Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Washington DC & Baltimore >
Nov 11, 2009 12:05 PM

Where's the best fried chicken in D.C. or Northern VA?

Years ago we had good stuff at Georgia Brown's; have heard it's great at the Majestic in Old Town but they don't have it right now; and they might have had it at Ray's the Classics but isn't it off the menu now? Can someone help me out? It's my husband's birthday in 3 weeks!

Georgia Brown's
950 15th Street, NW, Washington, DC 20005

  1. Click to Upload a photo (10 MB limit)
  1. The Fried Chicken at Marvins is pretty good, I have heard that the fried chicken at Central is out of this world.

    1. Try Southside 815 in Old Town. Call to see if it's on the menu every day, or if it's a weekly special, IIRC, it's served on Tues.
      Hank's serves it on Sundays.

      1. Two decent answers but not the expected ones. The usual answer (and well worth considering) is Flavors on the Arlington/Falls Church border and Oohs and Ahs in DC.

        And then there's the Korean fried chicken, which is a different sort of bird (by the time it's done, anyway). I haven't tried any of that yet. It's on my list.

        12 Replies
        1. re: MikeR

          Yeah, right now it's Flavors in Arlington. Nothing quite like it in the area.

          1. re: Steve

            Third Flavors. Please report back. I need to go again but don't live too close anymore.

          2. re: MikeR

            Oohs and Aahs only has fried chicken breast and I found it dry. I want to try Flavors next.

            1. re: chowser

              Crisfield in Silver Spring in a black cast iron skillet with about 40+ years of crust.

              1. re: Joe H

                Although I am quite sure this may NOT be the answer you are looking for- I think Popeye's is consistently and amazingly good for fast food fried chicken. The ONLY fast food I crave. Love their biscuits, too. I go to the Rockville location. I would love to try some of the other places mentioned here.

                1. re: chicken kabob

                  A friend raved about Popeye's fried chicken to me in 1980. He and I visited their first location on Canal street a few months later. It lived up to his billing! A couple of years later the first Popeye's opened here on H street near 12th N. E. Incredibly, it was as good.

                  If I went the day after they changed the grease.

                  I do NOT mean this as a slight. Popeye's fried chicken, when prepared in fresh oil changed the night before, competes with Stroud's, the Sleepy Hollow and Crisfield's and most anywhere else. But, over the years, I've learned that some days are better than others at Popeye's.

                  Even on Canal street.

                  1. re: Joe H

                    The secret with Popeye's is volume. The busier and more crowded the location, the fresher and juicier the chicken.

                    1. re: flavrmeistr

                      To a point; if they get overloaded (like on game days), then they don't let the oil come back up to temperature enough and the chicken is soggy.

                      1. re: reiflame

                        I'm talking about a franchise where every day is game day and the volume is steady. This is where you'll generally get the best chicken. The best and most reliable Popeye's I know of is north of Orlando on the Florida Turnpike. They must hold the chain record for the amount of bird that place cranks in a day. And it is always just right.

                2. re: Joe H

                  That sounds great. My friend's mom made the best fried chicken and she said it was because of her old cast iron skillet.

                  1. re: chowser

                    Here's Robert Shofner in the Washingtonian from October of '05:

                    "And if you can visit Crisfield without ordering seafood, the kitchen offers authentic Maryland fried chicken, cooked to order in a cast-iron pan. Preparation takes 25 minutes, but have some spiced shrimp and a cup of clam chowder and the wait won't seem long for the best fried chicken you are likely to find in any local restaurant."

                    You may also want to take a look at their online menu. It lists "pan fried chicken." There is a lot to be said for chicken fried in a crusted black iron skillet that may date to the late '40's or '50's.

                    1. re: Joe H

                      Sounds real good. Makes me want to slog through this nor'easter down to Silver Spring for some of that famous oyster stew and fried chicken.

            2. The chicken is indeed off the menu at Ray's the Classics.

              Try Chef Rachael Harriman's fried chicken at Sou'wester in the Mandarin Oriental. Wow.