Everyone has their favorite way of frying America’s second-most important bird. There are many options when it comes time to prepare, cook, and serve fried chicken. You can stick to the traditional chicken wings or make it more creative by frying breasts and thighs. Some prefer a hot sauce with the chicken, while others like gravy smothered in gravy. There are so many ways to make fried chicken. It’s worth trying some new recipes. Although National Fried Chicken Day is celebrated on July 6, we celebrate all year with these nine different methods of preparing fried chicken.
Origins of Fried Chicken
Although many people associate fried chicken with America’s south, the Scottish immigrants are credited with inventing fried chicken. They introduced the idea of frying chicken in fat instead of boiling it like their English counterparts.
Different types of Fried Chicken
These tried-and-true fried chicken recipes will spice up your restaurant.
The classic recipe calls for soaking the wing, breast, thigh and leg cuts in buttermilk. Next, coat them with flour mixed with cayenne and black pepper. The chicken is then fried in vegetable oil in a cast-iron skillet and served in grease-resistant chicken buckets. Southern and home cooks credit the buttermilk bath for the crisp, crunchy breading.
Japanese Chicken Karaage
Chicken kara-age is Japanese fried chicken made with skin-on chicken breasts. It’s prepared using skin-on chicken legs marinated in soy sauce and ginger. The thighs are then coated in potato starch and deep-fried to create a golden brown, crispy outer coating similar to tempura.
Italian Pollo Frito
Pollo Frito is a traditional Tuscany dish that has been marinated in garlic, bay, olive oils, lemon and thyme. Then it’s fried in vegetable oil in an iron skillet. The finished product is garnished with more lemon, cracked pepper, herbs, and other herbs.
Brazilian Frango a Passarinho
The traditional tempero baiano seasoning mix used to coat the chicken gives this South American favorite its distinctive flavor. This blend contains a variety of aromas, including cumin and turmeric powder, coriander seed, cayenne pepper, cayenne pepper, oregano. These spices are combined with plenty of lime juice and a large amount of minced garlic to make a marinade worth the wait. For a truly authentic experience, top the frango a passerine with sauteed garlic oil and olive oil before serving.
Indonesian Ayam Goreng
There are many variations of Indonesian Fried Chicken, also known as Ayam Goreng. They can be found at local restaurants and family gatherings. This popular dish can be prepared using cut pieces of chicken, marinated with an aromatic mixture of spices, and then fried in oil until crispy and golden. Ayam Goreng-Kuning is one of the most well-known variations. Its yellow color distinguishes it due to the addition of turmeric to the marinade. Coriander, garlic and bay leaves are also popular spices.
Korean Yangnyeom Chicken
Korean fried chicken is marinated with soy sauce and ginger before being fried twice. Double frying creates crispy outer skin that is not too oily. After frying, the same spices are used again. This method is especially good for wings. The Korean-style chicken wing is becoming more popular in American bars and restaurants. Wings are served with sweet glazes, beer and pickled vegetables.
Austrian Wiener Backhendl
Wiener Backhendl (Viennese Fried Chicken) was a popular Austrian dish that originated in 18th-century Austria. It is now a mainstay at Munich’s Oktoberfest. It is served with potato salad or coleslaw and a mug of beer. Backhendl is made from skinless chicken pieces coated in egg, flour and breadcrumbs. The chicken is then fried on a skillet and served with lemon and parsley.
Taiwanese Xiang Ji Pai
Xiang Ji Pa is a Taiwanese fried chicken breast. It is not marinated; it is coated with sweet potato starch and deep-fried. The five-spice powder used in the breading is what makes this flavor unique. It consists of Sichuan peppers, Chinese cinnamon, star anise and fennel seeds. This results in a crispy, flavorful chicken that you will only find at the Taipei outdoor markets.
Dominican Chicharron de Pollo
Chicharron De Pollo, also known as “chicken cracklins”, is a Dominican version of fried chicken. Marinating chicken thighs, wings and drumsticks in olive oil, lime juice and orange juice, and garlic is how you make it. After that, it is coated with flour, season and adobo. Deep-fried chicken can be served alone or with olive oil, cilantro, jalapeno sauce.
Tips for Frying Chicken
There are some tips and tricks that you can use to make fried chicken no matter where you live.
- You should use every part of the chicken and not just the legs. Before frying, cut the larger breasts and thighs into smaller pieces.
- The too cold chicken will cause your oil temperature to drop and uneven cooking. Take the chicken out from the refrigerator at least 30 minutes before cooking.
- This is how you bread chicken: flour, egg, buttermilk, flour again. This will ensure that every piece is coated with a golden brown, even coating.
- Season the chicken first before you bread it. Once the meat has been coated, the seasoning will not affect it.
- If you don’t own a deep fryer, you can also use a cast-iron skillet or dutch oven.
- Use neutral oil with a high smoke point, such as vegetable oil and peanut oil.
- Overcrowding the pan will result in the oil temperature dropping, which will make your breading more greasy and will increase the cooking time.