7 North Carolina Fried Chicken Spots That Keep It Crispy & 7 That Fall Flat
Nothing beats the pure joy of sinking your teeth into perfectly fried chicken—the kind that greets you with a magical crunch before giving way to tender, juicy meat packed with flavor.
As a North Carolina native, I’ve spent years chasing that perfection, traveling from the misty mountains to the breezy coast in search of the state’s ultimate crispy bird. Along the way, I’ve had unforgettable, soul-warming meals that set a new standard—and a few disappointments that fell flat.
From tiny hole-in-the-wall joints to polished, white-tablecloth restaurants, my fried chicken adventures reveal which spots truly satisfy and which are best avoided.
1. Tar Heel Fry House – Extra-crunchy skin with a peppery kick
Grandma’s secret recipe has nothing on the crackling, earth-shatteringly crispy skin at Tar Heel Fry House. My first bite sent shards of golden crust flying everywhere while my taste buds danced with their signature black pepper blend.
Family-owned since 1982, this Raleigh institution marinates their chicken for a full 24 hours before frying. The result? Meat so tender it practically falls off the bone.
Their sides don’t play second fiddle either – get the mac and cheese with the perfectly charred corners. Just be prepared to wait on weekends when lines often stretch around the block, but trust me, it’s worth every minute.
2. Blue Ridge Bird Shack – Mountain-style fried chicken with buttermilk biscuits
Nestled among Asheville’s misty mountains, Blue Ridge Bird Shack serves chicken that crackles louder than autumn leaves underfoot. Their mountain-style approach features chicken brined in apple cider before taking a buttermilk bath and meeting seasoned flour.
Last summer, I drove two hours just to satisfy my craving for their signature thigh-and-leg combo. The skin stays impeccably crisp even as steam billows from the juicy meat inside.
What really sets them apart are those cloud-like buttermilk biscuits served alongside – pillowy centers with golden tops that practically beg for a drizzle of local sourwood honey. Their screened porch overlooking the valley makes the experience even more memorable.
3. Carolina Gold Chicken & Biscuits – Famous for honey-drizzled crispy thighs
Sweet meets savory in the most glorious way at Carolina Gold, where hot chicken thighs get a generous drizzle of local wildflower honey. The contrast between the peppery crust and sweet honey creates flavor fireworks that’ll haunt your dreams.
Opened by former fine dining chef Maria Sanchez, this Greensboro gem elevates humble fried chicken to art form status. The secret? A three-stage frying process that creates an impossibly thin, glass-like crust that shatters with each bite.
Pro tip: order the “Double Gold” which pairs their signature thighs with honey-butter cornbread that’s crusty on edges and custardy inside. Come early on Saturdays – they typically sell out by 2pm and don’t take reservations.
4. Queen City Fry Co. – Charlotte favorite with golden, juicy buckets
Football Sundays at my house changed forever after discovering Queen City’s family buckets. Their Charlotte-style chicken features a uniquely textured crust with tiny ripples and ridges that hold onto their signature spice blend like nobody’s business.
Founded by two brothers who spent years perfecting their technique, they double-dredge each piece in a mix that includes finely ground cornmeal for extra crunch. The breast pieces – normally prone to dryness – remain miraculously juicy here.
My personal favorite is their “Uptown Special” – a three-piece dark meat combo with hot honey for dipping and pickled green tomatoes on the side. Their environmentally friendly packaging is just icing on the cake for this Charlotte institution.
5. Coastal Crisp Café – Outer Banks shack with fried chicken and hushpuppies
Sand might be between your toes, but that won’t stop you from experiencing chicken paradise at this unassuming Outer Banks roadside stand. Coastal Crisp’s magic lies in their sea salt-infused batter that creates a sturdy yet light golden shell around impossibly moist meat.
During last year’s beach vacation, I became a regular, watching in awe as the owner hand-breaded each piece to order. The subtle hint of Old Bay seasoning in their flour mixture pays homage to their coastal location.
Their hushpuppies deserve equal billing – perfectly spherical, cornmeal treasures served piping hot with honey butter. The picnic tables out back offer stunning sound views, making this the perfect post-beach meal before catching the sunset.
6. Old Mill Chicken House – Generations-old recipe, cast-iron skillet fried
Walking into Old Mill feels like stepping into your grandmother’s kitchen – if your grandmother happened to be a fried chicken virtuoso. Located in a converted gristmill in Winston-Salem, they still use the original cast-iron skillets from their 1947 opening.
Owner Betty Williams refuses to modernize, insisting that each batch be fried in small batches by hand. The result is chicken with a uniquely uneven, craggly crust that creates perfect pockets of crispiness while sealing in juices.
Their chicken never touches a heat lamp – it goes straight from skillet to plate. Accompaniments stay classic: mashed potatoes with chicken gravy, collard greens, and yeast rolls so light they nearly float off the plate. The vintage Coca-Cola signs and checkerboard tablecloths complete the nostalgic experience.
7. Bull City Crispy Kitchen – Durham staple serving hot-and-spicy fried wings
Fire-breathing dragons have nothing on the glorious heat that radiates from Bull City’s Nashville-inspired hot wings. Unlike other places where spice overwhelms flavor, their three-day brining process ensures the chicken itself remains the star.
My first visit left me with tear-streaked cheeks and an addiction that required weekly trips to Durham. Their unique double-frying technique creates wings with a substantial crunch that somehow stays crispy even after being tossed in their signature cayenne-brown sugar sauce.
Cool the burn with their house-made cucumber ranch dressing and the best sweet tea in the Triangle. The walls adorned with Duke memorabilia and local art create a funky vibe that perfectly matches their bold, unapologetic flavors.
8. Highway 64 Diner – Greasy chicken with soggy breading
Disappointment comes served on a blue plate special at Highway 64 Diner. What arrived at my table looked promising – golden-brown pieces with herbs visible in the coating – but appearances proved deceiving.
One bite revealed the cardinal sin of fried chicken: soggy, oil-saturated breading that slid right off the meat like a wet blanket. Puddles of grease pooled on my plate, turning my napkin translucent on contact.
The temperature inside barely reached lukewarm, suggesting these pieces had been sitting far too long. Even the meat itself lacked proper seasoning, requiring heavy salt application just to register on my taste buds. The sad, limp pieces might have been good once – perhaps hours before I ordered them.
9. Sandhills Fry Stop – Bland flavor, overcooked drumsticks
Expecting southern comfort, I instead found culinary disappointment lurking in Sandhills’ famous basket. Their drumsticks arrived looking suspiciously dark – not the appetizing golden-brown of proper fried chicken but the concerning mahogany of overdone disaster.
Biting through required jaw strength worthy of a superhero. The meat inside had surrendered all moisture to the fryer, leaving behind something resembling chicken jerky more than succulent fried chicken.
Most criminal was the utter lack of seasoning – as if salt and pepper were rationed ingredients rather than basic necessities. Even the accompanying sauce station couldn’t salvage these bland, dehydrated drumsticks. The cheerful red baskets and checkered paper liners couldn’t mask the sadness of what sat upon them.
10. Piedmont Grill & Fry – Chicken sits under heat lamps too long
Timing is everything with fried chicken, a lesson Piedmont Grill hasn’t learned despite their decade in business. My recent visit revealed their fatal flaw: pre-frying large batches that languish under harsh heat lamps until ordered.
The result was chicken with an identity crisis – simultaneously dried out and somehow still greasy. The once-crisp exterior had transformed into a chewy, leathery shell that clung stubbornly to the parched meat beneath.
Most puzzling was watching fresh chicken emerge from the kitchen’s fryers, only to join the sad lineup under the infrared glow rather than coming to my plate. Their beautiful historic building in downtown Salisbury deserves better than this heat lamp purgatory where good chicken goes to die.
11. Riverbend Kitchen – Undersalted batter, rubbery texture
Gorgeous riverfront views can’t compensate for Riverbend’s fundamental chicken failures. Their menu boasts “famous fried chicken,” but infamous might be more accurate based on my recent experience.
The pale, anemic coating lacked both visual appeal and that essential seasoning foundation – salt. Even after aggressive salting at the table, the flavor remained as flat as the muddy river outside.
Texture problems compounded the bland taste. The strange, rubbery chew suggested improper oil temperature, creating that unpleasant, undercooked sensation where the batter and skin merge into a gummy layer. What should be a crisp-then-tender experience instead became an awkward battle with each bite, leaving me watching the kayakers outside and wishing I’d ordered the burger instead.
12. Wake County Chicken Shack – Portions small, prices big
Highway robbery comes disguised as fried chicken at this overpriced Raleigh disappointment. My $18 “dinner plate” arrived with two comically tiny pieces that wouldn’t satisfy a toddler’s appetite, much less an adult’s.
Size wasn’t the only shortcoming. The microscopic wing and drumette were dry inside with a crust so thin and brittle it resembled chicken that had been dipped in flour and briefly introduced to oil rather than properly fried.
Adding insult to injury were the sides – a tablespoon of coleslaw and five (yes, I counted) french fries. When I mentioned the portion size to my server, she shrugged and explained they’re “known for quality over quantity.” Unfortunately, they delivered neither, leaving my wallet significantly lighter than my stomach.
13. Southern Belle Café – Looks charming, but chicken is dry every time
Southern Belle’s Instagram-worthy interior with its floral wallpaper and antique cash register creates expectations their kitchen can’t fulfill. Three separate visits over six months confirmed my suspicion – their consistently dry chicken isn’t just bad luck but standard operating procedure.
The picture-perfect golden exterior gives false hope, creating an almost audible disappointment when teeth meet the parched, stringy meat inside. Even dark meat pieces – normally forgiving – emerge from their kitchen devoid of juiciness.
Their house specialty “Belle’s Best” platter features chicken that appears to have surrendered all moisture to the fryer gods. The charming vintage plates and fresh flowers on each table can’t distract from the sawdust-like texture that no amount of gravy can resurrect. Style over substance has never been so literally demonstrated.
14. Crossroads Fry Pit – Oily, limp crust that never gets crispy
Mystery solved at Crossroads Fry Pit: how can chicken be simultaneously oil-soaked yet undercooked? The answer involves improperly maintained fryer oil and rushed cooking times that create the worst of both worlds.
My recent visit produced chicken with a pallid, limp coating that surrendered at the slightest pressure. Biting in released an alarming oil slick that required multiple napkins and left a greasy film coating my mouth.
Most concerning was the temperature – barely warm in places, suggesting their oil wasn’t hot enough to properly set the crust. The bizarre texture combination of soggy exterior and slightly undercooked interior near the bone made this a memorable experience for all the wrong reasons. Their roadside location might be convenient for travelers, but your digestive system will thank you for driving past.