Biting into hot and crispy fried chicken is undoubtedly one of the most satisfying culinary pleasures in life, if you’re a meat eater. With so many tempting fried poultry recipes to savour from around the world, it’s easy to sate your appetite at home. From southern fried chicken from the USA to Japanese katsu curry, you’re sure to find a delicious deep fried dish to fill up your belly.
USA Style Southern Fried Chicken
Southern fried chicken is the staple food of drive-thrus and summer potlucks in the USA. The world famous no-fuss, finger licking fried chicken dish is traditionally made using a variety of different poultry cuts – breast, thigh and wing – and a sensational seasoned flour coating.
The chicken pieces are brined in buttermilk prior to deep-frying, to tenderise the meat. It’s then rolled around in a southern seasoning mix that includes paprika, cayenne, garlic powder, oregano and black pepper. The chicken is fried in hot oil until crispy and golden brown all over.
Serve southern fried chicken with a side of French fries and cool and tangy slaw. To make the meal healthier, swap the potato for butternut squash or zucchini.
Ukraine and Russia’s Chicken Kiev
Unlike many of the finger food deep-fried poultry dishes that are popular all over the world, the people of the Ukraine and Russia prefer to indulge in a more refined chicken dish that boasts a crispy outer and a garlicky oozing centre. The iconic dish of chicken Kiev is inspired by the French classic, suprême de poulet.
Chicken breast fillet is flattened and garlic butter stuffed, before coating with egg and breadcrumbs and deep-frying. This tasty fried chicken dish is traditionally served with a side of potatoes and green beans.
Austrian Backhendl
Traditionally made with veal, the popular Austrian deep fried chicken dish of backhendl dates back to the 18th century, and is usually served with potato salad, fried parsley and lemon wedges.
Lightly spiced chicken portions are breaded, and deep fried until crispy and golden.
Italian Pollo Fritto
In Italy, chefs like to keep the most popular of deep fried chicken dishes simple and classic. Chicken pieces are marinated in olive oil, lemon juice and fresh herbs, and dipped in batter just before deep-frying.
Adding a little nutmeg to the seasoning transforms this humble chicken dish into a special meal that is served at Jewish Hannukah.
Brazilian Coxinha
The Brazilian street food treat of coxinha comprises of pastry and shredded chicken thigh meat that is seasoned, breadcrumb coated, shaped into a ‘drumstick’ and deep fried to croquette perfection.
Chicken meat is mixed with chopped onion, garlic, herbs, and a soft local cheese. It’s used as a stuffing for a savoury pastry made with butter, flour, potato or cassava. The unusual chicken drumstick shaped, deep fried pastry is often served with ketchup or a spcy hot dipping sauce.
Chinese Cantonese Crispy Chicken
Cantonese style crispy chicken is a traditional dish that is usually reserved for special occasions. It requires lengthy preparation that starts with steaming the chicken in hot water infused with cinnamon, Sichuan pepper, ginger, anise, and nutmeg.
Once the chicken has dried naturally, it’s ready for deep-frying, so that the soft meat is encased in a crispy, golden crust. A mixture of sugar and vinegar is drizzled over the chicken to highlight the skin’s appetising crispiness.
Korean Yangnyeom-Chicken
Yangnyeom-chicken is the iconic deep fried dish that everyone goes crazy over in Korea. It’s uniquely crunchy, sticky, and sweet, and perfect for satisfying cravings for a chicken dinner.
Bite size chicken pieces are seasoned with a flour and potato starch coating and deep fried twice. The succulent crispy chicken is then slathered with a glaze-like gochujang, spice, fermented red chili paste, apple cider vinegar, garlic and dark brown sugar infused aromatic sauce. Top with crushed peanuts and enjoy!
Taiwanese Salt & Pepper Chicken Yan Su Ji
On the streets of Taiwan, locals and tourists have been hungrily tucking into the authentic Eastern version of the popular Westernised popcorn style chicken since the 1970s. Boneless and skinless chicken thigh is the key ingredient of salt and pepper yan su ji that is Taiwanese style.
The chicken meat is cut into bite size pieces, and coated in coarse-textured sweet potato flour seasoning. It’s then marinated in an exotic blend of Szechuan pepper, Chinese five-spice powder, white pepper, curry powder, ginger, garlic, dark soy sauce, and a little beer.
Fry the chicken for 2-3 minutes until golden brown, and serve with crispy fried basil leaves, and a generous sprinkling of the fabulous spicy seasoning.
Japanese Katsu Curry
Japanese heritage, and the nation’s Western-style of curry cooking are showcased in the universally popular katsu curry. Although this versatile dish can be made with pork or beef, chicken is undoubtedly the most requested meat.
The chicken fillet is coated in panko crumb, rather like a traditional German schnitzel. It’s then deep fried until crispy and golden brown, and served with a portion of rice. What makes katsu curry so supremely good is its creamy, sweet and tangy sauce that drenches the chicken.
