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  • There's nothing quite like sinking your teeth into crispy, crunchy chicken, which might be a wide chicken dunked into hot oil until it's golden brown is a go-to comfort food across the planet.

  • From hot chicken in Nashville, Tennessee, to Senegal's Poulet yassa.

  • We're taking a look at fried chicken around the world.

  • Chicken lollipop serve as the perfect hors d'oeuvre.

  • A chicken drumette is frenched, allowing the bone to serve as a little handle before its marinated in yogurt blend with spices like gar masala, which incorporates mace, coriander seeds, cumin seeds and cardamom.

  • Then the chicken is fried in earthy palm oil.

  • To make Pohani V, a chicken breast is sliced to look like the letter V and homage to the Croatian city from which it hails, Virovitica.

  • The breaded, then fried chicken is served with sour cream blended with grated horseradish for a punch of flavor.

  • Bright red and packed with chili peppers, Chongqing chicken starts with diced bits of chicken that are wok fried twice to ensure crunchy pop with each bite.

  • The dish is packed with stir fried Szechuan peppercorns, which are known for their tingling, numbing sensation and combined with aromatics like ginger, green onion and dried chilies for a bite that will literally set your mouth ablaze.

  • Poulet yassa takes more than a day to prepare, but this dish is well worth it.

  • Chicken is marinated for up to 24 hours in peanut oil, lemon juice and cider vinegar, along with a mountain of onions and mustard and other spices.

  • This tangy, spicy chicken is served over a bed of white rice for a hearty meal.

  • Cemita poblana is a hearty fried chicken torta.

  • Thin chicken cutlets are battered, fried, chopped up and are topped with creamy avocado, stringy Oaxaca cheese, chipotle peppers, fresh oregano or papalo.

  • Add in some bean spread and sandwich it between a sesame seed bun. Ranked one of the top takeaways, among the Brits,

  • Chicken parmo, starts with breaded, then fried chicken that smothered with a rich and creamychamel, then topped with cheese and popped in the oven

  • for cheesy melty bite. It's hard to imagine a world before popcorn Chicken was invented in Taiwan in the late seventies.

  • Cutting the chicken into bite sized pieces ensures every single bite is crispy yet tender, and the soy sauce, ginger and Chinese five spice incorporated into the tempura batter adds a fresh, aromatic pop of flavor. Dipped in buttermilk than dredged in flour for crispy skin

  • hot fried chicken gets its unique spice after it's fried when it's dipped into oil blended with cayenne and habanero, then dusted with more spicy seasoning to light your taste buds on fire.

  • Wiener backhendl dates back to the 18th century, when it was served to the Austrian elites.

  • But these days the chicken strips are served as the perfect Octoberfest snack. Instead of flour,

  • Wiener backhendl uses breadcrumbs for an audibly crunchier bite and is served with parsley and a squeeze of lemon

  • for a refreshing finish.

  • Katsu refers to the way meat is prepared, covered in panko and deep fried. Tori katsu starts with batter fried chicken thighs that, once fried, are placed between two fluffy slices of Japanese milk bread crust off that are lightly spread with Kewpie mayo.

  • Indonesians are likely to argue over whose mom makes the best Sayap ayam goreng.

  • Sayap means wings, which are marinated in a blend of flavorful aromatics like tamarind, garlic, turmeric, lemongrass and shallots, then fried in fragrant coconut oil.

  • Because There's no breading

  • the skin stays extra crackly.

  • Chicken Kiev starts with the chicken breast that's pounded flat, then rolled and stuffed with garlic and herb compound butter, followed by generous coating of breadcrumbs and the dip in the fryer.

  • The finished dish oozes butter and herbs onto the plate when cut open. Pollo Frito is so popular in the D.R.

  • It's also become a staple of many fast food chains.

  • The chicken is marinated in brine of bay leaves, lemon, oregano, parsley and garlic, then lightly dusted in flour and deep fried, it's served with a squeeze of fresh lime and side of fried plantains.

  • Jamaican food is known for its spice and flavor, and Jamaican fried chicken is no exception.

  • Butchered whole chickens are marinated in a mix of thyme, allspice, scotch bonnets and nutmeg for an ambitious flavor that packs serious heat.

  • The chicken can be breaded before frying, depending on preference, but whichever way you try it, you're in for a treat.

  • Har cheong gai are breaded chicken wings with a tangy flavor and sharp aroma.

  • The batter incorporates flour, cornstarch and baking soda to ensure fluffy or coating, then adds ingredients like pungent savory shrimp paste, briny oyster sauce, sweet plum wine and sesame oil to create a batter that will tingle all your taste buds from top to bottom.

  • Frango à passarinho are chicken wings, but it's their flavor that makes them stand out from the pack.

  • Marinated in bright tropical flavors like lime parsley and sweet paprika, the chicken is breaded in both flour and cornmeal for an extra layer of crunch.

  • In Italy, to Milanese is to take a thin cut of meat,

  • dredge it through eggs, then bread crumbs and fry until crispy on all sides.

  • Pepper chicken is a go to party snack In Nigeria.

  • Drumettes are marinated in Ata dindin, a sauce full of traditional herbs and spices like thyme, ginger and scotch bonnets, along with stewed tomatoes

  • for sweet and spicy sauce. The chicken is fried until crispy than served with even more of that spicy marinade.

  • The defining characteristic of Korean fried chicken is the ultra crispy skin resulting from not one but two trips to the fryer.

  • Yangnyeom literally means seasoned in Korean and boy is this chicken flavorful.

  • The glaze uses garlic, ginger, gochujang and honey to create the perfect sticky, sweet and spicy combination.

  • Chicharron refers to crunchy fried pork rinds so, you know, chicharrón de pollo are extra crispy.

  • The whole bird is chopped into bite sized pieces.

  • Skin on before it's marinated and tossed in corn flour.

  • Chicken schnitzel is one of the favorites among Austrians.

  • The extra crispy yet airy crust comes from a blend of corn, flour and breadcrumbs.

  • It's slightly seasoned with salt and pepper.

  • So which kind of fried chicken do you want to try?

  • Are there any we missed?

  • Let us know in the comments below.

There's nothing quite like sinking your teeth into crispy, crunchy chicken, which might be a wide chicken dunked into hot oil until it's golden brown is a go-to comfort food across the planet.

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B2 chicken fried fried chicken crispy flour served

Fried Chicken Around The World | Around The World

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    林宜悉 posted on 2021/03/27
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