Fried Chicken From Around the World

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Buttermilk-Fried Chicken (US)
Serves 3

INGREDIENTS
6 chicken drumsticks & thighs, bone-in

Marinade
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk

Breading
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Oil, for frying

PREPARATION
Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.
Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Serve!

Brazilian Chicken Wings (Frango À Passarinho)
Serves 3-4

INGREDIENTS
10 chicken wings & drumettes
6 cloves garlic, finely minced
2 teaspoons salt
1 teaspoon pepper
¼ cup lime juice
1 cup flour
Oil, for frying
Lime wedges and fried chopped garlic to serve

PREPARATION
Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
Dip each chicken wing in the flour, shaking off excess.
Heat oil in a large pot to about 375°F.
Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
Drain on paper towels.
Serve with lime wedges and fried garlic!

Japanese Popcorn Chicken (Karaage)
Serves 2-3

INGREDIENTS
3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
Oil, for frying
Lemon wedges and parsley to serve

PREPARATION
Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F.
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley!

Spicy Korean Chicken
Serves 2-3

INGREDIENTS
10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

PREPARATION
Mix the ingredients for the batter in a bowl until smooth with no lumps.
Heat oil in a pot to 340°F.
Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
Drain the wings and increase the heat.
Heat oil to about 375°F.
Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings

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76 thoughts on “Fried Chicken From Around the World

    1. If they added all the countries, I bet you’ll be complaining about the length of the video instead. People these days…SMH

    1. Gentleman How can 90% of the globe speak english if about 40% of the Earth’s population is China and India?

    1. Actually I had really good vegan chicken wings before, taste, feels, and looks just like chicken

    1. Blazi Ken yess dude….one can eat indian food his entire life and cant get bored(so much fucking variety)
      but m not sure abt other countries…

    2. I could literally just eat chicken tikka masala (on basmati rice of course) with a side of garlic naan until I die and never get even remotely tired of it. And that’s just ONE dish!

    3. Yes! You marinate the chicken with yogurt, curry powder, garam masala, ginger, tandoori spice etc…. It’s delicious! But not the best lol

    1. Ben Griffin Not trying to be offensive buddy but he was talking to Makayla as she said Brazil is in Asia when it is in South America

    1. +Danyell Washington
      (I can’t really take you seriously when you are dismissing cientific facts by assuming that somehow plants might have a “higher consciousness” but for the sake of respectful discussion, I’m going to answer anyways).
      Veganism is about many things, and one of them is reducing our negative effect on the planet and reducing the senseless killing of living things just for food. If a blade of grass (or a leaf of spinach) is of the same importance to you as a cow, then it makes no sense to feed up livestock on millions and millions of plants, and then kill the animal to eat. This would result in far more plant casualties, which you’d surely want to avoid as a dedicated plants-rights activist. Better to minimize those plant casualties by just feeding yourself on them, rather than feeding many times more to animals, right?

    2. +Dayana G. Scientific facts can only attest to OBSERVATION and collective data accumulated by repetitious testing of a presumed, antiquated outcome. The fact is, scientists can NOT be sure as to whether or not vegetation experiences pain when cut off from it’s life source, chewed.. etc.   I’m not saying these things to try and be argumentative, honestly, I’m not. Just understand, I respect ANY person’s choice to be a vegetarian.. WHOLEHEARTEDLY. What I DO have a problem with are THOSE vegetarians that claim how CRUEL people are to consume a poor defenseless animal’s life.. when, in actuality, people have been eating meat since the beginning of time, I’m sure. Should we impose ethical standards for the least amount of pain and increase the living standards of those animals used for eating, ABSOLUTELY.. Our meat industry in ATROCIOUS in how they treat the animals.. I would agree. But just as I respect your decision to NOT eat meat.. please respect my decision to do so. Thanks “;) 

    3. +Danyell Washington I can’t really respect it since it’s something I am agaisnt of, but that doesn’t mean I’m going to disrespect you or insult you because in the end, I can understand where you’re coming from. I still disagree with the “plants have feelings” thing, because in the end, I would still be “killing” less plants by not eating meat than if I did. But anyways, the whole conversation is futile since I can’t see neither of us changing their minds lol, but thanks for keeping it respectful :p

    4. +Dayana G. No problem.. and thank you as well.  For what it’s worth.. if the meat industry does not change it’s standards.. I would DEFINITELY consider going veggie.  With the way our system is set up.. I don’t think they’re changing anytime soon… Have a good night 🙂 

    5. Dayana G. Vegans are horrible people you know wanna know why? You vegans are eating the animal’s food!!! We don’t want to make them suffer more so we eat them!!! Duh!!! ; )

    1. Leah Necole bc the same amount of money you spend on that chicken to cook is going to cost the same if not more when you can save yourself the time and energy?

    2. Leah Necole that makes sense to me if you would’ve said that before but you never mentioned “I cook bc I think it’s fun” idiot lmao. Now don’t be pissed at my comment since you wanna be smart a**. I was just asking a genuine question since I’m new to cooking.

  1. And what black american cooks fried chicken like that you need you put “(white people) under the US Flag

    1. +Rania Belkheir too bad ure not in London. They are very recently opened in London tbf. And it’s English ppl rather than Koreans doing the cooking

    2. +Rania Belkheir​ the joys of the net two ppl miles apart in Europe discussing Asian food. No like I said it was nice. It just tasted different. I had to give some away coz the spice took my by suprise. Where I was expecting a bbq type taste where it’s more like vinegar . Try it! If u make it to London holla

    3. +London Man thank you so much Lol 💖 i’ll tell what i think about when i’ll taste it haha same ! bienvenue in France

  2. don’t call it chicken from around the world if you only have few chicken from few countries 😕

    1. +Ms. Jackson​ I’m not defending buzzfeed for not representing other cultures, I’m just saying that it’s buzzfeed, it’s a site that got its popularity from clickbaity titles, and you expect them to bring something from an obscure cultures unless there’s a high demand for it?

      What people need to realise is that sites like YouTube, or buzzfeed, or other, are mainly for entertainment. Yes, there might be some serious contents now and then, but usually not brought in an intellectually stimulating way, everything should be taken with a grain of salt.

      So yes, I don’t care if buzzfeed don’t represent my culture that much, because it doesn’t matter, it’s buzzfeed. Instead of complaining with the fact that buzzfeed does not promote food from my country enough and think that as being discriminatory, I rather engaged in a think tank talking about the rise of discrimination of ethnic Chinese in indonesia lately.

    1. Miα. same to u …… my dear what r u thinking ??? huh ! if u say nothings gonna change !!!!!!

    2. +ASMA ZAREEN You guys have a special version of fried chicken? I bet it’s awesome. What’s it called? So I can try to look up a recipe and see if I can make it. I’m trying to expand my cooking repertoire.

    1. Stephanie N I found the recipe from Cho’s Daily Cook so I assumed. And it was titled “African Chicken”. Correct me if wrong.

    2. Nope you aren’t wrong at all. But the video labeling it African Chicken is. It is Piri Piri chicken and it is from Mozambique. Africa isn’t a country, it’s not a monolith. It’s a continent with 54 different countries. And thousands of different cultures, languages, and foods. Where I am from in Nigeria there is no such thing as Piri Piri chicken. That’s why I asked from where and what is the name. Excuse my rudeness but it gets annoying constantly seeing African this or that when Africa is exceptionally diverse. That’s why I always try and tell people name the country and the culture what you are saying is from.People are always quick to tell you this is Korean, or that is Japanese, this is Brazilian, and that is Colombian. But when it comes to any African country it’s all just African. No differentiation.

    3. Stephanie N True it’s so annoying. Personally I’m from North Africa and when someone says like this is African culture I’m like wtf there is no such thing as African culture. Africa is the most diverse continent and still people manage to mistake it for a country

    4. Adrxan No it’s okay it’s not just you it’s just that too many people do this mistake. No hard feelings😂

  3. Aye that’s the stuff karaage is my favourite tho I feel like cooking some now…..

    P.S I’m Japanese for your information!

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