Barbecued, baked or buffalo-style, chicken is one versatile piece of meat. But there's nothing quite as classic (albeit controversial) as poultry that's been battered and fried until it's crisp.

It's a soul food staple and a Sunday dinner favorite that Roots' drummer, Questlove, says is poised to take the cupcake's "most popular" spot. With interesting variations like the one at Supper restaurant in Philadelphia, which is seasoned in a pastrami brine, and at American Cupcake in San Francisco, where it's coated in the same batter used to make red-velvet cake, fried chicken may have already stolen the crown.

Look for the broiler-fryer variety when shopping (not all chicken is created the same), and freeze it for no longer than two months.

Here, two creations -- one, oven-baked with a crunchy panko crust (the modern classic); the other, hot and honey-coated the way St. Louis' Sweetie Pie's customers like (creative genius) -- put Questlove's prediction to the test.

Classic or creative? Which recipe gets your vote?

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CLASSIC: The Neely's Oven Fried Chicken
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Ingredients
Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

How-To
1. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

2. In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

3. Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

4. Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

5. Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Serves 8