16 Worst Rated Fried Chicken Dishes
in the World

When it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. As an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste. Instead of stir-frying, he dipped the pieces of chicken meat in batter, deep-fried them, and then coated them with a thickened dressing made from soy sauce, chicken broth, and oyster sauce. The dish is typically served over rice and garnished with crushed cashews and chopped green onions.Expand

Ayam masak merah is a Malaysian dish made with chicken pieces that are doused in a rich, spicy, and creamy tomato sauce. Chicken pieces are first fried, then simmered in a sauce consisting of tomatoes, chili peppers, onions, garlic, and various spices such as galangal, cloves, cinnamon, and cardamom. Coconut milk is sometimes added in order to give the sauce creaminess. Ayam masak merah is not an everyday dish – it is typically prepared for various celebrations and special occasions. Serve this festive dish with rice and a fresh salad on the side.Expand

Chicken nuggets are chicken products made from meat slurry that is breaded or battered, then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C. Baker. His prototype nugget mastered two challenges: keeping ground meat intact without putting a skin around it, and making batter stick to the meat in spite of the explosive heat of deep-frying. Baker invented the nuggets as a way to boost poultry sales, turning it into convenience food that appealed to lazy cooks. Today, chicken nuggets are one of the most popular items on the McDonald's menu, with their first noted appearance in 1980.Expand

Chicken fingers is an American invention consisting of strips of white poultry meat that are coated in breadcrumbs and deep-fried in hot oil. They are often served as an appetizer or a snack, although they can be consumed as a main meal, preferably with dips such as ketchup, mayonnaise, honey mustard, or barbecue sauce on the side. Chicken fingers are often accompanied by french fries, and because they are easy to prepare and can be consumed without any utensils, the popularity of the dish is still intact throughout the country.Expand

Parmo is a popular British dish consisting of a chicken cutlet that is deep-fried in breadcrumbs, covered in creamy sauce, and topped with anything from cheese and bacon to pepperoni and garlic sauce. The dish is traditionally served with a large portion of chips and a salad on the side. It is believed that Parmo originated in a Middlesbrough restaurant in the 1950s. Although the name of the dish is derived from another dish, chicken Parmesan, it is typically topped with cheddar cheese, and never with parmesan.Expand

Kai thot takhrai is a Thai specialty consisting of fried chicken (usually wings or legs) that is served alongside crispy lemongrass. The dish is typically made with the skin intact and (optionally) bone-in chicken pieces that are soaked in a marinade of lemongrass, kaffir lime leaves, sugar, black pepper, salt, and sauces such as oyster sauce, soy sauce, or fish sauce. The marinated chicken pieces are then usually coated with a mixture of flour and water before they are dropped into hot oil to fry until golden brown and crispy. Deep-fried chicken pieces with crispy strings of fried lemongrass are typically consumed on their own or with hot steamed rice for a whole meal. The dish can also be accompanied by sweet chili sauce, lemongrass sauce, or chicken dipping sauce.Expand

Hat Yai is a traditional chicken dish originating from Thailand, also known as Southern Thai fried chicken. The origins of the dish are in the Hat Yai city in southern Thailand, hence the name. In order to prepare it, bone-in, skin-on chicken is marinated in a combination of garlic, soy sauce, oyster sauce, sugar, salt, white and black pepper, and coriander. The chicken is dipped in batter and fried in hot oil until golden brown. It is then topped with crispy fried shallots and served, usually with rice or a dipping sauce such as nam chim kai (sweet chili sauce) on the side.Expand

Popcorn chicken is an American dish consisting of tiny, bite-sized pieces of chicken that have been breaded or battered and deep-fried. The name of the dish refers to the small pieces of chicken that are reminiscent of popcorn after they have been fried. The dish has been popular in the American South for centuries, since the small chicken pieces were easy to prepare and pack into lunchboxes. It is believed that the dish originated with slaves who often had to use every single bit of meat, so smaller pieces of chicken were usually fried together, and chicken bite dishes were born. In the early 1990s, a fast-food chain restaurant called KFC introduced popcorn chicken to their menus, and the dish remained a trademarked staple of KFC until today.Expand

Fried chicken and waffles is an unlikely, but much loved pairing of sweet and salty flavors and soft and crunchy textures. The dish is thought to have originated with the African Americans in the South who rarely had a chance to eat chicken and waffles, so it was a meal that was eaten at special occasions on African American dining tables. Some food historians claim that chicken and waffles evolved after the Civil War migration of Southern African Americans to the North. However, the modern version of the dish was first served in Harlem, New York as early as the 1930s, mostly in jazz nightclubs. Today, restaurants across the country serve the dish and have become famous for their versions, with chicken and waffles spreading as far as Los Angeles, where a restaurant called Roscoe's House of Chicken and Waffles holds a legendary status. When perfectly seasoned and fried, combined with the light and crispy waffle, satisfaction is almost certainly guaranteed.Expand

The name of this Singaporean dish translates as shrimp paste chicken. It consists of chicken wings (or drumsticks) that are dipped in a classic combination of eggs, flour, and starch, and a marinade consisting of shrimp paste, rice wine, sesame oil, and other seasonings. This unique combination of ingredients results in a golden and crispy chicken that is packed with flavor. Har cheong gai is commonly found at numerous hawkers centers throughout Singapore, and it is usually served with a dipping sauce on the side.Expand