Formerly known as “Le K’bob,” the focus here is Korean fried chicken. Owner Eunjung (Olivia) Ko apprehensively added it to the menu at first, but now — if the name change wasn’t evidence enough — it’s the restaurant’s main focus. Grab it boneless or bone-in, by the sandwich or the wrap, in boxes for one or for six, and with nine different sauces to dip it in.

Korean fried chicken is enjoying its moment in Montreal, but at NDG’s Dawa, they’re bonafide fried poultry progenitors. That’s probably because it’s about all they do: They have a host of just enough, not-too-sticky glazes (the garlic teriyaki comes recommended), and boneless options, too.

This NDG institution of 30 years is one of the city’s first names in Cajun and Creole restaurants, and while they serve their fair share of New Orleans and Louisianan specialties, they save a special spot on the menu for “Lou’s World Famous” fried chicken: A southern style that’s crispy with Cajun seasoning on the outside and tender on the inside thanks to a buttermilk marinade.

If Alex Cohen and Raegan Steinberg swung open Saint-Henri’s door with Arthurs Nosh Bar, the fried thighs and pies of Bucky Rooster’s helps keep it open: Originally a pandemic project to float the space meant for another restaurant venture, this restaurant fries up buckets and sandwiches with a chimeric style that pulls just as much from the Carolinas as it does from Korea.

With the exception of sides of fries and some pickled daikon, every single menu item at this Korean restaurant from Jisoon Park and Hanhak Kim has fried chicken in it, from ‘salads’ made with tenders and saucy 27-piece platters to sandwiches using either toasted brioche or bao buns.

Fresh on Montreal’s food scene as of 2019 is this casual spot in Outremont — now with a second location on Chabanel. Roch Le Coq leans towards American-style fried chicken, with a few international touches (a hoisin-barbecue sauce, for example), and a poutine, of course. Get the chicken by the piece, in a sandwich, or with waffles — there’s no wrong choice.

Nick Hodge's Tex-Mex stakeout on the lower Plateau mightn't have the most glamorous serving method for fried chicken: straight onto freshly-laid greaseproof paper on the table. But does it matter if the chicken is done well and with just the right amount of glaze?

Any Japanese restaurant worth its salt in Montreal serves karaage, but few get as luxuriant as chef-owner Hiroshi Kitano’s version at the Plateau Mont-Royal he runs with Hanhak Kim. Five pieces of fried chicken thigh are served up with a side of house mayo spiked with yuzu as well as optional extras of a truffled balsamic sweet soy sauce and spicy tomato sauce on the side.

Chef Jesse Mulder’s gai tord Thai fried chicken has been a staple at Pumpui ever since he first opened this Little Italy counter service spot, where he flexes skills picked up from 20 years spent cooking in Thailand. With good reason: A rice flour crust gives the chicken a crunch you can hear from two tables over, and the oyster sauce and spice marinade seals the deal.

This Plateau restaurant serves up bird brilliance, with a cozy menu that’s great for a casual meal out. While they’re dipping poultry in hot oil and serving it by the piece, combo, and as fried chicken sandwiches, Paradis BBQ also roasts chicken with aplomb.

A hybrid of a rotisserie and a fried chicken kitchen, Rosemont’s Mon Petit Poulet has doubled down on its fryers since it first began: Fried chicken wings and the occasional fried chicken sandwich feature just as prominently on the menu as buckets of ‘artisanal’ fried chicken and popcorn chicken bites served by the plate or as garnish on a poutine.