Which Country Has The Best Fried Chicken?

Today we are going to find the

best

fried

chicken

in the world on my Instagram. I asked the audience to choose and submit their top global

fried

chicken

and the results are in and we will be placing the top 12 contenders in a group seated from 1 to 12, the top four skip the first round, while the bottom eight They fight to advance. The

best

fried chickens in the world will face each other round after round until we find our champion. My team and I will judge two. crispy stuff and flavor, let the games start now, the first round, our first battle begins with the ninth hot guy from Thailand against the eighth ranked, Indian chicken pakora, now first, Indian chicken pakora, we have a chicken thigh boneless and skinless that has been cut in half into strips and in a medium bowl with 1 tsp or 4 G cashmere chili powder 1 TPO or 4 G germam masala 1/4 tsp or 1 G turmeric powder 1 taspo or 4 G ginger powder half a cup or 60 G bassan apparently called chickpea flour 1/4 C or 30 G cornstarch and then place half an onion in a bowl, the white of an egg with 1/4 cup or 60 G of water and then add two sprigs of curry leaves to your chicken thigh. 2 and 12 TPS or 12 G kosher salt and mix until completely combined, place the chicken in the oil and fry for 3 to 4 minutes or until it is a beautiful golden brown and delicious, remove excess oil and serve now to our opponent Thailand hot. then in a blender four cloves of garlic a bunch of chopped cilantro stems 1 teaspoon or 15 g of sugar one tablespoon or 15 g of kosher salt 1/4 taspo or 1 g of black pepper 1/4 taspo or 1 g of pepper white pepper God, I love white pepper 1 tablespoon or 4 g dark soy sauce 2 tablespoons or 30 g light soy sauce, drain on high speed until smooth, that's your marinade, we'll combine it with a pound of chicken wings in a medium pot.

Wrap the bowl, cover and marinate and then when it's time to fry, simply add 1 cup or 120g of rice flour to that bowl, mix until completely coated and then fry for 3 to 5 minutes. The wing should be golden, crispy and beautiful. Remove it from the oil, it is seasoned with salt and traditionally garnished with fried shallots that fall, but that is what is done and now we are in the war arena, who will advance to the next round? Thailand with hot guy or India with chicken pakora. First the Indian chicken pakora vicram a seven me a six Kim an eight total score 21 the taste is really good I wish there was more crunch and crunch and a lot of times when I buy pakora it's a little bit softer crunch sometimes you want that but I still think it creates a poor experience, but it's still delicious and I would eat this entire plate.

There is a balance between crunch and flavor and

which

one stands out the most. This one is very tasty. It makes up for the lack of crunch, the flavor is great and if you get a piece like this with all these wispy little ones, it will be a nice crunchy piece, but I think the fact that it's not completely crispy is what makes it difficult to get right. my next book Thailand hot and vicam 6.5 me 6.5 Cam and an eight we have a tie with two points at 21 the crisis was there,

which

is what I was looking for, but it didn't raise the score much because I actually think the taste of the chicken pakora It's much better.

He said the crunch helps me put this in my head. I agree, I agree with almost everything Josh just said, for the exact same reasons, it doesn't seem like it, but these two are very similar. styles of chicken and I rated them completely the same where the pakora lacked texture it had flavor and where the spicy and lacked flavor it had texture so I think in my book it put them both on exactly the same level as us. We already have a tie so to break this we are each going to write which one we think is better.

Wow, I can accept it. I think it's a fair winner so pakora wins this round so Indian chicken bakora advances to take on one of the greatest. opponents we have the number one ranked by you or well, those who voted for the Korean yyam before getting there, we have the next first round battle, the Honduran poo Chucho, ranked 12, against the yans suji of Taiwan, ranked fifth, which is also called Taiwanese chicken with salt and pepper in a medium bowl 2 tablespoons 30 g beer, ideally logger 2 tablespoons 30 g light soy sauce 1 tablespoon or 15 g sugar 1 tablespoon or 15 g kosher salt 4 taspo or 1 g Chinese five spice 1 taspo or 4 g ground white pepper four cloves grated garlic, whisk together and four boneless, skinless chicken thighs, cut into small pieces, toss to coat well and let marinate overnight.

The breading process here is a little different. You have 1 cup or 100 g of sweet potato. flour, you're going to add half of that, so half a cup or 50g into the marinated chicken mixture until it's coated and the other half goes into a separate bowl. You put the coated chicken in the dredge and fry until it is about 3 to 4 minutes and while it is frying, you make a small mixture of seasonings which is actually just 1 tablespoon or 15 g of ground white pepper 4 t 1 g of curry in powder half a teaspoon or 2 g of Chinese five spice and 2 taspo or 8 g of kosher salt mix together, take out the fried chicken and season immediately with your seasoning mix and you can also garnish it with fried Tha basil which is exactly what you think it is now.

Its opponent, the Honduran chucho, is usually served with fried plantains, pickled shredded cabbage. onion and a bunch of sauces, which yes, I know and it sounds amazing, but for this video we're just going to look at the Shong in a medium bowl with four boneless chicken thighs, you'll add 1 tablespoon or 15 G of chicken buan. 1 tbsp or 4 g ground cumin 1 tbsp or 15 g yellow mustard five cloves garlic, grated 1 tbsp or 15 g kosher salt mixed until completely coated and marinated overnight now from here all you have to do is dredge them in all-purpose flour, which I Season lightly with salt, cover well and then fry at 350 F or 175 C until an internal temperature of 165 F or 75 ° C is reached.

It should also be beautifully browned, transfer to a wire rack, season to taste with salt and serve. to test and see who advances first Taiwan yans suji vicam 7 yo a 6.5 and cam comes with a total score of 9.5 23 w wow that's really a bit ridiculous yeah that's a big change with the 9.5 there I rated this the same as the Hot ya because to me it feels very similar and I also like it a lot, very similar to the type of pakora from before. I had to ask if there was MSG in this because it's really addictive and that addiction even though it's not that deep. crispy it's more of a mild crispy it really puts it on a lot of chickens for me this might be my favorite fried chicken there's something magical about this it's sweet it's salty it has that hint of white pepper the crispy is about halfway done but I think it's totally offset by the depth of flavor you get from the chicken now for the hondur and caca Chucho vickram a 7 and 1/2 and an eight this seems like a win for the Hondur and cim comes up with a total score of 7.5, 23 , it looks like what you would see in America with fried chicken, but you take a bite and it's anything but American, the depth of flavor is incredible and you get a great crunch, which is amazing, some of the crunch is almost better.

That a crispy buttermilk fish and chips is a little crazy, add all these up and you have Honduras as the clear winner. Here's a tie, it's a tie, how are we going to do this? So let's all write who we think is the winner and turn our cards over, yes, Honduras wins, so Honduras takes this victory and goes on to face the number four ranked by you, Hendle of Austria, but first our next battle of the first round, which will be two interesting opponents, Dominican Republic, chirona poo versus Italy poo Frito first, Italy with poo Frito in a medium bowl, add 1 tablespoon or 15 g of kosher salt 1 taspo or 4 g of lightly ground white pepper of coarsely chopped parsley a pinch of crushed rosemary a bay leaf a clove of garlic a lemon, crushed Squeezed and grated a cup or 240 ml of extra virgin olive oil, this is an oily start, to say the least, we have four boneless, skinless chicken thighs cut into small pieces, mixed well and marinated in the refrigerator for 1 to 3 hours in a separate medium bowl, add 1/4 cup or 50 g of all-purpose flour and two eggs large, while adding water until you get a kind of dough-like consistency, the chicken comes out of the marinade placed in the dough and then fried for 2 to 3 minutes or until lightly browned and obviously well cooked, please, not raw chicken, okay, tired of seeing it remove from oil, season with salt and serve now.

Italy's opponent, Dominican Republic, chichiron dep poo, look, this dish is popular in everyone. about where you guys specifically voted for the Dominican Republic version to represent this dish, but it is made many different ways in different places like Puerto Rico, Cuba, so in a way this could be a representative of either region who know him and love him. You will add 2 tablespoons or 30 g of kosher salt, a teaspoon or 4 g of seasoning, oh boy, we have MSG entering the equation, followed by half a teaspoon or 2 sets of fresh oregano, optionally add half a cup of bitter orange juice, the juice of one lime 2 tablespoons or 30 g extra virgin olive oil three cloves of garlic, crushed and together four boneless, skin-on chicken thighs, cut into small pieces marinate overnight fry this is so much easier, literally, just a bowl of plain flour You can season that flour lightly with salt if you wish, I would recommend tossing the chicken in the flour, shake off the excess and fry for about 45 minutes or until removed from the oil, season to taste with salt and it's Time to try Dominican food first.

Republic chichiron de poo vicam an 8.5 me an eight and cam a nine a total 25.5 one of our highest scores yet this is everything I want in a fried chicken you really don't need any sauce to make this absolutely delicious it's salty it's greasy you get the crunch from the skin, the benefit of that skin is crazy Umami and of course acidity, so the outside has a great crunch, there is so much juiciness inside and the flavor is carried through that juiciness, overall, It is the highest rated for me because it is the best I have tried so far.

I loved this chicken when I lived in New York City. I lived a block from a Puerto Rican restaurant that ate chichón poop. I ate it two or three times a week. It's just this harmony of texture and flavor now chichiron depoo has an opponent here and it's Italy with poop Frito vicam comes in with three and I with four and finally two with a total score of nine not the kind of crunch I want in a fried chicken , it is crispy but it is very far from where it should be, there is no crunch whether it was breaded or not breaded.

I don't think I can tell the difference. I think the breading is a little soft and came out a little on the beefier side too, have you ever ordered sweet and sour chicken and they forget to give you the sauce and are you like me? I'll eat it anyway that's all, but it tastes like lemon, respect and love for Italy, but chich poo moves on to take on the number two ranked by you, the subscribers, American Southern Fried Chicken, but not before our final battle of first round, Malaysia with I'm a gang against Brazil, Pasarin frango in a bowl, add four boneless chicken thighs cut into small pieces, a bunch of raw parsley. four cloves of minced garlic, crushed one small yellow onion, chopped strange choice but hey, let's see how it turns out three sprigs of oregano, peeled and chopped 1/4 cup or 60 g of lemon juice 1 tablespoon or 15 g of olive oil 2 tablespoons or Mix 8 g kosher salt until fully incorporated and marinate for 1 to 2 hours in a separate bowl add 2 cups or 240 g all-purpose flour 1 taspo or 4 g baking powder 2 taspo or 8 g kosher salt beat until combined and it's very simple, the marinated chicken is placed in the dredge, dropped into hot oil and fried until golden, delicious and cooked through, removed from the oil, seasoned with salt and now we prepare the opponent Malaysia, I'm Gant, now there are a lot of ingredients in this blender, okay?

I don't want to hear every ingredient that goes into this is adding flavor, which means this could be one of the strongest opponents in this entire game, so pay close attention. A broth of coarsely chopped lemongrass. Two cloves of garlic, coarsely chopped. one half-inch nut of grated ginger one half-inch nut of grated galangal 1 taspo or 4 g jaggery half a teaspoon or 2 g turmeric powder 1 taspo or 4 g curry powder 1/4 tsp or 1 g cashmir chili oh my goodness you just need to take a breath 1 tbsp or 4 g toasted cumin seeds half a tsp or 2 g toasted fennel seeds 1 taspo or 4 g toasted coriander seeds 2 taspo or 8 g kosher salt one shallot coarsely chopped A3 cup or 80 M coconut milk plus a splash of water just to thin out the consistency and blend on high speed until as smooth as possible.

Now pour it into a medium bowl with 1 lb, 450 G of chicken wings, mix until completely coatedand let marinate overnight once We're ready, toss the chicken pieces with cornstarch and fry for 4 to 6 minutes or until drained, season with salt and let's find out which of our final chickens will come out first from the first round Brazil frango a pasino vicam a five yo a seven and cam a seven a total of 19 this is very similar to chichiron depoo citrus salty fatty you have a crispy skin it is acidic it is herbaceous it is very crunchy because of that skin but when eating it it feels like something is missing For me it doesn't have a deep flavor, it's a very superficial flavor and the crunch overpowers the flavor for me, next in Malaysia.

I'm a vicam gang, a big eight from the last one, me a six, just a point. I went down and walked five, a total of 19, another tapa, for God's sake, it was nice to have the crunchy bits in there, it tastes good , it tastes like a Tha Curry but it's not like that for me, it was okay, it's not as crunchy as I want it to be it tastes good but it's too low a hum when I want him to scream in my face we have another tie so we're all going to ride the one we think Fringo pasino from Super zil won with the surprise now we move on to face Japan with carag now we move on and start the second round with a big battle Korea with Y yum in a medium bowl we have 1 lb or 450 G of wings of chicken that are seasoned with 1 tablespoon or 15 g of kosher salt 1 teaspoon or 4 g of freshly ground black pepper and 1 inch of grated ginger, mix to combine and marinate overnight and then it is very simple, just mix this with a layer of cornstarch and fry it first. once at 320 Fhe or 160 C for 4 to 5 minutes, drain and then fry again at 375 F or 190 C until wonderfully good with these little crunchy crisps about 3 to 4 minutes now transfer to a medium bowl and mix with yyam sauce until completely covered. the full recipe will be on my website Papo dish garnished with toasted sesame seeds and thinly sliced ​​green onion this is how it is served, whether it has a leg of sauce or not, it is simply what it is now the real battle begins Tin of pakora of Indian chicken stole the wind from Korea's number one fried chicken with Yang yam.

This is all I want. It's crunchy, chewy, fatty, juicy and the flavor doesn't beat this one. It's perfectly balanced with salt, sweetness, a little spice. The umami makes me Say mom, you would think the sauce would cancel out the crunch, but the crunch is still there because of the double fries, it's so hard to cover this chicken, oh I'll cover it, I'll cover it, it's perfect. In chicken form, it's okay, but we have to give pakur a chance. Let's vote on which one goes to the next round. A unanimous decision. Great victory for Korea, but the game is not over.

Go to the next round. It was incredible. fight for amazing fried chicken. Korea takes the victory with yyam and we will face the winner of the next battle round two, which is the Honduran po Chucho against Austria with a rear handle that starts with a plastic butterfly chicken breast over the top. Very thin chicken at a minimum, it should be no thicker than 1/2 inch, but you can make it even thinner. I maybe went closer to 1/4 inch or 1/3 inch. You have a three-step breading station which is flour, beaten egg. first in breadcrumbs, the chicken goes into the flour, shake off the excess, then into the washed egg completely covered and finally into the breadcrumbs to cover all the corners, now fry in clarified butter for 3 to 4 minutes, shaking the pan all the time. time. you need to keep moving the pan, this is something similar to the Shinel, but with the chicken, remove it from the oil, immediately season with salt on both sides and serve with a lemon wedge.

This is such a basic recipe that I don't even know how it could be possible. hold a candle, but let's see, then bandle is basically like schnitzel. I know what people think. That's not how it's pronounced. Look, do you want me to sit here and try really hard to pronounce it really well? Backle is that what you want, sorry. I'm not Austrian, we cook it in clarified butter which gives it a lot of flavor. I can taste it, it has a nice crunch to it. I like this simplicity. A little lemon juice. It's a good bite.

It's hard to talk about this without comparing it to the other. but I would say that it has a very traditional flavor palette. This is a chicken that I will always enjoy, but I feel like the flavor of the clarified butter is almost too much, I feel like it's overpowering, yes, I would prefer this. with porker go now for the hondur and poo Chucho we have three votes we need at least two of us to agree for any of these to go to the next round it's a three to three and the story continues Hondenos with that surprise Victory they enter a battle against The Undefeated so far Korea with Yang yam, but first our next second round matchup Dominican Republic chichiron poo versus America Southern Fried Chicken this is a tough battle.

I mean, probably my favorite fried chicken of all time is buttermilk fried chicken. Large mixing bowl American version 2 cups or 480 ml buttermilk half a teaspoon or 2 g MSG, that's right MSG, the chichon depoo also used MSG so 1 tablespoon or 15 g kosher salt a/ 4 tsp or 1 g powder 1 tbsp or 15 G garlic powder 1 tbsp or 15 G paprika 2 tsp or 8 G ground white pepper beat until combined and add four bones with skin to the chicken thighs and mix by hand until combined, make sure it is completely submerged and marinate overnight now in a separate bowl and dredge in two cups or 280 g all-purpose flour 1 tablespoon or 15 g kosher salt 1/4 TPO or 1 g MSG 2 taspo u 8 g garlic powder 2 taspo u 8 g fresh ground black pepper 1 TPO or 4 G smoked paprika, you know, you dredge the marinated chicken and dry fry it for 8 to 10 minutes or until it reaches an internal temperature of 165 F or 74 CSUS, remove from the seasoned oil with additional salt and begin the battle start with ch poo the American fried chicken which is a tough choice which is crazy so I'm not okay with that Not at all the flavor of the Dominican Republic is far superior to the American one.

The American is sure to be a base for a lot of fried chicken with grap, but it is not as exciting to me as the one from the Dominican Republic. I feel exactly the same. There's something about this that I love and I would probably choose him nine times out of every one. They are the most anti-American voters I have ever seen wow Dominican Republic chichiron depoo with the big victory moving on to the next battle we have Brazil frango a pasino versus Japan with carag I mean , carag is very basic, you have 1 pound or 450 G of boneless, skinless Chien thighs cut into small pieces in a bowl along with 2 taspo or 8 G of shirashi 1 tablespoon or 15 G of light soy sauce 2 taspo or 8 G mirin 1 tablespoon or 15 G sake half an inch of grated NAA ginger two cloves of garlic, grated 1 tablespoon or 4 g of honey mix until completely coated and marinate overnight, then from there it's very Simple, add the chicken and cornstarch, shake off the excess, and fry for 3 to 5 minutes or until gbd.

Transfer to a wire rack seasoned with salt and a little togarashi. Japan's carag hasn't even gone against anyone yet. Brazil has already been a Victor, but can it continue to be a Victor? Let's start with KAG, the ring is really faint and soft. but you also get a nice crunch and it's full of flavors. The saltiness absorbs all the flavors of the marinade, but it's a special, wispy, crispy carag crunch that you really don't see anywhere else. Very nice, it's very pronounced but also very. delicate and then you combine it with this really crispy unique exterior and it's just spectacular, so I'm going to try this Brazilian chicken, we're just going to vote on which one we think is best unanimously, I mean, look, I think this makes a lot of sense, this It's essentially dietary chichona, let's be honest, but carag is an iconic chicken.

I really want to see him win. This is one of my all-time favorite fried chickens and thankfully it's making it to the next round, frango a pasino really. an Immaculate chicken but Japan with carag takes the victory thus advancing to the semifinals the semifinalists Japan versus the Dominican Republic these are two incredible chickens I will say the chichiron depoo has surprised me every step of the way and has quickly become one of my favorite chickens of all time, but KAG already has that trophy, so I guess we'll get to see the real winner here at the chichiron.

We're just going to vote on which one we think is best. Wow, there's no way you can feel that way. I do it. Oddball out, they've both been sitting here for the same amount of time, the one from the Dominican Republic, and this is coming for someone who loves carag. Dominican Republic, one retained more crunch, had more flavor, more Umami and already had the acid touch incorporated. the breading I don't need sauce with this for me to really shine, it needs like mayonnaise or a sauce or something like that. It was a difficult decision to make this faint crunch that you get on the carag. about this traditional crunch that you get from the Dominican Republic and that's on the flavor side, I think these flavors are a little bit deeper than those from the Dominican Republic.

Honestly, my choice could have changed 15 times today and it would have been different. Every time this was a really difficult matchup, but I think there's something about Carag that is extremely near and dear to my heart, besides the flavor, it just pushed it to the limit for me, so it was a very close battle, but Carag advance, it's a two-time Japan win with karag who will now move on to the final showdown against whoever wins in the next Battle of Korea with yyam versus Honduras poo Chucho an unlikely competition we have reached the semi-finals Korean Fried Chicken versus Honduras Fried Chicken We just tried Korean fried chicken, so we'll bring back the flavor of a fresh Honduran chicken and then choose which one we like best.

Another victory for Korea. Wow, it's getting spicy here, guys. I like Honduran chicken. I think it's fantastic. fried chicken I would eat it any day of the week, but the taste of Korean fried chicken and it still has that crunch, I mean, it's hard to beat the Honduran one that I've never had before and this Underdog made it all the way to the semi-finals, which is a great support for the Honduran and both are powerhouses of flavor, but for this one you will have to go to Korea. There's a reason you can't go to a restaurant these days and not see Korean fried chicken.

The menu is because it is very good, but that doesn't mean it can't be beat. So Korea moves on to the final round against Japan's number three chicken, carag, the winner here will define our favorite style of fried chicken in the world, we will try both one more time and decide our final winner, which is carag, dim and crunchy, a little sweetness, a little salt, mirin soy sake, so many Japanese flavors in one and moving on to Korea, the damn crunch is still there too, that's crazy, we have a winner Korea wins with Yang Yum, It really lives up to its big name by defeating the Chucho y carag chicken pakura boyo to be crowned the best all-around fried chicken we've ever had, but hey, this is just our opinion, you can do what you want.

I want to make it, but maybe start with Korean fried chicken if you've never had it before, because today it's the best fried chicken in the world.