community anchor, still run by the same family. Fried chicken stands proudly next to barbecue, giving diners a choice few dare to limit themselves on.
If mac & cheese is on the line, get it. Creamy and firm, it’s a perfect partner for fried chicken.
14. Smith’s Red & White Restaurant (Rocky Mount)
Checkerboard floors and red booths create a diner-like stage where fried chicken takes the lead. The batter is light but flavorful, the kind that doesn’t mask the meat.
For years, Smith’s Red & White has paired groceries with restaurant service, its family-style fried chicken and Southern sides building a loyal crowd. It feels like both a market and a kitchen.
I ordered a three-piece box, and the mix of white and dark meat gave balance. The crisp skin on the thigh was easily my favorite.
15. Granny’s Kitchen (Cherokee)
Before you even sit down, the aroma of collards, gravy, and fried chicken fills the air. Servers bring platters that look and feel like they could have come straight from a family table.
Granny’s has been serving comfort food in Cherokee for generations, offering hearty meals that emphasize tradition over flair. Fried chicken is always at the center.
Believe me, you should ask for extra gravy. Poured over rice or potatoes, it pulls the meal together and shows just how much care goes into these simple plates.
16. Smithfield’s Chicken ‘N Bar-B-Q (Smithfield & Statewide)
Smithfield’s ChicCounters buzz with quick service as boxes of fried chicken and barbecue pile up, ready for both dine-in and take-out. The smell of hot oil and hickory smoke hits you instantly.
Founded in 1977, Smithfield’s has grown into a statewide chain, but the formula hasn’t changed: classic fried chicken, hush puppies, and eastern-style barbecue side by side.
I ordered the combo plate, and the fried chicken stood tall even next to the barbecue. Juicy, seasoned just right, it proved why both belong together.