Style labels are starting points, not rigid guarantees. Use them to narrow a search, then read the actual menu description.
Southern-style
Often bone-in, flour-coated and seasoned before frying.
Korean fried chicken
Often thin, crisp, double-fried and glazed after cooking.
Nashville hot
Finished after frying with chile-rich fat or seasoning.
Karaage
Small marinated pieces with a light starch coating.
Wings and tenders
High coating ratio, quick service and strong sauce compatibility.
Around the world
Other regional approaches to cut, coating, seasoning and service.