It’s first and foremost a rotisserie, but Rosemont’s Mon Petit Poulet will also fry up that poultry — get half or whole chickens with fries, coleslaw, and gravy included, or get their take on the classic Quebec hot chicken, with brioche, fried bird, and cheesy grits.

Possibly the reigning monarch of fried chicken in Montreal, Kentucky-grown chef Colin Perry's team does it southern-style, by the piece, in a meat-and-threes plate with sides, or with biscuits, cheese, and gravy in the Big Nasty sandwich. It all comes with house-made barbecue and hot sauces, too. At the time of writing, Triple Crown’s popular picnic basket option is unavailable due to COVID-19, but takeout is still happening — advance orders are recommended.

This Plateau restaurant serves up bird brilliance, with a cozy menu that's great for a casual meal out. Not restricting themselves to dipping poultry in hot oil, Paradis BBQ also roasts chicken with aplomb.

Fresh on Montreal’s food scene as of 2019 is this casual spot in Outremont. 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?

This tiny counter in Chinatown sticks almost entirely to chicken: by the piece, popcorn chicken, and even the whole hen. Choose between spicy, garlic, or tangy plum options.

Ex-Olive & Gourmando chef Michael Tozzi opened up this classy brunch and lunch spot in 2019, and a delightful buttermilk fried chicken sandwich with apple remoulade is one of the menu staples

This casual resto in Côte-des-Neiges merges meaty elements of Hawaiian and Filipino cuisines into an array of fresh options. Among those, there’s a furikake fried chicken with a sweet garlic-soy sauce, or a spicy chicken sandwich with a tropical streak in the form of pickled papaya.

Bird Bar's schtick is fried chicken and sparkling wine. Its chicken frying process has some serious credibility: owner Kimberly Lallouz spent months testing dredges and frying processes, and even has gluten-free and vegan options.

Queen of the NDG Korean scene Mon Ami does a thorough range of Korean dishes, but fried chicken is one of its big drawcards, served up with pickled daikon. Mon Ami has morphed into a small chain nowadays with locations in NDG, Côte-des-Neiges, downtown, Brossard, and beyond (note that menus may vary from location to location).

Formerly known as “Le K'bob”, the focus here is Korean fried chicken — and it seems the rapidly-expanding Mon Ami may have some competition from this upstart. Get half or whole chickens with spicy or garlic-soy sauces, or go for the intriguing "snowflake chicken", dusted with a mysterious white substance.