1. American Southern Fried Chicken
Southern fried chicken, arguably the most recognizable variety of fried chicken worldwide, is a national emblem of the United States. The chicken is tenderized in buttermilk brine, coated in seasoned flour, and fried until golden brown and crisp. By custom, the chicken is divided into breast, wing, and thigh portions prior to frying, and these portions are typically presented with a combination of dark and white meat. Fried chicken is an iconic Southern delicacy that appeals to diners at both fast food establishments and renowned soul food establishments.
Prior to its widespread availability at summer potlucks and drive-thrus, fried chicken was typically reserved for special events and Sunday dinners. The origins of Southern fried chicken, which date back to recipe books predating the Constitution, are intricately intertwined with the histories of immigration and enslavement. BBC Travel examines in its Culinary Roots series the possibility that Scottish settlers brought the culinary technique to the New World. Nevertheless, the cuisine is intrinsically connected to the somber period of slavery in the United States and African-American history. Ark Republic elucidates that these connections probably originated when slaveholders assigned the arduous duty of frying chicken to African American women, who acquired expertise in the craft and transmitted it across generations; at Sunday church dinners, it was regarded as “The Gospel Bird” owing to its esteemed reputation.
Despite having a tumultuous history associated with slavery and prejudice, fried chicken continues to be revered and unites people in communities throughout the United States. Southern fried chicken is a culinary icon of the United States, whether it be tenderly prepared at home for a weekend dinner, piled high on a tray at a family reunion, or packed in a greasy takeout box.
2. Buffalo Wings
Buffalo wings, an emblematic dish at football tailgates and sports venues, originated from a miscommunication during shipping and a desire to satisfy a hangover the following evening. The Buffalo method The mere act of deep-frying buffalo wings is sufficient to make one’s mouth salivate. However, a not-so-secret sauce made of red peppers, butter, and, you guessed it, spicy sauce—Buffary sauce—which is an iconic condiment, further enhances their distinctiveness. While sports bars and pubs throughout the nation offer innumerable varieties and tastes of wings, the original Buffalo wing remains an indelible part of American culinary history.
As with any excellent origin story, there are variants of the tale that differ slightly but retain the essential details. Teressa Bellissimo, a member of the Anchor Bar staff, developed the Buffalo wing in 1964 at the family-owned business located in Buffalo, New York. Frank, the spouse of Teressa, retrieved that the wings were an unintended consequence of an error on the bar’s part, which resulted in the inadvertent delivery of wings instead of the customary assortment of poultry parts. After a night of drinking with friends, her son Dominic claimed that the tangy wings served with blue cheese and celery were created to satiate a late-night craving. In due course, the tangy chicken wings proliferated, becoming a staple on menus everywhere and serving as the inspiration for a multitude of festivals, competitions, and festivities. In honor of the eponymous delicacy, the city of Buffalo has annually observed Chicken Wing Day on July 29 since 1977.
Japan is renowned for its fondness of fried foods, including karaage, a comforting delicacy that is frequently served in izakaya restaurants across the nation. This fondness extends to katsu and tempura. Karaage is prepared by marinating chicken thighs in soy sauce, sake, mirin, and seasoning in bite-sized portions in order to tenderize the flesh. Following deep frying in wheat flour or potato starch, the portions are garnished with lemon and kewpie mayonnaise (via Japan Experience). The city of Nakatsu has been designated by an official karaage association in Japan as one of the top locations to experience the delectable dish, according to ratings and standards issued to restaurants serving the karaage (via Washington Post).
Karaage, a multipurpose variation of fried chicken, can be savored as a standalone street food, atop a hearty rice bowl, or in conjunction with a refreshing lager. School lunches and bar menus frequently feature succulent, delectable chicken morsels, which evoke sentiments of good times spent with friends during one’s youth and appeal to an adult demographic.
4 . Yangnyeom-chicken
K-Pop and Korean dramas have gained international recognition concurrently with the crunchy, sticky, and sugary Korean fried chicken. Korean fried chicken, which is occasionally recognized as an alternative KFC, has gained immense popularity both within and beyond Korea. Although numerous fried chicken restaurants in Korea and around the world offer a variety of variations, yangnyeom-chicken, which consists of seasoned and fried chicken parts with a thin, crispy crust coated in a tangy, sweet, and spicy sauce, continues to be the most popular (via CNN Travel). In order to prepare yangnyeom-chicken, chicken portions are dusted in a red, garlicky sauce comprised of gochujang, a fermented red chile paste frequently used in Korean cuisine, and drenched in it after being twice-fried in a flour and potato starch batter.
While fried chicken and chilled beer are enjoyed in many countries, South Korea elevates this classic pairing to the status of a national pastime. An expression derived from the Korean terms for beer and chicken, chimaek denotes the cultural phenomenon of socializing with friends over fried chicken and beer. The uniqueness of kimaek as an element of Korean dining and imbibing culture continues to expand.
5. Yan Su Ji and Da Ji Pai
Fried chicken is a ubiquitous street cuisine that holds significant cultural significance. This is particularly conspicuous in the vibrant night markets and roadside stalls of Taiwan. Since the 1970s, fried chicken bite-sized snacks known as “yan su ji” have been a popular option among vendors at these heavily frequented gathering places. Small chicken portions that have been fried after being marinated in rice wine and spices and coated in sweet potato starch are yan su ji, also known as popcorn chicken. Five spice powders—Szechuan pepper, chili powder, fried basil leaves, or fried garlic pieces—are utilized to garnish the dish. Typically, this variety of fried chicken from Taiwan is packaged in paper sacks to facilitate snacking without the need for messy sauces or dips (via NY Times).
Due to the popularity of fried chicken in Taiwan, the country has two distinct fried chicken street cuisines. Da ji pai, which gained prominence in the 1990s, is an enormous fried chicken cutlet that is also popular at night markets in Taiwan, Hong Kong, and Malaysia. Before being marinated in wine and spices, chicken breasts are butterflied and pounded flat to create da ji pai. Prior to frying, the enormous chicken pieces are coated in flour or sweet potato starch in order to achieve a golden brown, firm exterior. Da ji pai, similar to yan su ji, is concluded with a liberal amount of five spice powders or Szechuan pepper.
6. Crispy Cantonese Chicken,
In contrast to sweet and sour chicken and General Tso’s chicken, which are both widely available on Chinese takeout menus in the United States, Cantonese-style chicken is a conventional fried chicken preparation that possesses a distinct flavor profile and manner of preparation. Frequently reserved for special occasions and holidays, this elaborate method of frying poultry is renowned for the contrast and balance of its flavors and textures.
Fryer chicken requires a number of hours to prepare, but the effort is well worth it in the end. Generally, the chicken is steamed before being allowed to dry for several hours. After the chicken has dried, it can be prepared for deep-frying. Rotate the chicken periodically to ensure a uniform, brown exterior. The application of sugar and vinegar drizzles further complements this. We keep returning to this delectable Chinese dish for a reason.
7. Malaysia, Indonesia, and Ayam Goreng
Ayam goreng, which literally translates to “fried chicken” in Malay and Indonesian, is a regionally renowned street food dish. Since its purported inception in the middle of the 20th century, this dish has come to symbolize the cuisines of Malaysia and Indonesia (196 Flavors). Before being fried, this particular variety of fried chicken is marinated and pre-cooked in an aromatic marinade, which gives it a distinctive appearance. Ayam goreng is traditionally prepared by combining fresh scallions, garlic, galangal, turmeric, coriander seeds, sugar, and tamarind paste into a paste. However, regional variations may incorporate distinct spice combinations. The color and texture of the dish are derived from the broth that is prepared using the aromatic paste, lemongrass, and Indonesian bay leaves in which the chicken is braised. Turmeric imparts a golden hue to the chicken’s skin, while the meat remains succulent and flavorful. Following the broth heating process, the chicken is deep-fried to achieve a crisp outer skin. Lime, sambal, and a chili paste then accompany it.
Ayam goreng is a general term that refers to fried chicken in all of its regional variations, each of which uses distinctive seasonings and ingredients as well as slightly different preparations. As an illustration, certain iterations substitute broth or plain water with coconut milk or coconut water when preparing the poultry. In the Javanese rendition, the chicken is coated in coarse breadcrumbs prior to frying in order to impart a distinctively brittle texture. Ayam goreng variations are frequently savored a la carte or in conjunction with rice and vegetables.
8. Ukraine, Chicken Kiev, and Russia
At the time, it was served to dignitaries in Moscow, and as a frozen convenience meal, chicken Kiev had many identities. The chicken is prepared by pounding a breast filet flat and spreading it with cold butter. Prior to frying, it is coated with breadcrumbs and eggs. This particular form of fried chicken has a complicated history entangled in political and ownership disputes.NPR traces the arduous history of eastern European comfort food, from its French cuisine origins to contentious variations in both Europe and the United States.
Despite the contentious nature of its origin, chicken Kiev has clear associations with French cuisine. The Russian aristocracy developed a fascination with French cuisine in the nineteenth century and frequently dispatched chefs to Paris for instruction. It is believed that the French delicacy supérieur de poulet predates the Russian variation referred to as Mikhailovska cutlet. While the cuisine in Paris was prepared using veal, Russian chefs opted to utilize chicken, which was considered a delicacy during that era. As the dish gained prominence, it was ultimately presented to Soviet Union leaders during state banquets. In the years following World War II, restaurants in New York began to serve the dish under the name Chicken Kiev, possibly to attract Ukrainian and Russian immigrants. Chicken Kiev returned to Europe, where controversy persisted over alternative preparations. Ukrainian chefs prepared it simply, stuffing it with butter alone, while criticizing the Americans’ and British chefs for adding cheese, garlic, and chives to the Russian dish. Having peaked in popularity during the middle of the 20th century, chicken Kiev was relegated to the refrigerated section. Nonetheless, contemporary interpretations of the legendary cuisine have begun to appear on menus throughout Europe.
9. Backhendl, Austria, is situated.
Akin to the German schnitzel, which is conventionally crafted with veal, the Austrian rendition of fried chicken was historically exclusive to the affluent (perceptive travel). Backhendl, a culinary creation with historical significance in Vienna, is prepared through a process involving the rubbing of a small chicken with lemon juice and seasonings. The chicken is subsequently cut into segments and, in some cases, deboned and flattened. After dipping the portions in flour and egg wash, they are fried after being coated in breadcrumbs. Initially, the delicacy was frequently accompanied by fried poultry organs, such as the heart and liver of the chicken. In contemporary renditions, the backhand is customarily complemented by a salad of Austrian potatoes, lemon segments, and fried parsley leaves (as reported by Taste Atlas). Due to Austria’s geographically significant position in Europe, the dish is known by various names in neighboring countries. In French-speaking regions, it is referred to as poulet frit a la Viennoise, while in English it is called Viennese fried chicken. Backhendl, a dish hailing from adjacent Germany, is frequently spied upon during the Oktoberfest festivities in Munich.