Fried chicken appears in a number of places on this soul food mini-chain’s menu, whether it be full dinners, wings, sandwiches, appetizer “mini chickenburgers,” or even atop a salad.

This Petworth restaurant has been around since 1967. Fried chicken dinners come with two sides, and are priced $16 for a four piece meal or $17 for five wings. Each order is made fresh, so allow 20 to 30 minutes for preparation. Takeout is available by calling the restaurant, and there is delivery through UberEats.

This restaurant patio is also open with reservations required.

The Black-owned food truck that got its start in 2015 has built up a solid following for its free-range, grain-fed poultry (musician/influencer Bri Hall is one celebrity fan). The business now includes four trucks and a standalone store in Woodridge that just extended its hours. Next on tap for 2020: a U Street NW location and a new stall inside Foggy Bottom food hall Western Market. Order online for pickup or delivery. — Tierney Plumb

This Adams Morgan restaurant with standout Filipino fare has been periodically offering Pinoy-style fried chicken, served with purple slaw, gravy, and Hawaiian rolls, over these past few months.

This restaurant is also open for patio service.

This newish addition to the scene, from owners Scott Parker and Marlon Marshall, which specializes in fried chicken and oysters, has been doing takeout and delivery from 2-8 p.m. throughout the crisis. Fried chicken is sold by the platter and is also found in tenders and sandwiches. Both carryout and delivery options are listed on the restaurant website.

Fried chicken options are aplenty at this bar, which has been featuring a changing fried chicken sandwich over the past several months created by a local chef (right now, the offering is from Opie Crooks of A Rake’s Progress). Beyond that special, find fried chicken priced from $10-$35 depending on order size, and additional sandwich varieties. Carryout available directly through the restaurant’s website.

Service Bar has a patio service setup with QR code ordering in a lawn across the street.

One of the most popular menu items from this Korean gastropub from the group that runs ChiKo is its fried chicken served with gochujang glaze and white barbecue sauce. The half chicken is available via pickup or delivery on Caviar for $14. It’s also a featured item on the $35 chef’s tasting set.

This restaurant’s patio is also open.

The South American street food spot is known for its slow-roasted rotisserie chicken, but Seven Reasons chef Enrique Limardo’s cassava-breaded strips are also a top seller. The deep-fried poultry is tossed in a six-spice seasoning, served with a choice of mango-guayaba or house barbecue sauce. Order online for takeout or delivery daily. — T.P.

The whiskey bar tucked in the back remains closed, but curbside cocktails are available.

The Honduran pollo frito is a massive meal at this tiny Central American and Mexican restaurant in Logan Circle. Owners Maynor and Telma Majano serve two pieces of fried chicken that are drizzled with a mayonnaise sauce and served alongside a heaping portion of tajadas (fried plantains), slaw, and beet-red pickles. Call for carryout. — Gabe Hiatt

Benito’s is also open for limited outdoor and indoor seating

In the early days of the pandemic, chef David Deshaies sold family-style meals, including a fried chicken pack. The French chef’s essential diner in the convention center is back to serving its a la carte menu, but the $45 chicken feast — with mushroom gravy, cream-packed red-skinned mashed potatoes, slaw, biscuits, and bacon jam — is still available for pickup and delivery.

This restaurant is also open for indoor seating

The Burmese restaurant on H Street NE was Eater D.C.’s 2019 Restaurant of the Year and has garnered national attention from Thrillist and Food & Wine. For now, it’s hosting pop-ups and offering Burmese fried chicken (Sunday dinner only) that’s marinated in fish sauce and lime, then dusted with a dry rub that includes turmeric, ginger, garlic, and a light touch of AP flour. Preorder online for takeout, which comes with sides, desserts, and dipping sauces. — G.H.

The fried chicken plate from Bantam King (with the restaurant describes as being influenced by Chinese and East Nashville flavors) comes with steamed rice, chicken drippings, butter, and soy sauce. Carryout through the restaurant; delivery through Caviar or UberEats.

This restaurant is open for dine-in service.

Classic fried chicken at this local outlet, also known for its fancy doughnuts, comes in packages of two, four, or eight pieces ($6.25-$22), plus chicken fingers. Adding tots is never a bad idea. Both locations have delivery and takeout information on the website.

This Ballston food hall stall from chef Kevin Tien, formerly of Himitsu and Emilie’s, focuses on Sichuan-spiced Nashville hot chicken. Its full menu of sandwiches and tenders is available for carryout or delivery.

Henry’s may have made a name for itself on sweet potato pies, but both locations offer savory soul food classics available for pickup, including fried chicken. The chicken is sold by the half or as wings (there’s chicken and waffles as well). Order online for the Maryland location here and the U Street location here.

The U Street location is also open for dine-in.