Best Fried Chicken in Christchurch

We've scoured Christchurch to find the best places to get your hands on the finger-lickin' fried chicken.

A bowl of fried chicken from Chicken Empire.

Fried chicken is classic, delicious, crunchy, salty and made even better with the right sauces. These are the best spots in Christchurch to sink your teeth into some.

The Southern Fried Chicken from Craft Embassy is a perfect match for a craft beer

The Craft Embassy

Level One, The Terrace, 126 Oxford Terrace, Christchurch

The Craft Embassy currently offers a classic southern fried chicken served with bold flavours in the form of tandoori mayo and bread and butter pickles. And they’ve got 30 taps of craft beer to choose from to wash it down with. If you’re after chicken wings they’ve got those too. Dollar wing nights take place every Thursday and Friday from 4pm till they run out. These smoked wings come hot off the smoker with a spicy coffee paprika rub. Look out for their new fried chicken dish served with bacon aioli and Mexican style pickled red onion, launching soon.

Fried chicken in a basket served with chili sauce and dip.


30/28 Cathedral Square, Christchurch

The secret ingredient that really takes O.G.B.’s gluten-free fried chicken up a notch? Chilli salt. The salt blends tangy and savoury flavours together for blissful balance in every bite. Hot sauce, ranch and crunchy pickles are served alongside, making for a very satisfying snack. Grab a seat in the intimate bar or head outside for some al fresco dining.

Photo of Bobby Wayne outside C&C Chicken food truck, holding a plate of chicken. and Cornbread

C&C Chicken and Cornbread

615 Pages Road, Bexley

This New Brighton spot is more than a fried chicken food truck. It’s an institution and is lovingly referred to as “The Chicken Coop”. Operated by American expat, Bobby Wayne, this truck’s menu is simple. Just “chicken wings, cornbread and Kool Aid.” But it brings people in from near and far. These American style fried chicken wings sell out quickly most days, and Bobby is only open Wednesday through Saturday from 11:30 a.m. til 5 p.m. (or until sold out). As his loyal following can confirm, a meal at Bobby Wayne’s wouldn’t be complete without his lively personality. Pop by for a total fried chicken experience.

Close up of fried chicken being dipped into a red sauce.

Monster Chicken

394 Riccarton Road, Riccarton

At Monster Chicken, they don’t settle for ‘classic kiwi flavours’ when it comes to their fried chicken. Korean fried chicken is at the core of the menu here and their recipe has been tested and tweaked with extreme care to achieve the flavour fusion that is Korean fried chicken. We’re talking perfect play between crunchy texture, juicy tender chicken, sweet, sour and spicy flavours. ‘The Monster Chicken Platter’ is one of their most popular items and comes with Korean original crispy and Sweet chilli chicken, chips, garlic bread, cabbage salad, coleslaw and aioli. It’s a ‘monster’ meal for two.

Civil and Naval’s fried chicken in a bowl, served with red sauce.

Civil and Naval

16 London Street, Lyttelton

Civil & Naval's 2.4 x 1.6- metre kitchen has been cooking up plenty of reasons for Lyttelton locals and city folk to become loyal frequenters of the bar. The fried chicken (and cauli) here sings out on its own but is made even better by a touch of maple and unmatched big mac sauce, served alongside dill pickles. In their own words, “Deep frying is icky, it’s dangerous, it’s delicious. Let Civil and Naval do the hard work for you.”

A hand reaching for some fried chicken.

Smokey T's

314 Cashel Street, Christchurch

The low and slow BBQ is the star of Smokey T's, Christchurch's super popular joint. However, you’d be doing yourself a serious disservice by overlooking their Southern Fried Chicken. Topped with crunchy pickles and a side of Smokey T’s Original Sauce, the crispy exterior is the perfect contrast to a juicy, tender middle. Take a detour from your usual order off the grill next time around—you won’t regret it. 

A plate of fried chicken with sauce on a black plate


Corner of Worcester Boulevard &, Montreal Street, Christchurch

Setting itself apart from the rest, an order of F.F.C. (Fiddlesticks Fried Chicken) takes an elevated approach on this classic dish. Crispy chicken tenders come artfully displayed on a bed green tomato chutney, with a healthy dose of spicy sriracha on the side for dipping. It’s the perfect starter for sharing (if you can stand to let anyone else have a bite.)

Evil Genius fried chicken served with lots of sauce and greens on a black plate.

Evil Genius

1091 Ferry Road, Ferrymead

Here’s how Evil Genius describes their ‘Evil Fried Chicken’ without getting all “secret Sanders about it.” Choice cuts of chicken are marinated in spice-infused coconut cream—think deep Indonesian flavours. It’s then fried in a mixture of gluten-free flours and spices for distinct crispiness and served with a side of housemade Achara slaw, chilli mayo and chimichurri Argentinian dressing. It’s gluten-free and pairs perfectly with a cold Asahi. This fried chicken offers big striking flavours from various regions on one colourful plate that is sure to leave all parts of your palette satiated.

Close-up of person grabbing a piece of fried chicken off a plate at Pomeroy's


292 Kilmore Street, Christchurch

Classic, elevated pub fare is the name of the game at the Christchurch establishment Pomeroy's, so it’s no surprise that their free-range chicken wings are among the best you can find in the city. A Christchurch institution for an afternoon spent with friends and a pint, the fried chicken wings are served with red onion pickle, blue cheese and ranch dressing, for extra flavour and tang. Pair yours with a serving of Garlic Fries if you know what’s good for ya.


Plate of Empire fried chicken tenders with dipping sauce and greens.

Empire Chicken

96 Oxford Terrace, Christchurch

 As the fastest growing fried chicken joint in the city, you’d be hard-pressed to order anything from Empire Chicken’s menu that’s less than stellar. As a chef of more than 12 years, the founder “wanted to find a food that made people happy.” We’d consider this mission accomplished. The perfectly crisp and crunchy goodness is a result of more than a year’s worth of research and testing, so you know each bite has been created with serious due diligence. Not to mention that their slick branding and modern aesthetic in Christchurch’s Riverside Market sets them apart from the crowd.