When it comes to no-fail comfort food, fried chicken is pretty high up on the power rankings. For one, there are endless ways to prepare it, starting with the cut of meat used and ending with an array of sweet to spicy sauces and rubs. We looked at some of the city’s best fried chicken back in 2015, and the landscape has shifted substantially since then. Although favorites like Boss Shepherd’s and GBD have closed, other worthy contenders have sprouted up all over the region. There are great dishes to be had at sandwich shops, at Asian and French restaurants, and it’s even possible to find a pretty believable vegetarian version.

(Photo by Travis Mitchell)

BIRD’S EYE SANDWICHES: This weekend sandwich pop-up is the delicious side project from Doi Moi. Chef Sasha Felikson’s small menu keeps with its parent restaurant’s Asian-inspired theme, and includes a succulent crispy chicken thigh sub. It’s filled to the brim with juicy fried dark meat and accented with sweet and spicy chili honey, herbs, and a heavy umami layer of soy mayo. Tackle it by yourself or split it with a friend along with a side of papaya salad or spiced fries. Bird’s Eye Sandwiches are offered in the Doi Moi dining room on Fridays, Saturdays, and Sundays from 11 a.m. to 3 p.m.—Travis Mitchell

Bird’s Eye Sandwiches is located at 1800 14th St. NW

BANTAM KING: The name of this Chinatown ramen shop says it all. Bantam King is serious about its chicken. Most of the time, it appears pulled off the bone and folded into bowls of Japanese-style ramen. Once you’ve worked your way through the ramen menu (the spicy miso is a hit), make a pass at the fried chicken plate. The current iteration features an “East Meets South” flare that combines Nashville hot chicken and Chinese flavors. It comes in white or dark meat and sides of pickles, cilantro, white bread, and steamed rice. Bantam King also has a fried chicken sandwich on its walk-up window, available Monday through Friday from 11:30 a.m. to 7 p.m. The dashi-brined fried breast gets spread with Japanese tartar sauce and topped with shredded cabbage—all between a soft sesame roll.—Travis Mitchell

Bantam King is located at 501 G St. NW

The pollo frito sandwich at Chicken and Whiskey, with a side of chifa noodles. (Photo by Travis Mitchell)

CHICKEN AND WHISKEY: Rotisserie chicken justifiably gets top billing at this South American fast-casual spot, but don’t sleep on the excellent pollo frito sandwich. A hearty portion of chicken breast is first breaded with cassava root before being fried and put between jalapeno-cheddar brioche. Heat comes from a tasty aji amarillo chili and mango mayonnaise and is offset by a Greek yogurt mustard sauce, fresh tomato, iceburg lettuce, crispy bacon, and smoked gouda cheese. The bottom line: it’s a monster of a chicken patty sandwich with Argentinian flare.—Travis Mitchell

Chicken and Whiskey is located at 1738 14th St. NW

CHIKO: Korean and Chinese cooking collide in the Chiko kitchen on Barracks Row. The fast-casual concept from chefs Scott Drewno and Danny Lee serves a menu of elevated Asian comfort food like fried rice, dumplings, and, of course, fried chicken. An order of the tangy and crispy “orange-ish” fried chicken is superior to many a Chinese takeout spot. Chiko also plates up double-fried wings that come with a choice of dry spices or a spicy soy glaze. Make an appointment to visit on Wednesdays, when the chefs turn out a special “Wing Wednesday” sampler platter. —Travis Mitchell

Chiko is located at 423 8th St. SE

(Photo by Convivial)

CONVIVIAL: The fusion of both French and American classic chicken preparations come together beautifully in this unique and saucy fried chicken. Picture this: Chef Cedric Maupillier takes a boneless chicken thigh and double fries it in a pressure fryer to make it come out ridiculously crispy and juicy. He takes a classic coq au vin sauce, reduces it down, and smothers the bird in it. This is served on top of some red bliss potatoes with carrots and mushrooms. It’s heaven. Needless to say, it pairs amazingly with a nice glass (or bottle) of pinot noir.—Austa Somvichian-Clausen

Convivial is located at 801 O St NW.

HIP CITY VEG: Hear us out on this. It’s tempting to overthink a vegan chicken sandwich. Instead, HipCityVeg goes back to basics, with its crispy HipCity ranch chick’n sandwich. It contains a battered chick’n patty, lettuce, tomato, red onion, pickles, and peppercorn ranch dressing on a wheat bun. Enjoy it on Meatless Monday or any other day of the week. It skillfully satisfies the basic human attraction to salty, fatty, meaty, crunchy, and textured flavors.—Andrea Adleman

HipCity Veg is located at 712 7th St. NW

(Photo courtesy of Maketto)

MAKETTO: If there’s only one thing that keeps people coming back to Maketto, it would have to be the fried chicken dinner. Two years after the restaurant’s opening, the chicken remains, hands down, the most popular dish on the menu. And for good reason. Though it’s inspired by a street snack that’s a staple of Taiwanese night markets, Erik Bruner-Yang’s creation is far from humble fast food. The flavor comes courtesy of a caramelized fish sauce, along with Ma La oil—a spicy condiment infused with pepper and Chinese five-spice. No doubt, this poultry packs a punch. The sweetness from the fish sauce, though, is more than plenty to balance the numbness and heat. A coating containing sweet potato flour provides that all-important crispy texture. Not to be forgotten is the accompanying housemade bread, the better to sop up any remaining goodness. At $28, this must-order is big enough to serve two. — Carmen Drahl

MASON DIXIE BISCUIT CO.: With biscuits in the company name, it’s not obvious that chicken stars on this menu. Plenty of Washingtonians do know and flock to this diner and drive-through for fine fried fowl. Chef Jason Gehring begins with organic bird brined for 24 hours before it’s coated in batter and bathed in the deep fryer. It comes out with flecks of coarse black pepper and a topography of pleasingly irregular nooks and crannies. Biscuit sandwiches, salads, combo meals (aka boxes), and buckets are among the ways chicken is served here. Note that it is only open for breakfast and lunch, and the drive-through window is open only on weekdays.—Andrea Adleman

Mason Dixie Biscuit Co. is located at 2301 Bladensburg Rd. NE

(Photo by Travis Mitchell)

SERVICE BAR: Service Bar is more than just its library of craft cocktails. After all, people need to eat if they’re going to kick back with $7 old fashioneds and daiquiris all day long. And fatty, juicy, crackling fried chicken is a recipe for happiness. A staple of the menu since opening day, the fried chicken recently got an overhaul with the arrival of new chef Jerry Zawacki, who previously worked a places like Rose’s Luxury and Petworth citizen. His fried chicken legs use lemon-brined chicken, honey, and hot sauce. The flavor has a slight kick of heat and tons of spice, and the skin and breading retains a hearty crunch. Pair it with one of the bar’s seasonal drinks and settle in.—Travis Mitchell

Service Bar is located at 926 U St. NW