6x crispy fried chicken
A crispy crust and tender meat that’s actually just too hot to bite into. Fried chicken is the ultimate indulgent treat.
For the best crust-to-meat ratio, choose drumsticks. Always remove the skin (or ask your butcher to do it). You fry the outer layer of batter or flour until crisp, and immediately underneath you want juicy meat—not half-crispy chicken skin. This isn’t necessary with wings (a favorite for Korean fried chicken).
Buttermilk
American Southern cooking is known for comfort food and fried dishes. Buttermilk fried chicken is therefore how many of us know fried chicken. In this recipe from Momofuku, the chicken is brined in advance, which gives it extra flavor and juiciness.
Korean
Spicy, sweet, sour and sticky, Korean fried chicken is a favorite in the editorial office. Stock up on enough napkins, because after eating, the sauce will be everywhere.
Miso
Chicken thigh fillets are cut into small pieces and fried. Miso is used both in the marinade and the dipping sauce; this dish is pure umami.
Steamed bun
Okay, you can actually do this with anything; for example, the miso from above would certainly not be out of place on a steamed bun. Crispy chicken goes incredibly well in a steamed bun—just make sure to add some heat (sriracha), creaminess (mayo) and something fresh (kimchi).
Nashville
In Nashville, America, they like things spicy—very spicy. You eat Nashville hot fried chicken when you feel like setting yourself completely on fire
Japanese
In Japan, every flavor is carefully considered, but nothing is overpowering. The same goes for fried chicken (karaage). Marinated in a mixture of soy sauce, ginger, sake and garlic, but with a very subtle flavor. Delicious with a squeeze of lemon and Kewpie mayonnaise.
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