Fried chicken around the world: from Nashville to Seoul

Southern Fried Chicken originated in the southern United States in the 18th century, brought to prominence by African-American cooks who transformed a Scottish frying technique into a culinary art. The secret lies in the buttermilk marinade, which tenderizes the meat, and in a thick coating of seasoned flour that creates that unmistakable crispy crust.

Today, Nashville has taken the recipe even further with Nashville Hot Chicken: coated in a cayenne pepper paste and served on white bread with pickles. The intense heat is balanced by the crispiness of the breading.

Korean fried chicken is a true national institution, consumed in large quantities with beer—a practice known as chimaek. The Korean specialty is double frying. The pieces are fried once at a low temperature, left to rest, then dipped again in very hot oil for extreme crispiness. The potato starch coating gives it a light and airy texture. Yangnyeom Chicken is then coated in a sweet and spicy sauce made with gochujang, garlic, and honey, which caramelizes on the hot crust.

Japanese karaage proves that you can make extraordinary fried chicken with just a few ingredients. The marinade is simple: soy sauce, mirin, ginger, garlic. The coating is light: potato starch.

The pieces—usually bite-sized boneless thighs—are fried at 340°F until perfectly golden brown. The result is juicy on the inside, crispy on the outside, with a delicate umami flavor. Served with Japanese mayonnaise and a wedge of lemon, karaage is just as suitable as a restaurant appetizer as it is an everyday snack.

In much of West Africa—from Senegal to Nigeria to Cameroon—fried chicken is often prepared in two stages: marinated for a long time in local spices (garlic, ginger, chili pepper, seasoning cubes), then pre-cooked by steaming before final frying.

This technique ensures that the chicken is cooked through without the risk of burning the outside. The spices in the marinade give it an incomparable depth of flavor.

Choose the right cuts: thighs and wings are juicier than breasts and hold up better when fried. Cornstarch or potato starch: replacing 30% of the flour with starch will give you a crispier, lighter crust.

Oil temperature: keep it between 170 and 175°C. If it's too low, the chicken will absorb the oil. If it's too high, the outside will burn. Place on a rack, never on paper towels, to keep it crispy.