Which Country Has The Best Fried Chicken?

Hey guys, I’m hearing you out on the Backhendl. That was our mistake on the research. Normally I’m really good about this, somehow this one slipped through the cracks. We love you Austria and Malaysia and Indonesia! Sorry for the improper representation!!! Sometimes with all the regional differences even within singular countries we on very rare occasion miss stuff. We will take another stab at backhendl and ayam goreng to right this wrong! Love you all, and thank you for the feedback here! As a side note there all the fried chickens on this list was absolutely delicious and worth eating for every single person who watches this video. ❤

who invited Italy to the fried chicken party? 😂

Hi Joshua, as a Malaysian, and been a cooks for 2 years in Malay Kitchen, traditionally, we don’t fried our chicken with the flour breading, but we add a bit of corn starch in the marinade, and fried it with the marinade, the marinade itself will become crispy and flavourful.

Brazilian from Rio here. "Frango à passarinho" needs to have skin and bones, otherwise it's not the real thing, it just becomes a "diet chicharrón" like he said. Also we use a smaller (younger) chicken to make it. Finding a small chicken maybe hard to find in the US. So it's kind of similar to chicken wings and drumsticks with no sauce and a lot more flavor, but smaller pieces. That's why it's called "Frango à passarinho", which literally translates to "Chicken in the style of a little bird". It's also generally a starter, not a main dish. Most people just have it drinking beer. Great video and much love ❤

Hey there! Brazillian culinary student here! About the "Frango à Passarinho": You're recipe is somewhat wrong comparing it to the Frango a Passarinho we eat here in brazil. We actualy don't use any flour on it, we just marinate it in lemon juice, minced garlic, paprika, black pepper and salt. Some people use parsley as well on the marinade and some use "Colorau" which is made out of Urucum (and is sometimes called "fake saffron") and gives the food a red-ish color. It has a lot of different recipes but the main point is there is no flour at all. We fry them in hot oil and top it with chopped spring onions and fried garlic. It usually goes well as a bar appetizer and it is famously eaten with a cold beer by it's side. It is amazing. I would utterly recommend you to do a good research about Brazil's boteco culture and perhaps make a video about it. I'm sure you would absolutely love and apreciate brazil's culture and culinary as it is rich and vast and full of amazing and unique flavours. Also i'm fully open to help with your research if you wish to! Hope you have time to read this, love your content and really apreciate what you do! <3 cheers!

Chef from Austria here: That is NOT Backhendl. You made Chicken Schnitzel. Backhendl uses whole chicken parts and also does not fry in Butterschmalz, we use more neutral oils/fats.

Indian here, chicken pakora is very different based on what region you are in, in my hometown we use yogurt as part of the marinade, very different results. Edit- most people prefer chicken 65/crispy over pakora anyways

Refusing to make proper pollo chucho but proceeding to make yangnyeom properly is crazy work😭💀

Honduran here. I was in Honduras back in January and this brought back Al the great memories from eating pollo chuco (pronounced “po- yo chu-ko”). The chicken is indeed veeerryy good but all the toppings and sauces really what elevates it beyond all the chicken I’ve eaten here the US

What's surprising about Korean chicken is that it has so many varieties. Fried and Yangnyeom chicken are classic, and there are literally thousands of different flavors of chicken, with new flavors being developed and released every day and week. That's the best thing about Korean chicken.

After being stationed in Korea for 15 months back when I was in the Army, I can hands down say that Korean Fried Chicken is the best fried chicken I've ever had.

I lived in Thailand for 10 years. I had never seen Thai chicken use just the wings, normally it was all parts of the chicken especially the thigh. I don't know the recipe for street fried chicken but the color of Thai fried chicken is significantly redder with a ton of flavour.

Wow! I need try Korean fried chicken. Thanks for recipe in the description box.

That is no backhendl, backhendl is whole chicken leg made in flour, eggwash, breadcrumbs and deep fried. Not like schnitzel

My wife is from Honduras, and she definitely enjoyed this episode!! She was very disappointed that you didnt make the whole recipe and only the chicken. The sauce and toppings that come with the chicken is what helps make it amazing. I hope you do this again, everyone loves fried chicken! We love your channel, keep it up!

Karaage is that's usually served with a squeeze of lemon juice, a dollop of mayo, or tangy tartar sauce. Sometimes, they'll even add special seasonings to the chicken for extra flavor. There's also a fun twist on karaage called 'ponkara'. This version is made with grated daikon radish or momiji (a spicy daikon and chili pepper mixture) and dipped in ponzu, a Japanese citrus sauce. If you ever get a chance to visit Japan, be sure to give karaage a try! It's a truly delicious and satisfying dish that's sure to tantalize your taste buds.

Curious where you got the Italian recipe. Growing up in Italy for part of my life I never had it that way. We usually use breading and fry it for a darker crust than what you had there (in my experience). When I make it at home I do a similar marinade but then for breading I use an Italian Seasoned Breading (you can make it yourself or buy it seasoned). I dip the chicken in flour (in the flour I add salt and pepper at least sometime even onion and garlic powder) first, then egg and then breading, sometimes I do double egg/flour dip. Then fry until cooked and golden to dark brown.

You just did a Chicken Schnitzel and not a backhendl. Those 2 are completely different.

As a Dominican myself, I'm so proud of Joshua licking our flavors . It's always been sorta of like a dream to me see him review or recreate a Dominican recipe since Joshua has been my inspiration to get into cooking. Will definitely try also some of the other recipes

As a Brazilian idk if your research was super accurate, Joshua! We don't usually use flour before deepfrying the chicken, it goes straight from the marinade to the hot oil! But that was super fair, love you and your videos papa