14 Fried Chicken Recipes From Around the World That Are Pure Crunchy Joy
Almost every country has its own take on fried chicken, and each one is delicious in its own way. Korea makes it sticky and glossy, Japan keeps it light and juicy, and Nashville turns up the heat. Meanwhile, India, Indonesia and Thailand bring bold spices to the party. So we packed this list with crispy favorites from all over the map. Each slide has a simple home recipe. Grab some napkins and get ready to find your new favorite..
A Fried Chicken Feast From Around the World
Why pick just one style of fried chicken when you can have a feast? A spread like this lets everyone try something new, from sticky Korean wings to crisp karaage and spicy Nashville hot chicken. It is a fun idea for a party or a family movie night. Also, most of the work is the same: marinate, coat and fry. Quick poll: are you a (A) drumstick, (B) wing, (C) thigh, or (D) breast person?
You will need: 3 lbs chicken pieces, 2 cups buttermilk, 2 teaspoons salt, 2 cups flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, oil for frying, your favorite sauces
How to make it: First, soak the chicken in buttermilk and salt for at least 4 hours. Then mix the flour, cornstarch, paprika, garlic powder and pepper. Next, heat 2 inches of oil to 325F in a heavy pot. After that, dredge the chicken and fry in batches for 12 to 15 minutes until it reaches 165F inside. Finally, drain on a rack and serve with a few different sauces.
Korean Fried Chicken
Korean fried chicken is famous for its extra crunch. The secret is frying it twice, so the coating stays crispy even under a sticky sauce. Then it gets tossed in a sweet and spicy glaze made with gochujang. It is messy in the best way. Have you ever tried Korean fried chicken at a restaurant?
You will need: 2 lbs chicken wings or thighs, 1/2 cup potato starch, 1/4 cup flour, salt and pepper, oil for frying, 3 tablespoons gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 2 garlic cloves, sesame seeds
How to make it: First, season the chicken and toss it in the starch and flour. Then fry at 325F for 8 minutes and rest it on a rack. Next, raise the oil to 375F and fry again for 3 minutes until very crisp. After that, simmer the gochujang, honey, soy sauce and garlic. Finally, toss the chicken in the sauce and add sesame seeds.
Japanese Karaage
Karaage is bite sized Japanese fried chicken, and it is incredibly juicy. The thigh pieces soak in soy sauce, ginger and garlic, so they are full of flavor. Then a light potato starch coating fries up thin and crackly. Also, a squeeze of lemon makes it taste fresh. It is perfect in a bento box or with a cold drink.
You will need: 1 1/2 lbs boneless chicken thighs (bite size), 2 tablespoons soy sauce, 1 tablespoon sake or water, 1 teaspoon grated ginger, 2 garlic cloves (grated), 1/2 cup potato starch, oil for frying, lemon wedges, mayonnaise
How to make it: First, mix the chicken with soy sauce, sake, ginger and garlic, and marinate for 30 minutes. Then coat each piece in potato starch. Next, fry at 340F for 4 minutes and rest for 3 minutes. After that, fry again at 360F for 1 minute until golden. Finally, serve with lemon and mayo.
Nashville Hot Chicken
Nashville hot chicken is crispy, juicy and seriously spicy. After frying, the chicken gets brushed with a fiery oil made with cayenne and brown sugar. Then it is served on white bread with pickles to cool things down. So how much heat can you handle? Quick poll: (A) mild, (B) medium, (C) hot, or (D) extra hot? Also, if you love this, try our juicy chicken thigh dinners.
You will need: 2 lbs chicken pieces, 2 cups buttermilk, 1 tablespoon hot sauce, 2 cups flour, 2 teaspoons salt, oil for frying, 1/2 cup hot frying oil, 2 tablespoons cayenne, 1 tablespoon brown sugar, 1 teaspoon paprika, white bread, pickles
How to make it: First, soak the chicken in buttermilk and hot sauce for 4 hours. Then dredge it in salted flour. Next, fry at 325F for 12 to 15 minutes until cooked through. After that, whisk the hot oil with cayenne, brown sugar and paprika. Finally, brush it over the chicken and serve on bread with pickles.
Taiwanese Popcorn Chicken
This is a night market favorite in Taiwan. Small pieces of chicken are marinated in soy sauce and five spice, then fried until crunchy. After that, they get tossed with salt, pepper and fried basil. It is the kind of fried chicken you eat by the handful. In fact, it is hard to stop at just one bite.
You will need: 1 1/2 lbs chicken thighs (bite size), 2 tablespoons soy sauce, 1 teaspoon five spice, 2 garlic cloves, 1 cup sweet potato starch, oil for frying, 1 cup fresh basil leaves, 1 teaspoon salt, 1/2 teaspoon white pepper
How to make it: First, marinate the chicken with soy sauce, five spice and garlic for 30 minutes. Then coat it in sweet potato starch. Next, fry at 350F for 5 minutes until golden. After that, fry the basil leaves for 10 seconds. Finally, toss everything with salt and white pepper.
Thai Fried Chicken (Gai Tod)
In Thailand, gai tod is a beloved street snack. The chicken is marinated with garlic, coriander root and fish sauce, so it smells amazing. Then it is fried until super crispy. Usually, it is served with sticky rice and sweet chili sauce. It is simple, fragrant and full of flavor. Would you try it with sticky rice?
You will need: 2 lbs chicken drumsticks, 6 garlic cloves, 2 tablespoons chopped cilantro stems, 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1/2 cup rice flour, oil for frying, sweet chili sauce
How to make it: First, blend the garlic, cilantro stems, fish sauce, oyster sauce and pepper into a paste. Then rub it over the chicken and marinate for 2 hours. Next, toss the chicken in rice flour. After that, fry at 325F for 15 minutes until golden and cooked through. Finally, serve with sweet chili sauce.
Indonesian Ayam Goreng
Ayam goreng means fried chicken in Indonesian. The chicken first simmers in a spice paste with turmeric, garlic and coriander. Then it gets fried until the outside is golden and crispy. Some versions add crunchy spiced crumbs on top. As a result, every bite is packed with warm, savory flavor.
You will need: 2 lbs chicken pieces, 5 shallots, 4 garlic cloves, 1 inch turmeric (or 1 teaspoon ground), 1 inch ginger, 2 teaspoons coriander, 1 stalk lemongrass, 2 cups water, 1 teaspoon salt, oil for frying
How to make it: First, blend the shallots, garlic, turmeric, ginger and coriander into a paste. Then simmer the chicken with the paste, lemongrass, water and salt for 30 minutes. Next, let the chicken dry on a rack. After that, fry it at 350F for 5 to 7 minutes. Finally, serve with rice and sambal.
Chicken Katsu
Chicken katsu is a crispy Japanese cutlet coated in panko breadcrumbs. Because the chicken is pounded thin, it cooks fast and stays tender. Then it is sliced and served with shredded cabbage and a sweet, tangy katsu sauce. Also, it needs only a shallow layer of oil. It is a great place to start if deep frying makes you nervous.
You will need: 2 chicken breasts, salt and pepper, 1/2 cup flour, 2 eggs, 2 cups panko, oil for shallow frying, shredded cabbage, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon sugar
How to make it: First, pound the chicken to 1/2 inch thick and season it. Then coat it in flour, beaten egg and panko. Next, fry in 1/2 inch of oil for 4 minutes per side. After that, mix ketchup, Worcestershire, soy sauce and sugar for the sauce. Finally, slice and serve with cabbage and sauce.
Chicken Schnitzel
Schnitzel is the golden pride of Austria and Germany. Thin chicken cutlets get a crisp breadcrumb coat and a quick fry in butter and oil. Then a squeeze of lemon brightens everything up. It is usually served with fries or potato salad. Simple, quick and so satisfying, it is a weeknight winner.
You will need: 4 thin chicken cutlets, salt and pepper, 1/2 cup flour, 2 eggs, 1 1/2 cups plain breadcrumbs, 3 tablespoons butter, 1/2 cup oil, lemon wedges, fries or potato salad
How to make it: First, season the cutlets with salt and pepper. Then dip them in flour, egg and breadcrumbs. Next, heat the butter and oil in a large skillet. After that, fry each cutlet for 3 minutes per side, gently swirling the pan. Finally, drain and serve with lemon and fries.
Indian Chicken 65
Chicken 65 is a spicy, crispy snack from South India. The chicken is marinated in yogurt, chili and ginger garlic paste. Then it is fried and tossed with curry leaves and green chilies. It is bold, bright and very addictive. So if you love spicy food, this fried chicken should be next on your list.
You will need: 1 1/2 lbs boneless chicken (bite size), 1/2 cup yogurt, 1 tablespoon ginger garlic paste, 2 teaspoons chili powder, 1/2 teaspoon turmeric, 1 teaspoon salt, 3 tablespoons cornstarch, 2 tablespoons rice flour, oil for frying, curry leaves, 2 green chilies
How to make it: First, mix the chicken with yogurt, ginger garlic paste, chili powder, turmeric and salt. Then marinate for 1 hour and stir in the cornstarch and rice flour. Next, fry at 350F for 5 to 6 minutes. After that, fry the curry leaves and chilies in a little oil. Finally, toss them with the chicken and serve hot.
Chicken and Waffles
Sweet meets savory in this American favorite. Crispy fried chicken sits on a fluffy waffle, and then maple syrup goes over everything. It sounds strange at first, but it works so well. Also, it makes a fun breakfast for dinner. Would you add hot sauce to the syrup like many people do?
You will need: 4 pieces fried chicken (homemade or leftover), 2 cups waffle mix or homemade batter, 1 egg, 1 1/4 cups milk, 3 tablespoons melted butter, maple syrup, hot sauce, butter
How to make it: First, make the fried chicken or reheat it in a 400F oven until crisp. Then whisk the waffle mix, egg, milk and butter. Next, cook the waffles in a hot waffle iron until golden. After that, place the chicken on top of each waffle. Finally, drizzle with maple syrup and a little hot sauce.
Crispy Fried Chicken Sandwich
The fried chicken sandwich wars are real, but homemade might be the true winner. A juicy buttermilk thigh is fried until crunchy, then tucked into a soft brioche bun. Next comes spicy mayo, pickles and crisp lettuce. It is bigger and better than any drive thru. Quick poll: (A) spicy, or (B) classic?
You will need: 4 boneless chicken thighs, 1 cup buttermilk, 1 tablespoon hot sauce, 1 1/2 cups flour, 1 teaspoon paprika, 1 teaspoon salt, oil for frying, 4 brioche buns, 1/2 cup mayo, 1 tablespoon sriracha, pickles, lettuce
How to make it: First, soak the chicken in buttermilk and hot sauce for 2 hours. Then dredge it in flour mixed with paprika and salt. Next, fry at 350F for 6 to 8 minutes until it reaches 165F. After that, mix the mayo and sriracha. Finally, build the sandwiches with mayo, chicken, pickles and lettuce.
Homemade Chicken Tenders
Chicken tenders are loved by kids and grown ups alike. These ones have a crunchy, seasoned crust and juicy meat inside. They fry in just a few minutes, so dinner is ready fast. Then you can dip them in honey mustard, ranch or BBQ sauce. Which dip is your favorite?
You will need: 1 1/2 lbs chicken tenders, 1 cup buttermilk, 1 1/2 cups flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, oil for frying, dipping sauces
How to make it: First, soak the tenders in buttermilk for 30 minutes. Then mix the flour with garlic powder, paprika, salt and pepper. Next, dredge each tender, dip it back in buttermilk and dredge again. After that, fry at 350F for 4 to 5 minutes. Finally, drain and serve with your favorite dips.
Southern Buttermilk Fried Chicken
We have to finish with the American classic. Southern fried chicken soaks overnight in buttermilk, so it turns tender and juicy. Then it gets a well seasoned flour coat and a slow, steady fry. The crust is craggy, golden and full of crunch. In fact, many cooks say this is the fried chicken that started it all.
You will need: 3 lbs bone in chicken pieces, 2 cups buttermilk, 1 tablespoon salt, 2 cups flour, 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne, oil or shortening for frying
How to make it: First, soak the chicken in buttermilk and salt overnight. Then mix the flour and spices in a large bag. Next, shake the chicken in the flour until well coated, and let it rest for 15 minutes. After that, fry at 325F for 15 to 18 minutes, turning once. Finally, check that it reaches 165F and drain on a rack.
