Every Way to Cook Fried Chicken (32 Ways)

I want a "But Worse" series. Where you take dishes from super fancy, high end restaurants and recreate them as simply as possible. And you're limited to only the most basic kitchen appliances that the average adult would own. Exclusively shopping at Walmart would be the cherry on top.

I know these videos probably take significantly longer than the single dish videos, but these are super fun. Love seeing the taste testers put their two cents in to get some interaction from the crew behind the scenes! Lol

That Chicken 65 was criminally mistreated in the spice / marination / drudge phase. But the chongqing chicken looked just about flawless, and the final “best of the best” Frankenrecipe looked awesome.

I think Josh should make every way to cook potatoes, because there's a lot of recipies for them and when they're done right they're amazing

The end chicken looked so good! Would have been nice to see the judges's opinion of the final dish.

Josh grew his channel by putting in the work, and 8 million subscribers later he's still doin it. Full Respect.

Singaporean here. I see that the shrimp paste fried chicken got quite low because of the intense flavour. Will recommend some acidity as most zi char restaurant’s will add calamansi to cover the strong shrimp taste smell. Also the chicken served in restaurants isn’t too shrimpy it usually just gives a hint but u won’t really taste it. Try to use a milder shrimp paste next time. But thank u for trying to recreate my country’s fried chicken

Methods 1:13 Air Fryer 3pts 2:26 Shallow Fried 20pts 2:55 Broasted 9pts 3:31 Oven Fried 7pts 4:00 Pan Fried 26pts 4:35 Deep Fried 28pts American 5:23 Chicken Tenders 22pts 5:46 Popcorn Chicken 26pts 6:17 Nashville Hot Chicken 27pts 7:44 Buttermilk 27pts 8:12 Barberton 8pts 8:56 Chicken Fries 21pts 9:15 Chicken Nuggets 21pts 9:46 Orange Chicken 30pts 10:30 Buffalo Wings 30pts International 11:46 Ayam Coreng 18pts 12:12 Torikatsu 22pts 12:41 Schintzel 24pts 13:16 Pollo Frito 14pts 13:52 Chicarròn De Pollo 23pts 14:20 Frango À Passarinho 14pts 14:57 Chicken 65 15pts 16:18 Hat Yai 26pts 16:53 Hakka 16pts 17:53 Thattukada Chicken 12pts 18:29 Yan Su Ji 25pts 19:08 Karaage 28pts 19:42 Chicken Kyiv 23pt 20:38 Chicken Cordon Bleu 27pts 21:01 Har Cheong Gai 5pts 21:53 Chongqing Chicken 29pts 23:00 Korean Fried Chicken 27pts

As a Taiwanese, I have to point out that you missed an important ingredient for Yan Su Ji - fried Thai basil (九層塔). And I would recommend using coarse sweet potato starch to dredge the chicken for better crispiness. But overall it looks great.

The type of shrimp paste greatly affects the flavour. Different shrimp pastes from different areas taste differently. Thai shrimp paste is very strong, to the point of overpowering. Terasi from Indonesia is milder, but still very strong. Belacan and Bagoong from Malaysia and The Philippines respectively are the mildest, with Bagoong being the milder of the two. Also Rapeseed oil is just another term for Canola oil.

I swear. If I hear "it's not fried chicken" one more time about a receipt that HAS YOU FRY CHICKEN, I am going to die.

As a Thai. Thank you so much for let our Hat Yai Fried Chicken join this competition. I’m happy with the 4th. Even, I do know it’s just a small test of your channel but I’m proud of it.

Being married to an Indian American gal who has introduced me to many an amazing Indian dishes, chicken 65 is one of my favorite eats of all time. Yours does not look like any chicken 65 I’ve had but it looks damn delicious and I need to try to make it myself.

Josh's knowledge and skills is actually uncanny. Frying chicken is a method of cooking chicken and then he does 32 DIFFERENT way to fry chicken. Super impressive!

As a Thai. You did a great job for the Hat Yai fried chicken recipe that easy to make at home while capture the signature taste from cilantro (Phak Chi). But If you have more time to find extra ingredients. I would replace the cilantro with grounded coriander seeds(Phak Chi seeds) and caraway. It makes a huge upgrade to the flavor profile. And I would add oyster sauce to the marinated compound to establish the umami flavor and create the beautiful golden brown to the chicken.

Its like the guy in the hat can't taste spices in all dishes whether American or International. Papa Josh get his tongue checked. 🤣🤣🤣

Timestamps! 1:55 - Air Fryer 2:26 - Shallow Fry 2:55 - Broasted 3:32 - Baked/Oven Fried 4:01 - Pan Fried 4:35 - Deep Fried 5:23 - Chicken Tenders 5:46 - Popcorn Chicken 6:17 - Nashville Hot Chicken 6:56 - Sponsor 7:44 - Buttermilk 8:13 - Barberton 8:58 - Chicken Fries 9:17 - Chicken Nuggets 9:47 - Orange Chicken 10:30 - Buffalo Wings 11:42 - Ayam Goreng 12:13 - Torikatsu 12:43 - Schnitzel 13:17 - Pollo Frito 13:53 - Chicharrón De Pollo 14:24 - Frango à Passarinho 14:59 - Chicken 65 16:19 - Hat Yai 16:55 - Hakka 17:54 - Thattukada Chicken 18:30 - Yan Su Ji 19:11 - Karaage 19:47 - Chicken Kyiv 20:40 - Chicken Cordon Bleu 21:03 - Har Cheong Gai 21:55 - Chongqing Chicken 23:15 - Korean Fried Chicken 24:02 - Combined Winners Chicken

As a malaysian myself, your malaysian fried chicken/ayam goreng looks a lot tastier than mine, and your pronunciation was pretty good there uncle joshua, love your vids as always.

Hat guy doesn't enjoy spices.

Uncle @JoshuaWeissman In addition to missing the fried Thai basil (九層塔) that others noted (and is definitely the most important missed opportunity), the Taiwanese Popcorn chicken (Yan Su Ji) was also missing what I've considered to be a core ingredient every time I've eaten it - that being a nice powdery covering of the very aromatic JiaoYan (椒盐); salt and roasted Sichuan peppercorn.