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. ❤

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.

who invited Italy to the fried chicken party? 😂

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.

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.

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

Joshua , as a Brazilian, I do appreciate inviting us to the party. But please, next time, dont use boneless chicken, frango a passarinho is always bone in chicken..it changes a lot the flavors, marinating longer is expected as wel, like the dominican, overnight is recommended. Overall a great video..

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

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

no sauce with the karage vs a sauced korean chicken aint a fair comparison Edit I changed on to with

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.

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

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

Fried Chicken 65 should have represented India

Indonesian here... some Malaysian dishes is quite similar to ours. But as far as I know, they NEVER drenched their fried chicken with cornstarch, or any other flour. Just fry the chicken as it is. Also, your ayam goreng marinade is quite thick. They usually don't use coconut cream in it. Typical Malaysian ayam goreng is only marinated, while in Indonesia we like to cook the chicken first. It's called "ungkep", then we fry the chicken just to get the crispy exterior. I think you should try to make "ayam goreng lengkuas" with extra shredded galangal. Hence its name, lengkuas (galangal). No flour needed, no batter, not drenched. The main star is the crispy, savory shredded/grated galangal. It should be grated manually. You can't just use blender, it will make the galangal's fiber too fine.

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!

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

Honduran here! Very happy to see Pollo Chuco got to the semifinals. I hope we can see a full rendition of the dish later on, including the cabbage, green banana chips and sauces!