10 Irresistible Fried Chicken Recipes from Around the World

Craving some crispy, juicy, and flavorful fried chicken? Look no further! This collection of 10 irresistible fried chicken recipes from around the world will tantalize your taste buds and take you on a culinary adventure. From the spicy kick of Korean fried chicken to the savory herbs of Southern fried chicken, there’s a fried chicken recipe here for everyone. Get ready to discover your new favorite fried chicken dish!

Crispy Garlic Soy Chicken Wings (Air Fryer)

This recipe provides a simple and delicious way to make crispy chicken wings using an air fryer and a garlic soy sauce based seasoning mix. The result is flavorful, juicy wings with a satisfying crunch.

Ingredients

• 300g Chicken Wings (mid-joint)
• 35g Garlic Soy Sauce Frying Mix
• 2-2 1/3 tablespoons Water (adjust as needed)

Note: A general ratio of mix:water:meat = 10:10:100 is recommended. Adjust according to the specific instructions on your chosen frying mix packaging and the quantity of chicken wings.

Instructions

1. Prepare the Chicken: Wash the chicken wings thoroughly and pat them dry with paper towels. This helps the marinade adhere and promotes crispier skin.

2. Marinate the Chicken: In a container, combine the garlic soy sauce frying mix and water. Mix until smooth. Add the chicken wings and toss to coat evenly, ensuring each wing is well marinated. Cover the container with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to penetrate the chicken.

3. Air Fry the Chicken: Remove the marinated chicken wings from the refrigerator and let them sit at room temperature for 5-10 minutes. This helps them cook more evenly. Arrange the wings in a single layer in your air fryer basket. Cook at 360°F (180°C) for 8 minutes, then flip the wings and increase the temperature to 400°F (200°C) for another 5 minutes, or until golden brown and cooked through.

Tips for Success

• Frying Mix: This recipe does not specify a particular brand of garlic soy sauce frying mix. Be sure to check the packaging instructions for the recommended mix ratio for your chosen brand. This is crucial for achieving the desired flavor and texture.

• Air Fryer Adjustments: Air fryers vary in power and cooking times. Adjust the cooking time and temperature as needed based on your specific air fryer model to ensure perfectly cooked wings.

Easy Sweet and Sour Chicken Stir-Fry

This recipe provides a quick and delicious way to enjoy sweet and sour chicken with colorful bell peppers. The simple sauce and easy steps make it perfect for a weeknight meal.

Ingredients

• 1 chicken thigh (cut into bite-sized pieces)
• ½ red bell pepper (cut into chunks)
• ½ yellow bell pepper (cut into chunks)
• 2 green bell peppers (cut into chunks)
• Sesame oil, as needed
• Cornstarch, as needed
• 2 tablespoons each of sugar, vinegar, and soy sauce
• Toasted sesame seeds (optional)

Instructions

1. Sauté the Peppers: Heat sesame oil in a frying pan. Add the bell peppers and stir-fry until slightly softened. Remove from pan and set aside.

2. Prepare the Chicken: Lightly coat the chicken pieces with cornstarch.

3. Cook the Chicken: Reheat the pan with sesame oil. Cook the chicken, skin-side down first, until browned.

4. Combine and Simmer: Return the bell peppers to the pan. Add the sugar, vinegar, and soy sauce. Mix well.

5. Finish and Serve: Continue cooking until the sauce thickens slightly and becomes glossy. Serve on a plate and garnish with toasted sesame seeds, if desired.

Crispy Toaster “Fried” Chicken (Japanese Style)

Enjoy a healthier take on Japanese fried chicken without deep frying! This recipe utilizes a toaster oven to achieve a crispy exterior while keeping the chicken tender and juicy inside. The simple marinade infuses the chicken with authentic Japanese flavors.

Ingredients

• Chicken: Boneless, skinless chicken thighs (cut into bite-sized pieces)
• Marinade:
  • 2 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 1 tsp Salt
  • 1 clove Grated ginger (optional)
  • 1 clove Grated garlic (optional)
• Coating:
  • All-purpose flour
  • Potato starch (or cornstarch)
• Other:
  • Spray Cooking oil
  • Black pepper or lemon juice (optional, for serving)

Instructions

1. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken with soy sauce, sake, mirin, salt, and optional grated ginger and garlic. Marinate in the refrigerator for at least 10 minutes.

2. Prepare the Coating and Coat the Chicken: In a shallow dish, mix equal parts all-purpose flour and potato starch (or cornstarch). After marinating, allow excess marinade to drip off each chicken piece. Dredge the chicken in the flour mixture, ensuring each piece is evenly coated. Gently shake off any excess flour.

3. Bake the Chicken: Lightly grease a toaster oven tray with cooking spray. Arrange the coated chicken pieces on the tray, leaving some space between them for even cooking. Bake at 400°F (200°C) for 10 minutes. Flip each piece and bake for another 5 minutes, or until golden brown and cooked through.

4. Rest and Serve: Let the chicken rest for a few minutes after baking to allow the residual heat to finish cooking the inside. This also helps the coating crisp up further. Serve hot, optionally with a sprinkle of black pepper or a squeeze of lemon juice.

Crispy Fried Chicken Cartilage (Easy Bag Method)

This recipe provides a simple and delicious way to prepare crispy fried chicken cartilage using a convenient plastic bag method. The bag helps ensure even seasoning and coating, resulting in perfectly flavorful and textured cartilage.

Ingredients

• 150g chicken knee cartilage
• Salt and pepper, to taste
• 1.5 cm garlic paste (approximately 1-2 cloves minced)
• 2 teaspoons soy sauce
• 1 1/2 tablespoons potato starch (or cornstarch)
• Frying oil, as needed

Instructions

1. Place the chicken cartilage in a resealable plastic bag. Season generously with salt and pepper.

2. Add the garlic paste and soy sauce to the bag. Seal the bag and massage thoroughly to ensure the cartilage is evenly coated. Let it marinate for 15 minutes to allow the flavors to penetrate.

3. Add the potato starch to the bag. Seal the bag again and massage well to coat the cartilage completely. This will create a crispy exterior when fried.

4. Heat the frying oil in a pan over medium heat. You don’t need a large amount of oil. Carefully add the coated cartilage to the hot oil and fry until golden brown and cooked through. This usually takes several minutes.

5. Remove the fried cartilage from the pan and drain any excess oil on paper towels. Serve hot and enjoy! Optional: Squeeze fresh lemon juice over the cartilage or serve with a side of mayonnaise for dipping.

Spicy Stir-Fried Minced Chicken Ribs

This recipe guides you through making a flavorful and easy spicy stir-fried dish using minced chicken ribs. The result is a delicious, savory, and spicy dish reminiscent of stir-fried quail. Follow these steps to create this authentic Southeast Asian inspired meal.

Ingredients

• 1 piece Chicken Ribs
• Dried Chili (adjust to taste)
• 1 head Garlic
• Bamboo Shoots (to taste)
• 10 Kaffir Lime Leaves, torn
• Bell Peppers, Red Chili, or any Chili of choice (to taste)
• Basil Leaves (to taste)
• 2 teaspoons Fish Sauce
• 1/2 tablespoon Oyster Sauce
• 1/2 teaspoon Seasoning Powder
• 1/2 tablespoon Soy Sauce
• A dash of Dark Soy Sauce (for color)
• A pinch of Sugar (optional)
• 2-3 tablespoons Vegetable Oil

Instructions

1. Prepare the chicken: Finely mince or grind the chicken ribs. Heat vegetable oil in a pan. Add the coarsely pounded dried chili and garlic, stir-frying until fragrant. Add the minced chicken ribs and cook thoroughly.

2. Season and add aromatics: Season the chicken with fish sauce, oyster sauce, seasoning powder, soy sauce, and dark soy sauce. Add the kaffir lime leaves and bamboo shoots. Stir-fry for 2-3 minutes.

3. Add vegetables and finish: Add bell peppers or your preferred chili and mix well. Finally, add the basil leaves and stir-fry briefly until wilted.

4. Serve: The dish is now ready to serve. Enjoy! Remember to adjust seasonings to your preference. The final dish should be savory, spicy, and relatively dry for the most authentic flavor profile.

Tips & Notes

The bones in the chicken ribs, when properly minced, become soft and edible, adding a unique texture to the dish. The amount of chili can be adjusted based on your spice tolerance. While the recipe suggests a balance of salty and spicy, feel free to customize it to your liking. A touch of sugar can help balance the flavors, but it’s entirely optional.

Crispy Burdock Chicken Bites (No Deep Frying!)

This recipe transforms two chicken breasts into a crowd-pleasing appetizer or main course. Yielding approximately 40 bite-sized pieces, these Crispy Burdock Chicken Bites deliver a satisfying crunch without the need for deep frying. The secret? A clever coating of julienned burdock root and a quick pan-fry.

Ingredients:

• 2 chicken breasts
• 1 pack (2.5 oz) mozuku seaweed in vinegar
• 1 burdock root (about 4 oz)
• 3 tablespoons potato starch
• 3 tablespoons rice oil

Instructions:

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces (aim for about 40 pieces). Place the chicken and mozuku seaweed (including the vinegar) in a resealable bag. Massage well to combine and marinate for at least 30 minutes. This step helps tenderize the chicken and infuse it with flavor.
2. Prepare the Burdock: Julienne the burdock root. There’s no need to peel it or soak it in water. Toss the julienned burdock with the potato starch until evenly coated.
3. Coat the Chicken: Remove the marinated chicken from the bag and coat each piece thoroughly with the starch-covered burdock strips. Press gently to ensure the burdock adheres to the chicken.
4. Pan-Fry: Heat the rice oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan, ensuring they are not overcrowded. Pan-fry for several minutes on each side, until golden brown and crispy.
5. Serve: Remove the chicken from the pan and let any excess oil drain on a paper towel-lined plate. Serve immediately and enjoy the tender, crispy, and flavorful Burdock Chicken Bites!

Tip: Mozuku seaweed adds a subtle umami flavor and helps tenderize the chicken. If unavailable, you can substitute with a small amount of soy sauce or mirin in the marinade.

Flavorful Stir-Fried Chicken with Bamboo Shoots and Basil

This recipe provides a quick and easy way to create a delicious and aromatic stir-fry featuring tender chicken thighs, crisp bamboo shoots, and fragrant basil. The combination of savory sauces and a touch of spice creates a balanced and satisfying meal.

Ingredients

• 1 cup bamboo shoots, sliced
• 1 cup chicken thighs, cut into pieces
• 1 tablespoon chili garlic paste
• 1 handful basil leaves
• 1 teaspoon soy sauce
• 1 pinch sugar
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon chicken bouillon
• 1 teaspoon oyster sauce
• Splash of water

Instructions

1. Prepare the Bamboo Shoots: Boil the bamboo shoots until tender. Drain the water and set aside.
2. Stir-fry the Chicken: Heat oil in a wok or large pan over medium-high heat. Add the chili garlic paste and stir-fry until fragrant. Add the chicken and a splash of water to prevent sticking. Stir-fry until the chicken is cooked through.
3. Combine and Finish: Add the prepared bamboo shoots and all the seasonings (soy sauce, sugar, fish sauce, chicken bouillon, and oyster sauce). Stir-fry until everything is heated through and well combined. Add the basil leaves at the very end and stir briefly to wilt. Serve immediately on a plate.

Quick & Easy Chicken Liver Stir-Fry with Garlic Chives and Bell Peppers

This recipe provides a simple and flavorful way to enjoy chicken liver. The bold garlic chives and sweet bell peppers complement the rich flavor of the liver, creating a delicious and satisfying dish that’s quick to make.

Ingredients

• 3.5 oz chicken liver
• 1 bunch garlic chives
• 1 bell pepper
• 1/3 onion
• 1 tsp green cap seasoning sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• Sugar, to taste
• Ground black pepper, to taste
• 2 tsp minced garlic

Instructions

1. Heat oil in a pan or wok until hot. Add the minced garlic and sauté until fragrant.
2. Add the blanched chicken liver and stir-fry briefly. Then, add the garlic chives, bell pepper, and onion. Season with green cap seasoning sauce, oyster sauce, fish sauce, sugar, and black pepper. Stir-fry until the vegetables are tender-crisp. If the mixture sticks to the pan, add a splash of water.

Savory Chicken and Broccoli Stir-Fry

This recipe provides a quick and easy way to make a delicious and healthy stir-fry with chicken thighs and broccoli, seasoned simply with a savory salt-based sauce.

Ingredients

• Chicken: 2 chicken thighs
• Broccoli: 1/2 head broccoli
• Chicken Marinade:
  • 1 pinch salt and pepper
  • 2 teaspoons sake
  • 2 teaspoons cornstarch
• Stir-fry Sauce:
  • 1 tablespoon water
  • 1 tablespoon sake
  • 1 teaspoon chicken bouillon granules
  • 1/3 teaspoon salt
• Other: Sesame oil, black pepper (optional)

Instructions

1. Prepare the chicken: Remove excess fat from the chicken thighs and cut into bite-sized pieces. Marinate with salt, pepper, sake, and cornstarch. Set aside.

2. Prepare the broccoli: Cut the broccoli into small florets and steam in the microwave for about 2 minutes at 600W. A microwave-safe dish covered with plastic wrap can be used.

3. Make the sauce: Combine the water, sake, chicken bouillon granules, and salt in a small bowl. Set aside.

4. Cook the chicken: Heat sesame oil in a pan over medium-high heat. Arrange the chicken pieces in a single layer, ensuring they don’t overlap. Let them sear undisturbed until browned.

5. Continue cooking chicken: Once the chicken is halfway cooked, turn the pieces over and break them apart if necessary.

6. Add the broccoli: When the chicken is almost cooked through, add the steamed broccoli to the pan. Coat everything in the oil.

7. Finish the stir-fry: Pour the prepared sauce over the chicken and broccoli. Stir well to combine.

8. Serve: Add black pepper to taste, if desired. Serve immediately and enjoy!

Crispy Teriyaki Chicken

This recipe guides you through making delicious crispy teriyaki chicken. It involves frying a chicken breast to golden perfection and then coating it in a rich, homemade teriyaki sauce. Serve it with rice for a complete and satisfying meal.

Ingredients

For the Chicken:

• 1 chicken breast
• 1 teaspoon cornstarch
• 1 pinch salt
• 1.8 ounces (about 50 grams) all-purpose flour
• 1 small egg

For the Teriyaki Sauce:

• 3 tablespoons teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon garlic (minced)
• 1 tablespoon oyster sauce
• 2 1/2 tablespoons honey

For Garnish:

• 1 pinch toasted sesame seeds

Instructions

1. Prepare the chicken: Mix the chicken breast with cornstarch, salt, and the egg.

2. Coat the chicken: Dredge the chicken in the all-purpose flour, ensuring it’s fully coated.

3. Fry the chicken: Fry the coated chicken until it’s golden brown and cooked through.

4. Set aside: Remove the fried chicken from the pan and place it on a plate.

5. Prepare the teriyaki sauce: In a bowl, combine the teriyaki sauce, soy sauce, minced garlic, oyster sauce, and honey.

6. Cook the sauce: Heat a pan and sauté the garlic. Add the sauce mixture and bring it to a boil.

7. Combine chicken and sauce: Add the fried chicken to the boiling teriyaki sauce.

8. Simmer: Mix well and let the sauce simmer with the chicken for about 3 minutes, allowing the flavors to meld.

9. Serve: Transfer the teriyaki chicken to a serving plate. Sprinkle with toasted sesame seeds. Serve hot with rice.

History of Fried Chicken

While pinpointing the exact origin of fried chicken is tricky, its roots trace back to West Africa, where several cultures had traditions of frying chicken seasoned with various spices. These techniques were brought to the Americas by enslaved people.

In the American South, enslaved cooks adapted and enhanced these frying methods, often frying chicken in lard or other readily available fats. This helped lay the groundwork for what we know today as Southern fried chicken. The crispy, flavorful coating became a staple, offering both sustenance and a taste of home.

Over time, fried chicken’s popularity exploded. From humble beginnings, it grew into a culinary icon, influencing countless regional variations and inspiring chefs worldwide. Its simplicity, affordability, and undeniably delicious taste cemented its place as a beloved dish across cultures.

Nutritional Content and Benefits of Fried Chicken

While fried chicken offers a delectable, crispy, and satisfying experience, it’s important to be aware of its nutritional profile. Fried chicken is generally high in calories, fat, and sodium, primarily due to the frying process. A typical serving can contain significant amounts of protein, but also varying levels of carbohydrates depending on the breading ingredients. It can also provide small amounts of certain vitamins and minerals, but these are often overshadowed by the less healthy aspects.

In terms of benefits, fried chicken provides a good source of protein, which is essential for building and repairing tissues. However, it’s crucial to consume it in moderation. The high fat content can contribute to weight gain and increase the risk of heart disease if consumed regularly in large portions. The sodium content can also contribute to high blood pressure.

Ultimately, enjoying fried chicken occasionally as part of a balanced diet is acceptable. Focusing on portion control and choosing healthier cooking methods like baking or grilling more often can help mitigate potential health risks and allow you to savor this comfort food guilt-free.

Tips for Choosing Quality Chicken

Selecting the right chicken is crucial for achieving perfectly fried chicken. Look for chicken that has a fresh, clean smell. Avoid any chicken with a sour or unpleasant odor.

The texture of the chicken should be firm and springy. Avoid chicken that feels slimy or sticky.

Color is another important indicator of freshness. The chicken skin should be a healthy pink or light yellow color. Avoid chicken with grayish or dull-looking skin.

When purchasing pre-cut chicken, pay attention to the packaging. Make sure it’s well-sealed and that there’s no excess liquid inside.

Whenever possible, opt for fresh chicken over frozen. If using frozen chicken, ensure it’s thoroughly thawed before cooking.