Here in Australia, fried chicken comes in many different forms, thanks to the wonderful influence of multiculturalism. From Karaage to Ayam Goreng, Chicken 65 to Buffalo wings, there are so many ways to enjoy this finger licking favourite.
We’re guessing though, that you might not have ventured past your usual fave. So to help you celebrate National Fried Chicken Day on 6 July, we’ve collated a list of other fried fowl and where they originate from, to inspire you try a dish you may have been too chicken to try.
Fried chicken may be synonymous with the Deep South, Soul Food and that Colonel with his 11 secret herbs and spices, but this style of preparation actually originated in Scotland. Scottish immigrants brought this tradition – which stems right back to the Middle Ages – of deep frying chicken in fat. Southern fried chicken is usually prepared by frying chicken pieces that have been floured or battered. Other recipes use buttermilk and range of spices, from mild to quite hot.
Other US fried chicken dishes include; nuggets, Buffalo wings (named after where they were invented, not the animal), tenders, popcorn chicken, all have a certain charm and a definite moreish quality.
Succulent, spicy and sometimes sticky, Asian-style fried chicken comes in many different forms. Whether its from Japan, Korea, China, Malaysia or Indonesia, these dishes all pack a powerful flavour punch.
Hailing from Japan, chicken katsu is also known as panko chicken. Meaning ‘cutlet’, it’s prepared by frying panko-coated chicken thigh and then sliced into bite-sized pieces or strips. Served with rice or ramen, it comes with tonkatsu sauce, shredded cabbage and cucumbers.
Karaage is another style of deep fried chicken, however the meat is marinated first before frying.
With an almost cult following Korean style fried chicken achieves its less greasy, crunchier skin by being fried twice. Flavours include soy, garlic, chilli and often sugar.
Ayam Goreng, which hails from Indonesia, is un-battered chicken, deep fried in coconut oil. Prior to cooking, the chicken is marinated in shallots, garlic, bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar.
Have you heard (or tried) Chicken 65? The boneless, red, snack food from Chennai gets its colour and flavour primarily from chillies. A yummy starter or a perfect way to enjoy tasty fried morsels with your beverage of choice.
Also a favourite in India, but also eaten in China, are irresistible Chicken lollipops, Frenched chicken winglets, the meat is pushed down to create ‘lollipop’ and covered in a spicy red batter. Brimming with the flavours of red chili powder, and turmeric, they’re are sa-weet!
And the rest…
There are so many other delicious dishes that hero fried chicken: schnitzel, tacos, Chicken tenders, popcorn chicken and everyone’s favourite, nuggets. There’s something for literally everybody. So, whichever crispy, crunchy, juicy bird-dish you devour, make sure you cock-a-doodle-don’t miss out on this fabulous fry-day!