It’s been 17 years since Melbourne got hooked on the joys of Gami’s Korean-style fried chicken, and neither party has looked back (as the 29-strong franchise would attest). Their secret recipe of 17 herbs and spices works magic, while the art of the clean fry hits a home run. Give your chicken a glowup with corndue (melted cornbased cheese). Various locations; gamichicken.com.au.

Aaron Turner may have hung up the apron at Geelong fine diner Igni, but his fried chicken hustle is still firing. Buckets of the gloriously golden tenders, wings or drummies are the go, though there’s no shame ordering buffalo ribs or Alabama double cheeseburger. Add a fat pickle, some “cowboy caviar” or test your might with “evil” spice levels, if you dare. 84A Little Malop St, Geelong; @thehotchickenproject.

A feed at Belles may take the roof off your mouth if you try the “really f**kin hot” fried chicken. Mortals, however, can take heart in the five other (milder) spice levels. Nashville’s hot chicken ode delivers tenders, drumsticks and wings that are brined, dried and floured and fried, before a heavy dusting of paprika, cayenne and chilli powder. Various locations; belleshotchicken.com .

Visiting Leonard’s basement is like a trip back in time to 1970s mid-west America, where the fried chook has patrons crowing into the wee hours of the night. Sold only as “tenders”, the original recipe is all crisp batter and juicy flesh, with pickles and chipotle mayo on the side. Choose “Hot Glaze” or “XXX” for some heat. 3 Wilson St, South Yarra; leonardshouseoflove.com.au.

For no-nonsense fried chicken, Sonny’s rules the roost. Sure they do burgers and gravyladen hoagies, but “white” or “dark” meat is the main play. Wearing a shaggy, spicerubbed coat: it’s caramel tanned like a Euro summer, slicked in a sticky sweet glaze and at once shattery crisp and juicy within. Dial up the spice with a side of house-made hot sauce. Carlton and Collingwood; sonnysfriedchicken.com.