Top 47 Fried Chicken Dishes
in the World

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used. Karaage can be used for frying various meats and fish, but it is most often associated with chicken, and involves a special variant called tatsutaage, where pieces of chicken are first marinated in a mixture of sake, soy sauce, and sugar which are then lightly covered with arrowroot starch and deep-fried. This method makes the meat succulent on the inside and particularly crispy on the outside. If not specified otherwise, karaage usually refers to fried chicken, but apart from chicken, the technique is sometimes used with other ingredients such as askarei (flounder), ika (bits of squid), and gobo (burdock root). Japanese karaage dishes are usually seasoned with garlic and ginger, and served with soy sauce on the side. They are a staple of informal Japanese gastropubs called izakayas, casual places for after-work drinks and snacks, but they are also available freshly fried as take-out food in numerous supermarkets and convenience stores.Expand

Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried. Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs. It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late 1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels’ tourist brochures, guests were warned of the dangers of splattering themselves with hot butter.Expand

In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is typically based on traditional spices such as lemongrass, galangal, turmeric, and tamarind, but since the dish is enjoyed throughout the country, it comes in numerous regional variations that may include other spices and marinades, or various additions such as grated coconut or rice flour crumbs. All varieties of ayam goreng can be enjoyed as individual dishes, usually accompanied by rice and fresh vegetables or salads, but ayam goreng is also a common side dish at Indonesian banquet-style meals.Expand

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust. It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time. The birds must be fresh and smaller in size, as the meat will be much more tender and the proportion of crust to meat will be perfectly balanced. Once the chicken parts are hot, crispy, and ready to be consumed, they are traditionally accompanied by buttered biscuits, Southern potato salad, mashed potatoes, or cream gravy on the side.Expand

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg. Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. It is usually accompanied by two side dishes: prawn crackers and pepper salt.Expand

This Taiwanese classic consists of bite-sized pieces of chicken that are primarily marinated in a flavorful combination of soy sauce, garlic, ginger, rice wine, and various spices. The pieces are then coated in potato or corn starch and deep-fried until crispy. The dish is usually prepared with boneless chicken thighs, and while traditional seasonings include salt, pepper, and five-spice, modern variations may employ a variety of spices such as seaweed powder, mustard powder, or allspice. Taiwanese popcorn chicken is known by many names and it is one of the iconic street food items, enjoyed throughout the country. The dish is usually served without an accompanying sauce, but it frequently comes garnished with deep-fried basil leaves.Expand

Chicken 65 is a classic poultry dish with origins in Chennai, India. It consists of deep-fried chicken that is marinated in ginger, lemon, red chiles, and a variety of other spices. There are a few theories about the origin of chicken 65. The most popular theory says that it was created in Tamil Nadu by A. M. Buhari in 1965. Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared. Due to the dish's popularity, there are numerous variations, and each South Indian state has its own version. In Karnataka, the dish is garnished with grated coconut, and in Andhra Pradesh, the chicken is cooked instead of fried. Chicken 65 is commonly served with hot, red chutneys.Expand

The Viennese version of fried-chicken initially appeared in the 18th century and was especially esteemed during the Biedermeier period. The dish consists of a whole chicken, preferably smaller in size, which is generously rubbed with spices and lemon juice. It is then cut into pieces that are dipped in egg wash, coated in flour, and then in breadcrumbs before they are fried until golden and crispy. Backhendl was originally prepared with a whole, deboned chicken, and the dish was traditionally served alongside fried offal, usually chicken liver and heart. Nowadays, it rarely appears in its original form and is traditionally accompanied by lemon wedges, fried parsley leaves, lettuce, and potato salad.Expand

Chicken katsu is a traditional dish and a type of katsu. It's made by dredging tender chicken breast in flour, eggs, and panko breadcrumbs, then frying the cutlets in hot oil until they become golden and crunchy. Although chicken breast is the most popular choice, other parts of the bird can be used as well. The cutlet is traditionally served cut into smaller pieces since it's eaten with chopsticks. The dish is served with steamed white rice and katsu sauce, a tangy, sweet, and thick Worcestershire-like concoction made from apple purée.Expand