No.5 Emerald Hill has been serving some of the best shrimp paste chicken wings in Singapore for at least a couple of decades. The extra-large wings are served piping hot, but you don’t want to wait for them to cool down before sinking your teeth into them. The skin is almost crackling-like – slightly puffy, thanks to the batter, and gloriously crispy. Inside, you’ll find tender, juicy meat with that addictive shrimp-paste flavour. The wings, which are made according to a secret recipe, are served with a sweet chilli sauce for those who like a bit of heat.

If you love Korean-style fried chicken, check out OFC, which serves bone-in and boneless fried chicken prepared in various ways. For the health-conscious there’s the Crunch range, which is prepared without oil and served plain or with a Korean spicy sauce. If you prefer your fried chicken extra-crispy, get the Fried Rice range, featuring boneless thighs, wings and bone-in pieces that have been coated with a rice-flour batter. The Sauced Rice menu is made up of Fried Rice chicken pieces tossed in various sauces – Korean-style soy sauce, Jambalaya, and padi-garlic. The servings at OFC are generous enough to feel a small crowd, so bring your pals!

For just over 30 years, Arnold’s has been serving simple but delicious fried chicken meals. The chicken – choose from pieces, half a spring chicken and a whole spring chicken – are marinated in a selection of special ingredients before being deep-fried. The resulting golden-brown chicken is crispy on the outside and tender and juicy on the inside. The Combo meals come with sides like coleslaw, mashed potato and fries. If you’re super-hungry, customise your own feast from a selection of yummy side dishes.

If you’ve never tried “ayam penyet” before, you’re in for a treat at Ayam Penyet President. Meaning “smashed chicken”, ayam penyet is an East Javanese dish of chicken pieces marinated in spices and then lightly smashed with a pestle before being deep-fried. Smashing the chicken breaks down the bones and tenderises the meat, resulting in a spicy fried treat that has a beautiful silky texture that melts in your mouth. Ayam Penyet President’s signature dish is served with tofu, tempeh and chilli paste. Their Ayam Cabe Ijo features their ayam penyet topped with a green chilli sauce.

Woorinara is open daily for lunch and dinner, serving up signature Korean dishes like kimchi hot pot, bulgogi and savoury pancakes. But their Korean fried chicken is to-die-for. Choose from bone-in and boneless versions in a variety of flavours, like Cheese, Yum Yum, Cheese Yum Yum, Soy, Cheese Soy, and Garlic Yum Yum. If you can’t decide, go for the Sampler, which lets you have a taste of everything. Wash down your chicken with a beer, So-ju, handmade ginseng liquor or Bek Se Ju, a fermented rice wine.

The popular Taiwanese fried chicken brand recently made its way to Singapore, and they certainly don’t disappoint with their oversized fried chicken breast. When it comes to fried chicken, most people tend to avoid the breast because this part can be a little dry and tasteless. But at Fried Chicken Master, the breasts are thin so they’re easy to eat, and marinated to amp up their flavour. The fillets are then coated in a batter and deep-fried to a crisp golden brown. The best part about the crust is that it retains its crunch and won’t get soggy even if you order it to go. The menu also includes fried chicken wings and thigh cutlets, and sides like fries, onion rings, rice and mashed potatoes.

Buffalo chicken wings are a specialty item at Jerry’s. The large wings are fried till they’re crunchy and golden, and then tossed in a spicy sauce that varies from L1 Smokin’ to L6 Jerry’s Insanity 6x. The higher the level, the spicier the sauce, so, order at your own risk! If you prefer your fried chicken plain, Jerry’s serves un-sauced Crispy Chicken Wings, too.