Which Fried Chicken Reigns Supreme in OC? A Crispy Quest Breaks Down Four Local Favorites
- Anne Marie Panoringan
- 7 minutes ago
- 5 min read
Fried chicken doesn’t need fancy toppings or hype to shine. Anne Marie Panoringan sampled four popular O.C. destinations to determine which dish offered the juiciest meat, crispest skin and most satisfying bite.
I’ve seen rankings for burgers and even fries, but what about fried chicken? Folks celebrate year-round with this classic dish – there’s even a song and dance about it. Yet few people give it acknowledgement when asked for their favorite comfort meal.
What makes fried chicken special to me? It’s unpretentious – most folks have no issue with eating it with their hands. Its versatility means it can be used to enhance salads and appetizers. It’s also more affordable than other proteins on a menu.
I decided to take matters into my own hands and rank some Orange County favorites to see which chicken joint prevails, choosing chicks from different cities to make the options more inclusive. I ranked based on appearance (light, golden exterior), taste (flavorful throughout) and texture (crunchy skin with tender meat). The results below are listed from last to first.
Mrs. Knott’s Chicken Dinner Restaurant, Buena Park
Disneyland foodies will swear by a fried chicken meal inside Disneyland’s Main Street’s Plaza Inn. I explicitly selected to go to Knott’s Berry Farm instead, because diners shouldn’t have to pay an entry fee for their chicken meal. Knott’s offers the same fried options right outside of its theme park turnstiles at Mrs. Knott's Chicken Dinner Restaurant, a dedicated, full-service establishment. Fact: Disneyland began serving fried chicken in July 1955; Mrs. Knott’s began in 1934.
Sure, I could’ve selected Korean chicken to represent Buena Park (the city designated itself as O.C.’s Koreatown in 2023). But the typical K-chicken order is rich with sauce or spicy/hot options. I’m only here for solid-tasting, bone-in chicken that doesn’t require a laundry list of spices or condiments to be delicious.
I attended a service industry meeting in one of Mrs. Knott’s conference rooms last year that included a catered dinner. That’s when I experienced the perfectly golden hue of Knott’s fried chicken and almost savored the crunch more than the meat itself.
During my most recent visit, however, not only was the distinct ASMR absent but the meat was salty and dry; I couldn’t get past the first piece. And the visual of dark skin and two of my three pieces stuck together made visiting Mrs. Knott’s less desirable. The consistency I expected was missing. It may be a result of layoffs in May due to the merger of Cedar Fair and Six Flags. I would be fine to go back for other non-chicken menu items. Mrs. Knott’s finished as the lowest-ranking contender.
Note: The designated lot for Mrs. Knott’s is beyond the main parking entrance (past the crossing guard) but before the roller coaster underpass. The California Marketplace lot will be on your left. Parking cards are validated at the host stand for two hours. 8039 Beach Blvd., Buena Park.
Overall Ranking: 4th place
Appearance: 1 out of 5
Taste: 1 out of 5
Texture: 1 out of 5
Would I go again? For any other menu item.
Pittsburgh Broasted Chicken (a.k.a. Pittsburgh Chicken and Subs), Los Alamitos
The use of two names for one spot should’ve made me question the frying method as I navigated puddles to this recommended, east O.C. hole-in-the-wall. The term “broasted” originates from the use of tightly sealed, high-pressure frying equipment (think industrial-strength Instant Pot) manufactured in Wisconsin, while the high majority of chicken kitchens work with an open fryer. Having driven by Pittsburgh Broasted Chicken and Subs numerous times over the years, I was genuinely curious about this style of frying mainly because pressure cooking resulting in crunchy chicken isn’t something I’m familiar with eating. Yet I’ve read many customers refer to the final dish as chicken that’s fried.
Pressurized cooking provides a shorter wait time between ordering and plating. This method (named after the Broaster Company that patented the cooking style) ensured my lunch combo was not only piping hot, but guaranteed juicy white and dark meat. While Pittsburgh chicken held its moisture with notes of garlic and black pepper; the extra dark exterior possessed zero crunch — for a fried chicken comparison, this is unacceptable in my judging opinion. This flaw sadly made Pittsburgh rank third place.
Note: When visiting Pittsburgh Broasted, remember that the parking lot is minimal and seated dining is under one of four covered tables between the quick service spot and parking. I opted to chow in my car. 3671 Katella Ave., Los Alamitos.
Overall Ranking: 3rd place
Appearance: 2 out of 5
Taste: 3 out of 5
Texture: 1 out of 5 – zero crunch
Would I go again? Not for its chicken. Maybe a sandwich.
Georgia’s Restaurant, Irvine
Second place was Georgia’s soulful cuisine. This family-run operation came highly recommended by more than one colleague. Its signature chicken originates from family recipes shared from Gretchen Shoemaker’s grandmother, who passed it down to her daughter Nika (who didn’t comment on the specific ingredients). The batch of chicken that came out of the kitchen appeared in a deep brown hue more than my preference for golden yellow.
Texturewise, the cornmeal-crusted, buttermilk fried skin held a reassuring crunch I hoped for. The tender chicken was properly cooked yet only slightly umami-tasting – with hints of paprika and salt, leaving room for a minor seasoning adjustment. Georgia’s has additional locations in Anaheim, Long Beach and Eastvale.
Note: Georgia’s menu included an impressive spread of dishes including jambalaya, housemade cornbread, cheesy mac and desserts my belly had no room left for. Dine in instead of to-go and enjoy the homey dining room and personable service. 732 Spectrum Center Drive, Irvine and 440 South Anaheim Blvd., 209A, Anaheim.
Overall Ranking: 2nd place
Appearance: 2 out of 5
Taste: 4 out of 5
Texture: 3 out of 5
Would I go again? Yes, I want to give the chicken another taste. I wonder if the under-seasoning was a one-off.
Jollibee, Anaheim
Perhaps the best way to describe the Jollibee brand is to say it’s akin to a KFC, but with a Filipino influence of umami-rich spices (think: five spice and Magic Sarap – MSG-like seasoning). With locations worldwide, I wanted to include a popular name headquartered outside of the United States. That may explain why I ranked Jollibee at the top of my rankings. A double coating of breading gave each piece of chicken – which they call Chickenjoy – has a light, golden hue with zero burnt areas and a satisfying crunch. The inside was juicy with a hint of sweetness that may be from paprika. It’s what I imagine when I think of fried chicken.
Seafood City markets often have a Jollibee branch inside. But Anaheim is an outlier – the restaurant is directly connected to a Red Ribbon BakeShop (owned by Jollibee Foods Corporation). Mango cake, Spanish bread and chicken empanadas await for after, or before your meal.
Note: For dessert, try the ube pie which is built like the old school McDonald’s fried apple pie shell. Ube is a yam with an acquired taste that’s more complex than a standard sweet potato, but has a richer flavor of earthy and nuttiness – it's often confused with taro since both are purple. Once a seasonal special, it’s now a permanent menu item. 601 N. Euclid St., Anaheim and 2180 Barranca Parkway, Suite 120, Irvine.
Overall Ranking: 1st place
Appearance: 5 out of 5
Taste: 5 out of 5
Texture: 5 out of 5
Would I go again? Without hesitation.
Agree or agree to disagree? Let my editors know on Culture OC’s Facebook page or at @culture_oc on Instagram.
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