<http://schema.org/articleBody>
"From Tennessee and Italy to India and Korea, we've got all the best recipes for fried chicken\u2014and their attendant sides, of course\u2014from nearly every corner of the globe. Click through, start salivating, and get cooking! &lt;strong&gt;We love fried chicken&lt;/strong&gt;. We love it fried in skillets, eaten out of buckets, served at chic dinner parties, raided from the fridge past midnight. And we are not alone.\r\n\r\nAll around the world, people fry chicken in their own inimitable ways. Glazed in hot-and-sweet sauce, dusted in curry powder, sometimes even double-fried (!), the many, many methods of sizzling these birds reflect their flexibility and unparalleled appeal. One might call chicken the greatest of foods. So come, explore our map of the world\u2019s fried chickens and delve into the recipes.\r\n\r\nIf you\u2019ve got any left over (which we highly doubt), you know who to ask to help finish it off.\r\n\r\n&lt;em&gt;Recipes by Paula Disbrowe\r\n\r\n&lt;/em&gt; Along with Elvis, barbecue, bourbon, and salty peanuts poured into a bottle of Coke, fried chicken embodies the soul of the South. It\u2019s served hot for Sunday dinner, with mashed potatoes and green beans, and cold, \u201Cpicnic style\u201D with potato salad, and pickles. (Read Andrew Knowlton\u2019s essay,\u00A0&lt;a href=\"http://www.bonappetit.com/recipes/chicken/article/why-we-fry\" target=\"_blank\"&gt;\u201CWhy We Fry,\u201D&lt;/a&gt;\u00A0for a deeper appreciation.) Recipes are as numerous and diverse as the cooks who prepare them, but a few details are essential: the buttermilk bath and dry spices like paprika, garlic salt, and black pepper. The key to a perfectly crisp crust and even doneness is frying at a steady heat of 300\u00B0\u2013325\u00B0.\r\n&lt;div id=\"cardrecs\"&gt;&lt;/div&gt; Sold in\u00A0&lt;i&gt;frituras&lt;/i&gt;\u00A0in the Dominican Republic, and in fast food restaurants like the Guatemalan chain\u00A0&lt;a href=\"http://www.campero.com/\" target=\"_blank\"&gt;Pollo Campero&lt;/a&gt;, pollo frito is fried chicken with a Latin spin. An annatto-citrus marinade and spices like garlic powder and oregano give this chicken a deep, earthy flavor and reddish hue; a cornmeal coating creates a hearty crunch. Serve it with corn tortillas and an extra squeeze of lime, alongside fried plantains or for the ultimate Central American comfort plate, fluffy yellow rice and black beans.  For Asha Gomez, chef at Atlanta\u2019s groundbreaking Cardamom Hill (named for the mountainous, spice-growing region of her native Kerala, India), fried chicken provides the perfect opportunity to blend the ingredients, flavors, and cooking styles from her two cultures\u2014the South of India and the American South. Her Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves is marinated in buttermilk (enhanced with garlic, ginger, cilantro, mint, and green chilies), dredged in flour and fried, then finished with an intoxicating drizzle of coconut oil and flash-fried curry leaves. Asha serves it with another cross-cultural concoction: fresh peach chutney scented with star anise.  Israeli kids are reared on chicken or turkey schnitzel served with hummus or tahini sauce, lemon, fresh tomato and cucumber salads, French fries, or small buttered noodles. Seasonings and techniques vary depending on the ancestry of the cook. Yemenite Jews, for instance, might reach for garlic, cumin, and\u00A0&lt;i&gt;hawayij&lt;/i&gt;\u00A0(a blend of black pepper, caraway seeds, saffron, cardamom, and turmeric), while Polish-descended cooks prefer matzoh meal to bread crumbs in the crust.  The quintessential flavors of Tuscany\u2014garlic, lemon, olive oil, rosemary\u2014make for an aromatic marinade. The cooking method is traditional\u2014various cuts dredged in flour, dipped in an egg batter, and then fried until golden. The cool part is this: fresh sage, parsley, and/or artichoke hearts (especially in Florence) get dipped into the same batter, flash fried, and served alongside. The results need nothing more than a squeeze of lemon and a steady flow of Vermentino or Orvieto, but a simple salad of arugula and shaved Parmesan would nicely round out the plate. Thanks to izakayas, the\u00A0&lt;a href=\"http://www.bonappetit.com/columns/the-foodist/article/the-foodist-s-top-6-izakayas\" target=\"blank\"&gt;Japanese tapas bars&lt;/a&gt;,\u00A0&lt;i&gt;kara-age&lt;/i&gt;\u00A0is displacing raw fish as the star snack. Bite-size pieces of boneless meat are flavored with aromatics like sake, soy sauce, ginger, and scallions, then dusted in a blend of cornstarch, wheat and/or rice flours. To make the most of the delicate flavors, serve\u00A0&lt;i&gt;kara-age\u00A0&lt;/i&gt;simply with lemon wedges and a hot mustard dipping sauce, or alongside cold, crunchy salads.\r\n&lt;div id=\"cardrecs\"&gt;&lt;/div&gt;   Wings rule in Korea, where double-frying, a spicy-sweet glaze (made with garlic, ginger, and\u00A0&lt;i&gt;gochujang&lt;/i&gt;), and a sprinkling of sesame seeds create an addictive late-night snack. \u201CKorean wings are great anytime of day, but they really shine late in the evening after a few beers,\u201D says Edward Lee, author of\u00A0&lt;i&gt;Smoke and Pickles&lt;/i&gt;and chef at 610 Magnolia and Milkwood in Louisville, Kentucky. \u201CThey are flavorful and crispy, but without a heavy batter, so you can eat even more of them.\u201D   \u201CThe best sandwich you\u2019ll every eat\u201D is how Johnny Hernandez, the chef at La Gloria and La Fruteria in San Antonio, Texas, describes\u00A0&lt;i&gt;cemita milanesa de pollo&lt;/i&gt;. The belt-busting creation\u2014chicken pounded and fried in a classic milanesa preparation, served on a sesame-seed bun with gobs of shredded Oaxacan cheese, avocado, and spicy escabeche de verdura\u2014is sold around the clock by almost every vendor at the Mercado in Puebla, Mexico. Poblanos also flavor the sandwich with papalo, an indigenous herb, but back in Texas, Hernandez uses a mix of peppery arugula and fresh mint to replicate papalo\u2019s distinctive flavor.  The staple of late-night revelers, Nashville Hot Chicken boasts not only a cult following but a citywide festival\u2014the Music City Hot Chicken Festival. The origin of this hot-sauce-brined, cayenne-blasted bird? Thornton Prince, the first owner of the fabled Prince\u2019s Hot Chicken, purportedly cheated on his wife\u2014who in retaliation dumped a heap of cayenne into the coating of his favorite meal. (Who said revenge is a dish best served cold?) In Nashville this lip stinger is served atop soft white bread, with pickles and potato salad.  Walk through the night markets of Taiwan and you\u2019re just about guaranteed to detect the intoxicating fragrance of\u00A0&lt;i&gt;xiang ji pai&lt;/i&gt;, as ubiquitous as pastel glasses of bubble tea. The cut is mostly boneless chicken breast, marinated in soy sauce, sugar, garlic, and rice wine, then dredged in potato starch, which gives a particularly thin, delicate crust. When the nuggets emerge from the fryer, they\u2019re dusted with a distinctive\u00A0&lt;a href=\"http://www.penzeys.com/cgi-bin/penzeys/p-penzeysszechuansalt.html\" target=\"blank\"&gt;Sichuan pepper-salt (available from Penzey\u2019s)&lt;/a&gt;, and tossed with plenty of Thai basil leaves and additional chilies.  Served in roadside shacks throughout the country,\u00A0&lt;i&gt;g\u00E0 chi\u00EAn&lt;/i&gt;\u00A0is all about the sticky shellac of fish sauce, sugar, and garlic. Wings are prized (just ask Pok Pok\u2019s Andy Ricker), but drumsticks and thighs also get dredged in rice flour, fried, and then wok seared with the salty-sweet lacquer. They\u2019re often enhanced by the other flavors that characterize Vietnamese cuisine: chili sauce, a hit of lime, cilantro, and fresh mint. Serve them on their own, or with a cool tangle of rice vermicelli. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/chicken/slideshow/world-fried-chicken-recipes>