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Buttermilk-Fried Chicken (US)
Serves 3

INGREDIENTS
6 chicken drumsticks & thighs, bone-in

Marinade
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk

Breading
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Oil, for frying

PREPARATION
Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.
Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Serve!

Brazilian Chicken Wings (Frango À Passarinho)
Serves 3-4

INGREDIENTS
10 chicken wings & drumettes
6 cloves garlic, finely minced
2 teaspoons salt
1 teaspoon pepper
¼ cup lime juice
1 cup flour
Oil, for frying
Lime wedges and fried chopped garlic to serve

PREPARATION
Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
Dip each chicken wing in the flour, shaking off excess.
Heat oil in a large pot to about 375°F.
Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
Drain on paper towels.
Serve with lime wedges and fried garlic!

Japanese Popcorn Chicken (Karaage)
Serves 2-3

INGREDIENTS
3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
Oil, for frying
Lemon wedges and parsley to serve

PREPARATION
Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F.
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley!

Spicy Korean Chicken
Serves 2-3

INGREDIENTS
10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

PREPARATION
Mix the ingredients for the batter in a bowl until smooth with no lumps.
Heat oil in a pot to 340°F.
Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
Drain the wings and increase the heat.
Heat oil to about 375°F.
Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings

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