Fried Chicken.
I’m sure that by now you’ve probably already conjured up the image of a bucket of deep-fried, crispy, perfectly golden chicken drumsticks and wings in your mind. The satisfying crunch of sinking your teeth into perfectly fried breading, the symphony of flavors in your mouth, and the feeling of knowing that every bite is just going to get better… We all know that fried chicken is a meal that’s loved worldwide by anyone who eats it. With that being said, not all fried chicken is created equal!
On one hand, we have the classic American fried chicken that sticks to traditional roots by being golden, crunchy, and downright comforting. On the other hand, there’s Korean fried chicken – also golden and crunchy, of course, but with an emphasis on its extra crispy bite and roster of addictive, finger-licking flavors.
Is there a fried chicken that reigns supreme? In this article, we’ll take a look at both types of these delicious fried chicken recipes and find out…
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THE BATTER: SINGLE VS. DOUBLE FRY
It all starts with the cooking technique.
American fried chicken usually has a thicker batter made of heartier ingredients such as flour, eggs, buttermilk, and sometimes beer. This thick, seasoned flour transforms into a huskier, super crunchy crust once deep-fried. Buttermilk marinades and a heavier dredging process allow the deep fryer to help the chicken lock in the flavor and juices, leaving you with an exterior that’s not just crispy but also hearty and textured.
On the other hand, Korean fried chicken has a lighter touch. The meat is dipped in a thinner, runnier potato starch-based batter and then double-fried, which leaves you with an extra crispy result. The first round of deep frying is done at a lower temperature to cook the meat, but the heat is turned up on the second round, giving the chicken that super tasty, extra crispy texture. Potato starch crisps up extra well when deep-fried in this way, which makes the batter a little less bready and a little more snap-crackly!
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THE FLAVORS: DRY VS. SAUCY
American fried chicken is often seasoned with garlic powder, onion powder, cayenne, salt, pepper, and sometimes a bunch of secret spices (like the colonel’s 11 herbs and spices from KFC) that is either added to the breading or mixed into the creamy buttermilk dredging – the flavor is built into every step of the cooking process so that every bite you take is a well-seasoned punch in the face. Many people love fried chicken with a touch of spice, but flavors can also reach an eye-watering, milk-chugging level, such as the tangy, spicy Nashville-style hot fried chicken. With that being said, some versions prefer to keep the meat more plain, using only salt and pepper in the recipe. Sauces, such as ranch, honey mustard, and BBQ sauce, are usually served on the side, allowing you to flavor your chicken per your taste.
Korean fried chicken, though, takes a slightly different approach. Though the spice mix is inspired by its American counterpart, using garlic powder, onion powder, salt, pepper, and sugar, you’ll find many recipes using milk or rice wine as the chicken’s liquid base. The chicken itself is only lightly seasoned, but that’s only because Korean fried chicken is all about the sauce. From spicy, sticky gochujang (Korean chili paste) dusted with a sprinkling of peanuts to a sweeter soy-garlic with sesame seeds, the meat is tossed in sauce after the deep-frying process, which then creates an addictive sticky-crispy texture that’ll leave you wanting more… and more… and more!
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THE EATING: BIG & BOLD VS. BONELESS BITES
As you probably already know, American fried chicken is usually served with large bone-in pieces – maybe you’ve found yourself fighting over a juicy thigh or a particularly large drumstick. Drumsticks, thighs, and wings are all perfect parts if you’re looking for a satisfying, juicy bite. American fried chicken is also usually served with creamy mashed potatoes, buttery biscuits, rich gravy, and tangy coleslaw… A perfect summer meal after you’ve just gone for a swim in the pool.
Korean fried chicken is also about wings and drumsticks, but more importantly: boneless bites. Boneless bites are on the lighter, neater side and are less greasy, and also comes with a variety of sauces. It’s also considered to be a “drinking food” in Korea, meaning that it’s best enjoyed with an ice-cold beer and a yapping session with your friends after a long day of work.
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SO, IS THERE A WINNER?
Let’s be real. At the end of the day, there really isn’t a winner when it comes to a fried chicken just because all the variations of them are all delicious and finger-lickin’ good in their own way. American fried chicken is great in terms of keeping it classic, having bold seasoning, and triggering that certain sense of nostalgia only comfort food can bring. Korean fried chicken is a superstar in terms of crispiness, sauces, and a more modern take on a classic recipe. Whether you’re popping a crispy, saucy Korean boneless chicken bite into your mouth or sinking your teeth into a juicy, crunchy piece of Kentucky fried chicken, one thing is clear: fried chicken is always going to be a hit at any time.