Fried Chicken, 5 Ways
Nothing satisfies at a perfect-weather picnic or summer celebration like a heaping platter of fried chicken, crispy on the outside, moist and meaty on the inside.
The joys of fried chicken were discovered independently in many countries around the world. So don't settle for the same old takeout anymore. Spice up your next get-together with a big bucket of bird bursting with the flavor of one these five nation variations.
Yangnyeom Dak - Korea
Fried-chicken time in Korea means munching down on these batter-fried tidbits tossed in a spicy-sweet sauce. A double dip in hot oil gives yangnyeom dak extra crunch Gangnam-style.
Ayam Goreng Kuning - Indonesia
Indonesians like their chicken well-seasoned. So they start out by simmering it in a mix of herbs, spices and coconut water until it's cooked through, tender and full of flavor. Only then do they drop it in the fryer for a final finish.
Southern Fried Chicken - American South
Classic picnic food, Southern fried chicken isn't just for Dixie anymore. All parts of the U.S. enjoy this finger-licking fantasy of flavor. A buttermilk bath makes it extra tender and juicy.
Coxinhas - Brazil
In a flash of brilliance, the Brazilians got rid of the bones and mixed the chicken with cheese. This filling is encased in a tasty dough and formed into the shape of a drumstick, then fried until crispy, crunchy golden-brown. Que rico!
This elegant chicken dish comes straight from old-empire Vienna, and these days it's a favorite at Munich's Oktoberfest too. Breadcrumbs are the coating for Backhendl. Squeeze a wedge of lemon over a piece, dig in and wash it back with a beer!
And don't forget plenty of moist towelettes!