Chicko’s has been flipping locals the bird since 1987. This humble, no-frills eatery rules the roost in the Illawarra for its craggy deep fried chicken. The seasoned skin is so good, you’ll want to peel it off and eat it strip by strip. Order by the piece or for a serious feed, live large with a 10, 20 or 40 piece pack. You wouldn’t be the first Wollongong local to cater a party this way. 49 Princes Hwy, Figtree; chickos.com.au.

In the world of fried chicken, Nashville-style hot chicken is in a league of its own, and nowhere in NSW does it better than Belle’s. A heavy-handed coating of chilli-based dry rub cracks to reveal juicy, steaming chicken as layers of heat set alarm bells ringing. Refresh with some pickles and slaw, rinse, repeat. Various locations; belleshotchicken.com.

The batter is better at Butter, which relies on a sweet and smoky cayenne and cumin-spiced seasoning for its cult orange crinkled chicken. Dipping sauces in various grades help kick things up a notch, or for the ultimate indulgence there’s always the “fried chicken & donut” – two fried tenders sandwiched with salted butter and maple syrup between hot cinnamon rings. 6 Hunt St, Surry Hills; buttersydney.com.au.

All hail Mary’s southern fried chicken. This dive bar has perfected both its burgers and chook, which makes choosing between them an impossible task. Wings, legs and thighs are marinated in a mix of buttermilk, hot sauce and maple syrup, for an extra flavourful bite. The skin is so crackled and crisp, it’s enough to make the colonel weep. Various locations; marys.wtf.

Discover Nashville by way of Newcastle at this hot chicken joint in Islington. The chook is brined in buttermilk for 24 hours, before being double-dusted in flour then deep fried to perfection, delivering a cracking feed. Its signature sauce comes in four fiery levels, so you can up the ante or dial down the heat. 139 Maitland Rd, Islington; newyfriedchicken.com.