- Crispy, savory, fried chicken is enjoyed around the world, and every country has a different spin on the dish.
- In China, Chongqing chicken includes pieces of wok-fried chicken with ginger, onions, and chilis.
- In Senegal, the beloved yassa poulet takes more than a day to prepare.
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There’s nothing quite like sinking your teeth into crispy, crunchy chicken, which might be why chicken dunked into hot oil until golden brown is a go-to comfort food across the planet. From hot chicken in Nashville, Tennessee, to Senegal’s yassa poulet, we’re taking a look at fried chicken around the world.
Chicken lollipops serve as the perfect hors d’oeuvre. A chicken drumette is frenched, allowing the bone to serve as a little handle, before it’s marinated in yogurt blended with spices like garam masala, which incorporates mace, coriander seeds, cumin seeds, and cardamom Then the wing is fried in earthy palm oil. This extra-spicy chicken is served with Szechuan sauce on the side to amp up the heat even more.
To make Pohani V, a chicken breast is sliced to look like the letter V in homage to the Croatian city from which it hails: Virovitica. The breaded, then fried chicken is served with sour cream blended with grated horseradish for a punch of flavor.
Bright red and packed with chili peppers, Chongqing chicken starts with diced bits of chicken that are wok-fried twice to ensure a crunchy pop with each bite. The dish is packed with stir-fried Szechuan peppercorns, which are known for their tingly numbing sensation, and combined with aromatics like ginger, green onion, and dried chilies for a bite that will literally set your mouth ablaze.
Yassa poulet takes more than a day to prepare, but this dish is well worth it. Chicken is marinated for up to 24 hours in peanut oil, lemon juice, and cider vinegar, along with a mountain of onions, some mustard, and other spices. The chicken is pan-fried until crispy and golden, before it is left to cook down in that flavorful marinade until it’s juicy and tender. This tangy, spicy chicken is served over a bed of white rice for a hearty meal.
Cemita poblana is a hefty, fried chicken torta. Thin chicken cutlets are battered, fried, and topped with chipotle sauce, crunchy lettuce and onion, fresh oregano or papalo, creamy avocado, stringy Oaxacan cheese and sandwiched between a sesame seed bun.
Ranked one the top takeaways among the Brits, chicken parmo starts with breaded and fried chicken that’s smothered with a rich and creamy bechamel, then topped with cheese and popped into the oven for a cheesy, melty bite. An ideal drunk food, it’s served with some chips on the side to sop up all that leftover sauce.
It’s hard to imagine a world before popcorn chicken was invented in Taiwan in the late ’70s. Cutting the chicken into bite-sized pieces ensures every single bite is crisp yet tender, and the soy sauce, ginger, and Chinese five-spice incorporated into the tempura batter adds a fresh, aromatic pop of flavor.
Lore amongst the people of Nashville, Tennessee, is that hot fried chicken was created by accident at their beloved Prince’s Hot Chicken. But nowadays, there are versions of the dish served all over the country. Dipped in buttermilk, then dredged in flour for extra crispy skin, the chicken gets its unique spice after it’s fried, when it’s dipped in oil blended with cayenne and Habanero, then dusted with more spicy seasoning to light your taste buds on fire. Traditionally, it’s served on a thick slice of white bread to soak up some of that heat.
Wiener backhendl dates back to the 18th century, when it was served to the Austrian elite, but these days the chicken strips serve as the perfect Oktoberfest snack. Instead of flour, wiener backhendl uses bread crumbs for an audibly crunchier bite, and is served with fresh parsley and a squeeze of lemon for a refreshing finish.
Katsu refers to the way a meat is prepared — covered in panko and deep-fried. Tori katsu starts with butterflied chicken thighs that, once fried, are placed between two fluffy slices of Japanese milk bread, crust off, that are lightly spread with kewpie mayo.
Indonesians are likely to argue over whose mom makes the best sayap ayam goreng., since it’s said each family has their own secret recipe for this fried chicken. Sayap means wings, which are marinated in a blend of flavorful aromatics like tamarind, garlic, turmeric, lemongrass, and shallots, then fried in fragrant coconut oil. Because there’s no breading, the skin stays extra crackly. Fried rice is served on the side to complete the meal.
Chicken Kiev starts with a chicken breast that’s pounded flat, then rolled and stuffed with garlic-and-herb compound butter, followed by a generous coating of bread crumbs and a dip in the fryer. The finished dish is crispy on the outside and juicy and creamy on the inside, and it oozes butter onto the plate when cut open. It’s often served with a side of mashed potatoes and green veg.
Pollo frito is so popular in the DR, it’s also become a staple of many fast food chains. The chicken is marinated in a brine of bay leaves, lemon, oregano, parsley, and garlic, then lightly dusted in flour and deep-fried. It’s served with a squeeze of fresh lime and a side of fried plantains.
Jamaican food is known for its spice and flavor, and Jamaican fried chicken is no exception. Butchered whole chickens are marinated in a mix of thyme, all spice, scotch bonnets, and nutmeg for an herbaceous flavor that packs serious heat. The chicken can be breaded before frying depending on preference, but whicheverwhatever way you try it, you’re in for a treat.
Har cheong gai are breaded chicken wings with a tangy flavor and sharp aroma. The batter incorporates flour, corn starch, and baking soda to ensure a fluffier coating, then combines with ingredients like pungent, savory shrimp paste, briny oyster sauce, sweet plum wine, and sesame oil to create a batter that will tingle all your taste buds from top to bottom. Once coated, the chicken wings are fried in ultra hot peanut oil to keep the breading perfectly crunchy. For a little extra flavor, it’s served with a side of sweet chili sauce.
Frango à passarinho are chicken wings, but it’s their flavor that makes them stand out from the pack. Marinated in bright, tropical flavors like lime, parsley, and sweet paprika, the chicken is breaded in both flour and cornmeal for an extra layer of crunch.
Peppered chicken is a go to party snack in Nigeria. Drumettes are marinated in ata din din, a sauce full of traditional herbs and spices like thyme, ginger, and scotch bonnets, along with stewed tomatoes for a sweet and spicy sauce. The chicken is fried until crispy, then served with even more of that spicy marinade.
The defining characteristic of Korean fried chicken is the ultra-crispy skin resulting from not one, but two trips into the fryer. Yangnyeom literally means “seasoned” in Korean, and boy, is this chicken flavorful. The glaze uses garlic, ginger, gochujang, and honey to create the perfect sticky, sweet, and spicy combination.
In Italy, to milanese is to take a thin cut of meat, dredge it through eggs then bread crumbs and fry it until crispy on all sides. Often served with a side salad, the very best parts of pollo alla milanese are the ultra crispy, chewy bits on the ends.
Chicharron refers to crunchy fried pork rinds, so you know chicharrones de pollo are extra crispy. The whole bird is chopped into bite size pieces, skin on, before it’s marinated and tossed in corn flour. In Puerto Rico, this quintessential comfort food is beloved for its extra crisp and juicy bite.
A thin slice of breaded, fried meat, schnitzel can come in many forms, but chicken schnitzel is one of the favorites amongts Austrians. The extra crispy yet airy crust comes from a blend of flour and bread crumbs that’s lightly seasoned with salt and pepper. Served with fresh parsley and lemon slices, schnitzel typically comes with a side of
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