Ever wondered where chefs go for their fried chicken fix when they’re not in the kitchen? It turns out even the pros can’t resist a perfectly crispy bite.
From Korean-style wings to classic southern-style tenders, these chefs know exactly where to find the best fried chicken in Britain – and some of their go-to spots might surprise you.
This article is for general informational purposes only. Menu items, availability, and preparation methods may vary by restaurant and location. Opinions mentioned reflect general culinary trends and not individual endorsements. Photos are for illustrative purposes only.
1. Popeyes
Louisiana came knocking on Britain's door a few years back, and chefs haven't stopped talking about it since. The buttermilk biscuits alone have earned cult status among kitchen professionals who appreciate proper American Southern cooking.
What sets this chain apart is the marinade – a 12-hour process that most fast food joints wouldn't bother with. The spice blend borrows from Cajun tradition, giving each piece a distinctive kick that's both complex and moreish. Chefs respect the technique behind those crunchy, flavourful crusts.
2. KFC
Say what you like about the Colonel, but his secret recipe has stood the test of time for good reason. Professional cooks admit – usually after a pint or two – that the pressure-frying method produces remarkably consistent results across thousands of locations.
The 11 herbs and spices remain a closely guarded mystery, though many chefs have tried to crack it. What they appreciate most is the reliability; whether you're in Manchester or Margate, you know exactly what you're getting, and sometimes that's precisely what you need.
3. Coqfighter
Korean fried chicken has taken Britain by storm, and this lot are leading the charge with their double-frying technique. Chefs geek out over the science behind it – frying twice creates an impossibly light, shattering crust that stays crispy even under sauce.
The gochujang glaze walks that perfect line between sweet, spicy and umami-rich, something professional kitchens spend ages trying to balance. It's proper cooking disguised as fast food, which is exactly why culinary pros queue up for it on their days off.
4. Wingstop
Wings might seem like the simplest thing to cook, but achieving that perfect texture whilst keeping the meat juicy is proper craft. This American import has won over British chefs with its variety – 11 different flavours mean there's always something new to try.
The Louisiana Rub has particular fans among kitchen professionals who appreciate bold, dry seasonings that don't mask the chicken itself. Each wing gets hand-tossed in sauce, a detail that matters more than you'd think when it comes to even flavour distribution.
5. Kricket
Indian spices meet British pub culture at this spot, creating something genuinely exciting for adventurous eaters. Chefs love how the kitchen uses proper Indian technique – think tandoori marinades and freshly ground masalas – rather than just chucking curry powder at everything.
The fried chicken here gets treated to yoghurt marinades spiked with ginger, garlic and chilli, tenderising the meat whilst building layers of flavour. It's the kind of thoughtful cooking that makes professional cooks nod approvingly between bites.
6. Bonehead
Bone-in chicken takes longer to cook but delivers far more flavour, something this chain understands completely. Chefs appreciate the commitment to doing things the slower, better way rather than rushing out boneless strips that lack character.
The batter here is deliberately thick and craggy, creating those sought-after crispy bits that shatter when you bite in. It's unpretentious cooking done properly, with quality free-range birds and proper seasoning throughout. Sometimes simple is exactly what professional palates crave after a long shift.
7. Butchies
Nashville hot chicken has a fascinating history – it was supposedly created by a scorned woman trying to punish her cheating boyfriend with unbearably spicy food. Plot twist: he loved it, and a culinary tradition was born.
This chain brings that fiery American classic to Britain with proper respect for the original recipe. The heat comes from cayenne-spiked oil applied right after frying, creating layers of spice that build gradually. Chefs who can handle the burn rave about the complexity hiding beneath all that fire.
