Three regional grocery chains—Harris Teeter, Publix, and Ingles—have been named as top destinations for high-quality fried chicken by professional chefs. While restaurant-quality fried chicken is a culinary benchmark, many Southern chefs readily admit that their go-to option is often the deli counter at their local grocery store.
Harris Teeter: The Chefs’ Consensus Pick
Harris Teeter, a Southeast-based chain with a few hundred stores, consistently receives praise. Chef Manolo Betancur of Manolo’s Bakery in Charlotte highlights the chicken’s “juicy taste,” “ideal golden-brown crust,” and “great size.” The secret? The chicken is “double-dipped” for maximum crunch. Kushagra Chopra, a recent graduate of the prestigious Ferrandi Paris culinary school, agrees, describing the taste as remarkably similar to KFC: “crispy, juicy, and perfectly seasoned.”
Publix: Florida’s Fried Chicken Staple
Publix, a Florida grocery chain, enjoys a loyal following among chefs, particularly those with Southern roots. Andres Kaifer of Customshop in Charlotte, a Florida native, swears by Publix’s fried chicken. His assessment focuses on both crispness and reheat quality—essential for leftovers. Kaifer also recommends ordering Publix’s fried chicken sandwiches from their deli counter, calling their “Pub subs… elite.”
Ingles: An Underrated Favorite
Ingles, a regional chain popular in the Carolinas, earns recognition from Jon Buck, the executive chef of Soby’s New South Cuisine in Greenville. Buck participated in a blind taste test with 10 other chefs and declared Ingles’ fried chicken “objective supremacy.” He praises the seasoning, breading, and overall juiciness, noting that it requires no condiments.
The popularity of grocery store fried chicken among professional chefs is a testament to its consistency, convenience, and often surprisingly high quality. For many, it’s a nostalgic favorite or a reliable fallback when time is short—and sometimes, even superior to the local restaurant’s offering.
