Raise your hand if fried chicken is your love language. Okay, put them down, we know you’re all lying if you didn’t raise them! That crispy, crunchy, juicy goodness transcends borders, but the way we devour it?
That’s where things get interesting.
1. American Southern Style
Buttermilk-soaked chicken gets dredged in seasoned flour before being deep-fried to golden perfection. The crispy, craggly crust gives way to juicy meat that’s often served with mashed potatoes, gravy, and biscuits.
This iconic style originated from Scottish frying methods combined with West African seasoning traditions brought by enslaved people to the American South.
2. Korean Yangnyeom Chicken
Double-fried chicken pieces get tossed in a sticky, sweet-spicy sauce made from gochujang (chili paste), garlic, and honey. The result? Addictively crunchy chicken with a perfect balance of heat and sweetness.
Korean fried chicken bars called ‘chimaek’ (chicken and beer) are popular social spots where friends gather to share chicken and cold drinks.
3. Japanese Karaage
Marinated in soy sauce, sake, ginger, and garlic, these bite-sized chicken morsels are coated in potato starch before frying. The result is ultra-crispy exterior that seals in moisture and flavor.
Karaage is a staple in bento boxes and izakayas, often served with a lemon wedge and mayonnaise for dipping.
4. Taiwanese Popcorn Chicken
Tiny nuggets of chicken marinated in soy, rice wine, and five-spice powder get their signature crunch from sweet potato starch. Street vendors toss the hot chicken with fried basil leaves and white pepper for an aromatic finish.
Found at nearly every night market, this portable snack is served in paper bags with wooden skewers for easy eating while exploring.
5. Indian Chicken 65
Red chicken pieces get their color and heat from Kashmiri chili powder and their tang from yogurt marinade. The chicken is twice-fried and finished with curry leaves, creating an explosion of flavor in each bite.
Named either for the year it was invented (1965) or for being the 65th item on a restaurant menu, this spicy starter is popular throughout South India.
6. Indonesian Ayam Goreng
Chicken simmers in a fragrant broth of lemongrass, galangal, and turmeric before frying, infusing the meat with complex flavors. The pre-cooking process ensures tender chicken with a less thick crust than Western varieties.
Often topped with crispy spice granules made from the reduced cooking liquid, ayam goreng comes with sambal (chili paste) for dipping.
7. Filipino Chickenjoy
Made famous by the Jollibee fast-food chain, this Filipino-style fried chicken features a distinctively light, crispy coating with hints of garlic. The secret marinade gives the meat a slightly sweet flavor that locals adore.
Traditionally served with banana ketchup-based gravy and steamed rice, Chickenjoy represents comfort food that Filipinos around the world crave as a taste of home.
8. Thai Gai Tod
Marinated in fish sauce, white pepper, and coriander root, Thai fried chicken develops complex umami flavors. The chicken is often deboned, flattened, and fried whole for maximum crispiness and even cooking.
Street vendors serve gai tod with sticky rice and som tam (green papaya salad), plus a dipping sauce made from sweet chili sauce and vinegar.
9. Brazilian Frango A Passarinho
Meaning “little bird chicken,” this dish features chicken wings and small pieces marinated in lime juice and garlic. After frying, the chicken gets tossed with plenty of minced garlic and fresh parsley.
Popular as bar food (petiscos), frango à passarinho arrives at the table sizzling hot and is enjoyed with cold beer during social gatherings and football matches.
10. Senegalese Poulet Yassa
While not strictly fried in the traditional sense, this West African specialty features chicken marinated in lemon juice and onions, then pan-fried before being simmered. The caramelized onions create a sweet-sour sauce that defines the dish.
Originating from the Casamance region, poulet yassa represents Senegal’s culinary heritage and is served over fluffy white rice.
11. Austrian Backhendl
Dating back to the 18th century, this Viennese classic features chicken pieces coated in breadcrumbs and deep-fried until golden. Unlike many fried chicken varieties, backhendl uses no spices beyond salt and pepper, letting the quality of the meat shine.
Traditionally served with potato salad and lemon wedges, it’s a staple on restaurant menus throughout Austria.
12. Ukrainian Chicken Kiev
While technically not a standard fried chicken, this breaded cutlet deserves mention for its worldwide popularity. Butter mixed with herbs is tucked inside a pounded chicken breast before being breaded and fried.
The magic happens when cutting into the crispy exterior, releasing a stream of melted herb butter. Despite its name, some food historians debate whether it truly originated in Ukraine.
13. Chinese Zha Ji
Whole chickens are air-dried, then deep-fried until the skin becomes shatteringly crisp while the meat stays juicy. Five-spice powder, Sichuan peppercorns, and white pepper create the distinctive flavor profile.
Often served chopped into pieces with the bone intact, zha ji comes with spiced salt for dipping and is particularly popular during Lunar New Year celebrations.
14. Mexican Pollo Frito
Chicken pieces marinated in lime juice, oregano, and achiote paste develop a distinctive red-orange color. After frying, the chicken is often finished with a splash of hot sauce and served with warm tortillas.
Street vendors across Mexico offer this dish with sides of rice, beans, and pickled vegetables for a complete meal with bright, bold flavors.
15. Peruvian Chicharrón de Pollo
Boneless chicken pieces marinate in a mixture of garlic, cumin, and aji amarillo (yellow chili paste) before being coated in flour and fried. The result is tender, flavorful meat with a light, crisp exterior.
Served with yuca fries and sarsa criolla (lime-marinated onion relish), this dish represents the perfect blend of indigenous and Spanish culinary influences.
16. Vietnamese Ga Chien
Fish sauce, lemongrass, and galangal create the aromatic marinade that makes Vietnamese fried chicken distinctive. Often the chicken is fried with the skin on, then tossed with fried lemongrass and chili for extra flavor.
Street vendors serve ga chien with a dipping sauce made from fish sauce, lime juice, sugar, and chilies, alongside pickled vegetables.
17. South African Peri-Peri Chicken
Portuguese-influenced peri-peri chicken features bird’s eye chilies in a marinade with garlic, vinegar, and paprika. The chicken is typically grilled, then flash-fried for a crisp finish while maintaining smoky flavors.
Made famous globally by chains like Nando’s, authentic South African peri-peri comes with varying heat levels and sides of pap (maize porridge).
18. British Chip Shop Chicken
Found in fish and chip shops across the UK, this version features chicken portions dipped in batter similar to that used for fish. The thick, crispy coating creates a distinctive shell around the meat.
Served with thick-cut chips (fries), mushy peas, and curry sauce for dipping, it’s a popular alternative to the traditional fish in British takeaways.