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Consult our handy guide to London's fried chicken varieties.
THE DEEP SOUTH
Soaking the chicken pieces in tangy buttermilk for hours on end before they even go near the fryer is how the experts across the Pond get their poultry so tender and succulent within such a crispy coating. Or sometimes they brine it in sweet tea. Or sometimes they do both. Basically, Southerners take their fried chicken so seriously that your meal’s been on its way since yesterday. Find it at The Lockhart, 22-24 Seymour Place, W1H 7NL.
KOREAN
The Korean take on fried chicken comes sticky with a sweet, spiced glaze that you will find in your hair many hours after you’ve indulged. Usually intended as a bar snack, the wings are always double fried so that their skin basically becomes the bird version of crackling. Find it at Jubo, 68 Rivington St, EC2A 3AY.
JAPANESE
If you’re interested in Japan’s version of fried chicken you’ll want to order karaage, but we’re going to use this list an excuse to talk about katsu curry. A combination of unchallenging chicken breast, crunchy panko breadcrumbs and fragrant curry sauce, it turns unhealthy food into a (relatively) guilt-free treat. Find karaage at Yu Kyu. The location varies: find out where they’ll be next by following them on Twitter.
NEW YORK
One day perhaps somebody will break it to the citizens of the USA that buffaloes don’t actaully have wings. Buffalo wings are coated, post-frying, with a tangy, bright orange hot sauce and melted butter. And just when you thought the calorie count had hit its peak, you dunk them into a blue cheese dip. They also come with celery. Lol. Find them at The Orange Buffalo, The Old Truman Brewery, E1 6QL.
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