The Best Fried Chicken in Dallas

Stampede 66 (Photography by Kevin Marple)
Stampede 66
(Photography by Kevin Marple)

A good friend of mine called yesterday with a suggestion for a story. “Hey, why don’t you rate the best fried chicken in Dallas?” As many of you who actually read D Magazine already know, our cover story for the September issue is “The 53 Best Homestyle Restaurants in Dallas” with a banner that reads: fried chicken, mac & cheese, biscuits, pies & cobblers, deviled eggs, and all the fixins.

I understand millions of people go through their daily lives without thinking about D Magazine for one second. There are days I wish I could do that. When people ask me if I’ve eaten in a restaurant and I’ve just written about it, I don’t get all fussy. But this person is a friend who I buy a gift subscription for every year. Make that I bought.

Here it is. Free of charge. The best fried chicken in Dallas with the gorgeous photography of Kevin Marple. Tell us if we are right or wrong. The 27th commenter will get my friend’s subscription.

12 comments on “The Best Fried Chicken in Dallas

  1. The only noticeably absent item from your list were the deviled eggs from your winner of best restaurant, Neighborhood Services.

  2. Nancy – do you know of anyone selling pan fried chicken? That is, shallow fried in a cast iron skillet? I have heard that the result is superior to deep frying, because you get some extra delicious browning going on where the chicken meets the metal. In the section about Pecan Lodge, you say that Diane Fourton’s recipe originated in the pan… but is that how they do it at PL?

  3. Probably the best pan-fried chicken I have ever had: Strouds Chicken in Wichita, KS (stroudswichita.com). Definately what you are seeking. Would love to see that technique employed here.

  4. Was just about to recommend Strouds, but I’ve was thinking of the one in Kansas City. After 7 seconds of research, I can’t tell if it’s the same ownership.

  5. Was just about to recommend Strouds, but I was thinking of the one in Kansas City. After 7 seconds of research, I can’t tell if it’s the same ownership.

  6. Chicken Scratch did pan fried when I went 2 years ago, not sure if that is still the case.

  7. Sorry, I don’t know where to find any in a restaurant, but you’re right on about its superiority. You get a deeper flavor out of the batter, because part of the chicken sits on the bottom of the pan and gets nice and toasty brown. It also helps the skin and batter to adhere better to the meat, because moisture has a chance to escape (out the top) and doesn’t get trapped inside the batter like it does when deep-frying. That doesn’t mean it’s dried out though. Not at all.

  8. Best fried chicken in Dallas is in my kitchen. Of course, it’s pan fried in a cast iron skillet.