Explore a world of fried chicken
At Southeastern Mills, when we aren't creating delicious biscuit mixes, experimenting with new bases and flavors, or dreaming of Louisiana Hot Sauce, we're obsessing over fried chicken. In honor of National Fried Chicken Day (July 6th), we're taking our passion to the next level by celebrating with the rest of the world! Explore our interactive map below to see how fried chicken is enjoyed in different countries.
Just like most other food in the Caribbean, what sets their fried chicken apart is the use of spices and seasonings for flavor, rather than fat. Caribbean fried chicken marinades for 12 hours in a mixture of curry powder, garlic, black pepper, and paprika, and then after pan-frying is seasoned in a mix of paprika, onion powder, garlic powder, ginger, allspice, cayenne pepper, and thyme.
Peppered chicken is a unique way to serve fried chicken in Africa. It uses the hen instead of a rooster or cockerel because the hen’s taste is more rich than the latter. The traditional dish uses Nigerian- grown spicy peppers such as Tatashe and Scotch Bonnet. The mix of the peppers give it the perfect spicy-sweet mix.
Chicken 65 is a spicy fried chicken dish originating in India in 1965. The flavors can be associated with red chilies and are usually served with onion and lemon. The Buhari Hotel chain, where Chicken 65 was created, also offers Chicken 78, 82, and 90, which introduced in 1978, 1982, and 1990.
Ga Chien Nuoc Mam is a Vietnamese fried chicken made with traditional fish sauce. The chicken is fried with rice flour and covered in a fish sauce marinade. Garlic and dried chili peppers are vital ingredients in this dish.
Chicken lollipops are a common delicacy throughout the Chinese culture. They are usually prepared using the middle part of the wing or thigh, with one bone removed and the flesh pushed to one end, to look like a lollipop. They are then covered in a spicy coat of chili powder and turmeric, and deep-fried.
Brazil typically serves their fried chicken as an appetizer. Frango a Passarinho directly translates to “little birdie chicken,” and is a dish that uses small cuts of chicken to make it finger-food. It is marinated in a mix of seasonings and lime juice, breaded with a blend of cornmeal and flour, deep fried, and then topped with a lot of garlic and parsley.
A traditional Austrian dish, dating back to before electricity was invented, schnitzel has different variations all over the world. These thin cutlets are breaded in an egg-wash and pan-fried until golden-brown then garnished with lemons. Traditionally made with pork or veal, chicken schnitzel was introduced in religions where pork wasn’t eaten.
Korean fried chicken is twice-fried which gives it that crunchy skin and is usually painted with a spicy-sweet sauce both before and after being fried. Spicy Yangnyeom-Chikin was created when a restaurant owner realized its customers had a hard time chewing on the crispy layers of traditional fried chicken. Twice frying it gives that crispy skin without the crunchy breading.