A favorite of Portland hotshots like Nikeisah Newton, this Northeast Sandy food cart sort of came out of nowhere, but owner Darrell Preston has been blowing away the competition when it comes to standout fried chicken wings. These are hearty, breaded chicken wings, unapologetically crunchy, dusted with a satisfyingly tangy seasoning blend and a drizzle of sweet-spicy sauce reminiscent of hot honey. Those intimidated by bones can opt for tenders instead.

Rangoon Bistro, originally a pop-up, fuses Pacific Northwestern and Burmese flavors, incorporating Oregon-grown produce in its salads (called thokes) and noodle dishes. Still, its standout item might just be the Malaysian-inspired fried chicken. After being ordered from the counter, it soon arrives tableside crispy and succulent with a side of coconut rice, having been marinated prior in curry leaves, chilies, and lemongrass. It’s available as a quarter or half bird.

A Korean portmanteau and street food phenomenon called chimaek (chicken and beer) is the raison d’etre for this chain from Daegu, South Korea’s third-largest city. It continues to fill the demand for chicken chunks tossed in spicy and sticky-sweet gochujang and speckled with sesame seeds, having recently opened its third location at the Park The Carts pod on MLK. The compact menu features fried chicken in the form of traditional wings and their boneless counterparts, along with a whole bird option where the wings, thighs, drums, and so on, are chopped up into more finger-food-friendly forms.

This unfussy neighborhood bar in a hotspot area of Northeast Killingsworth is known for its specialty cocktails and cozy wood-and-brick vibes. But its self-proclaimed “secret weapon” is the fried chicken: golden brown fried, always gluten-free, and given a flavor boost from a honey dijon glaze, served with herbed Yukon gold mashed potatoes and sautéed greens.

Located on Southeast 28th in Pod 28, FOMO Chicken offers its rendition of both Korean-style and Southern-style fried chicken. The sesame-covered Korean variant verges into boneless wing territory, dripping in sweet or spicy garlic sauce and served with pickled radish and rice. For a more classic route, the Southern version is gluten-free and arrives alongside mashed potatoes, coleslaw, and corn.

The only thing better than ordering Hat Yai’s fried shallot-topped, Thai herb-spiced birds — they come whole, halved, by leg, or by wing — is ordering them in the combo, complete with sticky rice, roti, and creamy curry, a rich dipping sauce for the roti and the chicken. The combo is, in a word, iconic. Hat Yai’s chicken pairs well with cocktails such as the cooling coconut mango horchata or tamarind whiskey smash. Hat Yai has locations on both Killingsworth and Belmont.

Located within the increasingly popular Lil’ America pod on Southeast Stark, this Korea-meets-Kentucky fried chicken cart started its run with some of the city’s crunchiest, juiciest wings in town. A blend of rice, potato, and tapioca flour in the dredge, as well as a splash of vodka in the batter, helps the skin achieve that hardcore crispness; a little hit of makgeolli, a Korean rice spirit with a flavor almost akin to yogurt, behaves sort of like a buttermilk in the batter. The chicken comes in a variety of glazes and dusts, like snow cheese or gochujang, but the chicken is also great “naked,” without glaze or seasoning powder. When it comes to side, opt for mashed potatoes and curry gravy or kimchi mac and cheese, if available.

Ask any local about Jack’s wings and you’ll get the lowdown on a Portland tradition. Tucked inside this unostentatious convenience store are some gently spiced fried chicken wings, paired with the market’s deep-fried jojos. Chicken and jojos can be found across the city, but Alberta Market’s take may be Portland’s most popular.

While Water Ave’s Boke Bowl is better known for its bountiful bowls and bao sliders, it also features some of the best fried chicken in town once a week. Thursday nights, the Boke Bird takes center stage, inviting larger audiences to enjoy the show, family-style. For $45, party of four (or more) can enjoy a whole chicken that’s been brined for a full 48 hours, cold-smoked, chilled overnight, and then deep fried to a delightfully elegant, golden crunch sans dredging that’s finally costumed in a Tamari ginger vinaigrette with fried shallots and green onions. A supporting cast of banchan-like accoutrements, steamed buns, and rice join the main act, with a tight lineup of beer, wine, and cocktails rounding out the performance.

This brick-and-mortar outpost of one of Portland’s hottest food carts, Jojo is the spot for giant slabs of boneless fried chicken. While Instagram-worthy chicken sandwiches and burgers are standouts at this spot, the fried chicken itself is spectacular in its own right, juicy with a reliable, shatteringly crunchy exterior. Available as tenders, popcorn, or boneless thighs, the crisp batter and juicy chicken pairs extremely well with the cart’s namesake jojo potatoes and a date milkshake.

One might expect to find a restaurant called Lighthouse in the other Portland, on the opposite coast, yet this off-the-beaten-track, old-school Linnton classic is a favorite among Portland chefs, especially for its fried chicken. Serious chicken heads should start with the dry-spiced, Louisiana-style chicken wings, served with classic blue cheese dressing and celery, before moving on to the hearty fried chicken dinner — boneless, buttermilk-brined fried chicken stacked on top of mashed potatoes, gravy, and braised greens.