The most amazing fried chicken comes out of the most humble confines at this counter squeezed in next to the Royal Cinema in Little Italy. Deboned leg meat is brined for thirty hours and dredged in ten spices, used to make epic Big-Mac-style and classic fried chicken sammies.

Steaming hot, juicy, bone-in pieces of fried chicken may be served on paper plates with pickles and Wonderbread at this West Queen West bar, but you can accompany it with a stellar selection of wines if you choose.

Lineups persist for the piled-high chicken and waffles at this St. Clair West haunt, served for brunch until 3 p.m. with a chili maple molasses citrus glaze.

The chicken at this super casual joint near the Esplanade is juicy, thanks to an overnight brine, and crispy on the outside due to a light dredge, and you can get it sandwiched between jalapeño and cheddar waffles.

Giant pieces of crunchy fried chicken at this Koreatown restaurant are served with waffles, in sandwiches, or for purists, in massive 12-piece meals.

Hot chicken has found its Toronto headquarters at this Junction corner spot. In gigantic portions with increasing spice levels all the way up to “Hot AF,” enjoy with house buttermilk ranch and waffle fries.

Locations at Sherway Gardens and in Union Station serve “Uncle Ray’s Fried Chicken” made using boneless thigh meat, “O.G. Style” with maple-honey syrup, “Lightning” with habanero hot sauce, or Korean-style.

Spots throughout Toronto, including ones in the Annex and Kensington, prove the popularity of the chicken here, which you can get in creative waffle combos with one-of-a-kind sauces like maple aioli, scotch bonnet ranch and buttered maple.

This Dundas West hotspot applies their fusion magic to poultry with the O.G. fried chicken, a classic combo of bone-in breast and leg pieces served with watermelon, daikon, jalapeno, and sweet sriracha dipping sauce that pays homage to traditions far and wide.