There may be a little bit of a fried chicken renaissance happening in Denver. Slowly but surely, restaurants add the brined, flour-coated, and hot-oil-bathed bird to their menu. From the BSide's and the Post's irresistible (and gluten-free!) creations to the must-have potato-flour-dredged bird at the Squeaky Bean and the weekend-only offerings at Comida and Work & Class, there is a lot of eating to be done.
If you're favorite didn't make it on the map, please leave it in the comments.
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
Eight pieced all natural chicken is buttermilk brined for 24 hours and then tossed in seasoned flour and fried at a low temperature to crisp the skin and cook the chicken through but keep it juicy. Then, to order four pieces (a half chicken) is refried to heat through and served with mashed potatoes, biscuit, and chicken gravy.
Eight piece chicken is dry rubbed and left to rest for 12 hours. Then it is tempura battered and fried at a low temp to crisp the skin and not dry out the chicken. To order, it is flash fried at a high temp to reheat. It is then wok-tossed with a gochujang honey sauce, lime leaves, Thai chilies, lemongrass, garlic, and ginger. It is then plated on top of kimchi and garnished with sesame seeds.
Locally raised chicken is brined in coconut milk, doused in gluten free flour, and pressure fried. That method of frying locks the crust onto the chicken and locks in the moisture and the flavor. It is served on a TV dinner tray with your choice of two sides and butterscotch pudding.
The fried chicken at the Post is a specialty. The buttermilk-drenched bird is cooked in a pressure-cooker, a process that allows it to retain its flavor without making it greasy. A bucket of 12 pieces is available for $32. The chicken is gluten-free.
The Fried Chicken Option is offered on the Mexican cantina's brunch menu. Buttermilk fried chicken is served with chimayo chile over roasted garlic mashed potatoes, jalapeño bacon jelly and spicy collard greens.
A classic Southern fried chicken, the dish is a beloved staple at the Five Points restaurant. Arrive early though to get yours; the restaurant closes when the food runs out.
The fried chicken, served at dinner, is buttermilk brined, potato flour dredged with classic spices, and fried in peanut oil. It comes served with a succotash made with vegetables from Bean's farm and a buttermilk foam.
At his Sunnyside spot, chef Frank Bonanno offers Nashville-style fried chicken so hot and blistering hot that the amazing side will be a welcome break. You can order it medium or hot, but it is all served naked. Don't miss the black eyed pea salad side.
The Sriracha hot chicken bites is only served on Wednesday nights as part of the Bones Happy Fantastic Meal, but it is a delightful enough piece of bird that the weekly wait is worth it.
For the adult happy meal-like promo, chicken bites come with vegetable tempura, a can of beer, a toy and a soft serve ice cream.
serve for $12
Eight pieced all natural chicken is buttermilk brined for 24 hours and then tossed in seasoned flour and fried at a low temperature to crisp the skin and cook the chicken through but keep it juicy. Then, to order four pieces (a half chicken) is refried to heat through and served with mashed potatoes, biscuit, and chicken gravy.
Eight piece chicken is dry rubbed and left to rest for 12 hours. Then it is tempura battered and fried at a low temp to crisp the skin and not dry out the chicken. To order, it is flash fried at a high temp to reheat. It is then wok-tossed with a gochujang honey sauce, lime leaves, Thai chilies, lemongrass, garlic, and ginger. It is then plated on top of kimchi and garnished with sesame seeds.
Locally raised chicken is brined in coconut milk, doused in gluten free flour, and pressure fried. That method of frying locks the crust onto the chicken and locks in the moisture and the flavor. It is served on a TV dinner tray with your choice of two sides and butterscotch pudding.
The fried chicken at the Post is a specialty. The buttermilk-drenched bird is cooked in a pressure-cooker, a process that allows it to retain its flavor without making it greasy. A bucket of 12 pieces is available for $32. The chicken is gluten-free.
The Fried Chicken Option is offered on the Mexican cantina's brunch menu. Buttermilk fried chicken is served with chimayo chile over roasted garlic mashed potatoes, jalapeño bacon jelly and spicy collard greens.
A classic Southern fried chicken, the dish is a beloved staple at the Five Points restaurant. Arrive early though to get yours; the restaurant closes when the food runs out.
The fried chicken, served at dinner, is buttermilk brined, potato flour dredged with classic spices, and fried in peanut oil. It comes served with a succotash made with vegetables from Bean's farm and a buttermilk foam.
At his Sunnyside spot, chef Frank Bonanno offers Nashville-style fried chicken so hot and blistering hot that the amazing side will be a welcome break. You can order it medium or hot, but it is all served naked. Don't miss the black eyed pea salad side.
The Sriracha hot chicken bites is only served on Wednesday nights as part of the Bones Happy Fantastic Meal, but it is a delightful enough piece of bird that the weekly wait is worth it.
For the adult happy meal-like promo, chicken bites come with vegetable tempura, a can of beer, a toy and a soft serve ice cream.
serve for $12
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55912783/Adrift1_Denver_Courtesy.36.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59634545/Point_Easy_brunch.27.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65084511/lucybeaugard_22.21.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/40467892/POST_6239e_JPG.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155309/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58130285/lucybeaugard_13.33.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58180293/Lea_Janes_3_Bound_Agency.20.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155311/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155313/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155315/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155317/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59553335/Kachina_Denver.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155319/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155321/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155323/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155325/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62155327/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59342595/La_Diabla_1.72.jpg)
Loading comments...