I want a "But Worse" series. Where you take dishes from super fancy, high end restaurants and recreate them as simply as possible. And you're limited to only the most basic kitchen appliances that the average adult would own. Exclusively shopping at Walmart would be the cherry on top.

I know these videos probably take significantly longer than the single dish videos, but these are super fun. Love seeing the taste testers put their two cents in to get some interaction from the crew behind the scenes! Lol

That Chicken 65 was criminally mistreated in the spice / marination / drudge phase. But the chongqing chicken looked just about flawless, and the final “best of the best” Frankenrecipe looked awesome.

Methods 1:13 Air Fryer 3pts 2:26 Shallow Fried 20pts 2:55 Broasted 9pts 3:31 Oven Fried 7pts 4:00 Pan Fried 26pts 4:35 Deep Fried 28pts American 5:23 Chicken Tenders 22pts 5:46 Popcorn Chicken 26pts 6:17 Nashville Hot Chicken 27pts 7:44 Buttermilk 27pts 8:12 Barberton 8pts 8:56 Chicken Fries 21pts 9:15 Chicken Nuggets 21pts 9:46 Orange Chicken 30pts 10:30 Buffalo Wings 30pts International 11:46 Ayam Coreng 18pts 12:12 Torikatsu 22pts 12:41 Schintzel 24pts 13:16 Pollo Frito 14pts 13:52 Chicarròn De Pollo 23pts 14:20 Frango À Passarinho 14pts 14:57 Chicken 65 15pts 16:18 Hat Yai 26pts 16:53 Hakka 16pts 17:53 Thattukada Chicken 12pts 18:29 Yan Su Ji 25pts 19:08 Karaage 28pts 19:42 Chicken Kyiv 23pt 20:38 Chicken Cordon Bleu 27pts 21:01 Har Cheong Gai 5pts 21:53 Chongqing Chicken 29pts 23:00 Korean Fried Chicken 27pts

The end chicken looked so good! Would have been nice to see the judges's opinion of the final dish.

Josh grew his channel by putting in the work, and 8 million subscribers later he's still doin it. Full Respect.

I swear. If I hear "it's not fried chicken" one more time about a receipt that HAS YOU FRY CHICKEN, I am going to die.

I don't think those judges are sophisticated enough to appreciate anything but the simplest deep fried chicken possible.

Timestamps! 1:55 - Air Fryer 2:26 - Shallow Fry 2:55 - Broasted 3:32 - Baked/Oven Fried 4:01 - Pan Fried 4:35 - Deep Fried 5:23 - Chicken Tenders 5:46 - Popcorn Chicken 6:17 - Nashville Hot Chicken 6:56 - Sponsor 7:44 - Buttermilk 8:13 - Barberton 8:58 - Chicken Fries 9:17 - Chicken Nuggets 9:47 - Orange Chicken 10:30 - Buffalo Wings 11:42 - Ayam Goreng 12:13 - Torikatsu 12:43 - Schnitzel 13:17 - Pollo Frito 13:53 - Chicharrón De Pollo 14:24 - Frango à Passarinho 14:59 - Chicken 65 16:19 - Hat Yai 16:55 - Hakka 17:54 - Thattukada Chicken 18:30 - Yan Su Ji 19:11 - Karaage 19:47 - Chicken Kyiv 20:40 - Chicken Cordon Bleu 21:03 - Har Cheong Gai 21:55 - Chongqing Chicken 23:15 - Korean Fried Chicken 24:02 - Combined Winners Chicken

As a Taiwanese, I have to point out that you missed an important ingredient for Yan Su Ji - fried Thai basil (九層塔). And I would recommend using coarse sweet potato starch to dredge the chicken for better crispiness. But overall it looks great.

I think Josh should make every way to cook potatoes, because there's a lot of recipies for them and when they're done right they're amazing

As a Thai. You did a great job for the Hat Yai fried chicken recipe that easy to make at home while capture the signature taste from cilantro (Phak Chi). But If you have more time to find extra ingredients. I would replace the cilantro with grounded coriander seeds(Phak Chi seeds) and caraway. It makes a huge upgrade to the flavor profile. And I would add oyster sauce to the marinated compound to establish the umami flavor and create the beautiful golden brown to the chicken.

the first guy chooses tasteless life ig

The type of shrimp paste greatly affects the flavour. Different shrimp pastes from different areas taste differently. Thai shrimp paste is very strong, to the point of overpowering. Terasi from Indonesia is milder, but still very strong. Belacan and Bagoong from Malaysia and The Philippines respectively are the mildest, with Bagoong being the milder of the two. Also Rapeseed oil is just another term for Canola oil.

As a Thai. Thank you so much for let our Hat Yai Fried Chicken join this competition. I’m happy with the 4th. Even, I do know it’s just a small test of your channel but I’m proud of it.

Singaporean here. I see that the shrimp paste fried chicken got quite low because of the intense flavour. Will recommend some acidity as most zi char restaurant’s will add calamansi to cover the strong shrimp taste smell. Also the chicken served in restaurants isn’t too shrimpy it usually just gives a hint but u won’t really taste it. Try to use a milder shrimp paste next time. But thank u for trying to recreate my country’s fried chicken

As a malaysian myself, your malaysian fried chicken/ayam goreng looks a lot tastier than mine, and your pronunciation was pretty good there uncle joshua, love your vids as always.

“take like chicken but i don’t feel like it’s fried chicken” has to be the dumbest sentence 💀 17:48

My heart is hurt because your boy there rated ayam goreng and chicken 65 at 1 😭 is he not a fan of spices? lol.

Uncle @JoshuaWeissman In addition to missing the fried Thai basil (九層塔) that others noted (and is definitely the most important missed opportunity), the Taiwanese Popcorn chicken (Yan Su Ji) was also missing what I've considered to be a core ingredient every time I've eaten it - that being a nice powdery covering of the very aromatic JiaoYan (椒盐); salt and roasted Sichuan peppercorn.

Josh's knowledge and skills is actually uncanny. Frying chicken is a method of cooking chicken and then he does 32 DIFFERENT way to fry chicken. Super impressive!

Being married to an Indian American gal who has introduced me to many an amazing Indian dishes, chicken 65 is one of my favorite eats of all time. Yours does not look like any chicken 65 I’ve had but it looks damn delicious and I need to try to make it myself.

Its like the guy in the hat can't taste spices in all dishes whether American or International. Papa Josh get his tongue checked. 🤣🤣🤣

I've just discovered this channel and it is the best! So much to learn and absolutely great for a home chef! Lots of content that is absolutely relevant to anyone who loves to make food. Watch and repeat!

Inconsistent ratings overall IMO. For example the guy in the middle rates Chiken Kyiv 5 (says its good but its not a fried chicken apparently) but goes ahead and rates the next one chicken cordon bleu 8 which is prepared the exact same way as the previous one.

"It's good, it's just not fried chicken" *Vikram proceeds to give Chicken Cordon Bleu a higher score* Does he think ham is fried chicken?

seems like the team put a lot of work into preparing and filming for this great job guys, amazing video

Thanks for sharing your awesome techniques in cooking the chickens.

As a brazillian/japanese, i feel honored watching torikatsu and frango a passarinho in your video. Torikatsu is my favorite fried chicken and it’s so simple and delicious, i love it! Tonkatsu sauce is definitely a must for it! About the pronunciation of “frango a passarinho”, you did great! Cheers from brazil! 🇧🇷

I can only imagine how long this video would have taken to put together. Mind-blown!! It’s so comprehensive. Thanks for the dedication you show your viewers.

I love you Josh. I just bought your book. It's a special moment right now. I'm finna sit down and check it out. Thank you.

Hats off to the effort you have put into this! I'm from Hungary, where the common recipe for battering is the flour-eggs-crumbs combo. I'm trying your benchmark recipe today! 🤞

I am convinced the person on the left does not like taste.

I grew up with barberton chicken and I was so happy to see it on the list! Even around here, people either LOVE or HATE barberton chicken. I love it because of the texture and the crumb coating picking up a very savory fatty flavor from the lard frying. Not the best fried chicken by far, but unique and enjoyable every now and again :)

I can't believe you addressed Barberton Chicken!!!! I grew up in NE OH, but never heard of Barberton Chicken until I was in my mid 20s. A friend kept talking about this world famous Barberton Chicken, and finally took me to Belgrade Gardens. I was really disappointed, and understood why nobody actually heard of it!! The other weird thing about Barberton Chicken is that it's often served with something called "hot sauce" which is neither hot nor a sauce. In fact, it's a rice side dish, like very mild Spanish rice. OTOH, it's great that the stories and recipes of odd and peculiar local foods are documented and preserved on KZfaq!

Thanks for the inspiration Josh! I now have one chopping board, a pot, 4 plates, 5 bowls, a pair of tongs and a knife and fork to clean up and it’s 10pm

Next time, just tell the tasters that you're reviewing "chicken". Seemed like they were biased at times because it's not "what I think fried chicken should taste like".

Hat guy doesn't enjoy spices.

Dang Josh! You can cook anything! This video impressed me so much that I'm go buy your book.

Uncle Josh. You are great. Cook from Poland. Your knowledge helps me a lot to reach the top. I'm ordering a book in the near future.

I really didn't think this channel could peak even further. But it most certainly has. 10/10

Josh as I am from Germany. Please do not deep fry a Schnitzel. It needs to be fried/ cooked in a pan with a good amount of clarified butter!

Speaking from experience; Broasted chicken has been around for at least 40 yrs. The "broasted" method is excellent! The key is to do it using the traditional pressure cooker, and NOT the instapot! Also, just as you saw in the "Deep Fried" version of the show, the chicken needs to be completely covered in oil. also, try doing it with more than one pc of chicken. Believe me... Try it! You WILL see the difference and love it as your #1! !!!!

Very cool video. Thank you for your knowledge master

Love the new series🎉. If you could get the judges to rate the last combo item, that would be perfect!

As a Southern man, pan fried with the love is the beat honestly You just cant beat grandmas fried chicken with green beans(cooked with bacon and onions and garlic) and the mashed potatoes with cream and chives

Im loving this series

loved this vid 😍🤤 in case you ever do another one my husband found a version where you use a crumble of pork scratchings instead of panko. it sounds crazy but it's sooo gooood. really worth a try 👍

As a Malaysian watching this video I can assure you that we Malaysians usually don't fry the chicken with flour. We just marinate the chicken with tumeric powder and salt at simplest and fry it There's also another version called Ayam goreng berempah but that is another story

This is some UNREAL dedication, Thank you Josh!

21:36 as uncle Rodger says shrimp paste is white people kryptonite 😂😂😂😂

I got fired today, but salt hank and Jim’s enthusiasm made me feel so much better. Thank you guys I love what you do ❤

That must have been a mountain of work to make all those fried chickens. One note: from my experience Karaage is typically dredged in potato starch rather than corn starch. I've made it both ways (usually because I forget I'm out of potato starch) and the difference is subtle but noticeable.

Still can’t get over how chicken Kyiv and Cordon Bleu got different scores

This channel straight away made me want to sub lol. I didnt evem realise he had 8m subs, i didnt jump on the train lol just loved the music, food, hosts etc. Nice ❤

I would love to be a taste tester on this one! Love fried chicken. I like the iron skillet pan fry or set up an electric skillet outside so I don't spatter oil in my kitchen. I wouldn't deep fry only because it would waste too much oil.

I loved this series. I loved the hamburger taste testing and I love this one even more. Thank you!

Hi Josh, I'm from Wisconsin and about 45 mins from where broasted chicken was invented. A normal pressure cooker doesn't get the same results as a Racine chicken broaster. Come on up to the midwest to try the chicken and I think you'll be impressed!

18:49 glad you made my hometown authentic food 🎉 these bad boys represent our late night snacks culture

So much of effort, great work 😀👍

Pan fried chicken is always better to me than deep fried because you get the browning all over but with some extra crispy parts where the chicken was in contact with the skillet. Gives variation between bites.

When Joshua put that shrimp paste in I instantly said to myself in my head "use the right amount, not the white amount". It's definitely Uncle Roger approved

I actually have an air fryer cordon bleu recipe that's really popular with my family; I call it Bleu Wellington. I butterfly and flatten chicken thighs on plastic wrap, season with salt & pepper, layer procutto slices with havarti cheese 2 times, roll tightly, freeze for 5-7 minutes to firm up, and I par cook(via air fryer) it for 7-10 minutes at 350°, and throw it into the freezer until it's cool enough to wrap it in puff pastry(about 10 minutes), seal the Bleu Wellingtons fully, baste the dough with garlic butter, finish the cook at 375° for 10-15 minutes, and top with parsley(if requested).

Hi! Love your stuff:) Could you make a short one about how to de-frost different items; I know it sounds basic, BUT there are some opinions.. would be nice to clear it out. Cheers Robin

German here, your Schnitzel looks soo good! The breading really puffed up from the meat, looks crispy. Just perfect. Almost an Austrian „Wiener Schnitzel“ just with chicken instead of calf 💪🏻

As a Singaporean, har cheong gai is one of the best things ever and it may be reddish and maybe not too much paste, hope you guys get to eat a good one in your lifetimes 😅 ❤

Glad you rolled it back on the Chicken Tenders thing- the Tender is actually its own muscle- each chicken only has two, and they're not that big. You probably could have gotten actual tenders, though.

Book ordered, can't hold back anymore. Yummy Food yay

I'm actually really sad the instant pot option didn't work out. Chick-fil-a uses pressure fryers for their chicken and it would have been really cool to be able to do that with a home appliance.

Instant pots rely on steam to pressurize, so if you've got oil in there instead of water, there's nothing to build up pressure

frying chicken under pressure (In a pressure cooker) is actually how fast food do it however they do it in a rather batch so that the moisture released from the chicken can build up pressure and also the chicken is friend inside a metal cage to prevent them from floating and stay submerged in boiling hot oil the entire cooking time. Boneless parts usually takes about 8 minutes to cook while chicken legs take about 12 minutes to cook and after that we will keep it in the oil for another minute before pulling it out to make sure the chicken is cooked through.

thank you so much

I love how we have 25 points at 19:06, but that definitely adds to 23. I had to pause and do it a few times to be sure, but yeah...just new math going on there. Irrelevant to the results and overall awesomeness of this video, thankfully! 😀

If I'm not mistaken here in Brazil, the frango a passarinho, it's actually just because of the size, not exactly about the seasoning and stuff, there's some legendary recipes from old places I. Brazil, but ye, thanks for adding our version!

Thattukada Chicken is served with porotta, a bread made of all purpose flour (maida) and palmolein oil, kinda similar to naan bread but a bit thin and a bit crispy.

I was about to call you out on the "Tenders vs Strips." Glad you caught yourself.

After living in Japan for about 7 years and trying all different kinds of Karaage, I can tell you it really is good. Even if they just refry frozen chicken, it's still amazing. Certainly has its place among the top fried chickens.

As a huge chicken fan, this was amazing!

Hey Josh. Made the buttermilk chicken today, as the recipe followed, and it seriously blew my mind! Some of the best fried chicken I’ve ever had. Anyone who’s thinking about cooking it, I highly recommend it.

The one you did like schmitzel, we actually do have a dish like that in austria. We just divide the chicken into thr basic 8 piece, coat it just like a schnitzel and fry it with butterfat and oil. Its called Backhendl. And its bloody amazing. Serve with a bit of lemon.

Karaage chicken is also my absolute favourite of all time! Goes great with saracha aioli 😊

This channel should earn much recognition... hats off to you and all the team

My family hunts a lot so we usually use pheasant or chukar onstead of chicken. Itd be fun to make these sometime with that.

Grew up on chicken kyiv, my friend called it "Advances Chicken Nugget", my favorite food

For Hat Yai chicken The crispy shallots are full of flavors that makes this dish stand out. ..finishing up by toss crispy shallots with a bit of sugar and chicken powder...sprink on the top of your favourite fried chicken served with sticky rice would be perfected Hat yai chicken will not stand up right with the flavored crispy shallots. Let me know how it works for you. ❤Sichuan chickens is my most favorite.

I think it depends on how you use the air fryer and what oils you use because mine come out actually not like that. I made a pretty juicy steak from one. Also, it could just simply be the type of air fryer. Some air fryers have better than others.

bro i love your content!!

Probably a long shot here but if you’re in OKC, you’ve gotta get the chongqing chicken at Szechuan Story. It’s soooo fragrant and Szechuan peppercorns have this spice but also a tingling feeling on the mouth. WOW I’m so glad it won international here.

Your Portuguese for frango a passarinho was actually not that bad, I’ll just say that is normally roasted and not breaded and fried so I got confused. Great video mate as always!

The best friend chicken recipe I've ever had were deep fried schnitzel style chicken thighs drenched in a sour and spicy lemongrass sauce. I believe the sauce was made like the Nashville chicken sauce but with chilli and lemongrass.

I ❤ this i will try some ty😊

Schnitzel you beat before coating thus its thinner and wider + sometimes bit of fresh pepper is added, other wise you made it correctly. Preparation have a huge impact on flavor so I would think it would score better. Anyway this is a very nice episode, made me hungry ;)

Schnitzels are normally fried in butter, also the breadcrumbs are normally seasoned. And Karaage is normally triple fried to get the extra crunch. Crap, now I'm hungry again!

Kudos for attempting it, but I've never seen a boneless chicken thigh being used on Frango à Passarinho. You want bone-d, skin-on, pieces of the entire bird - breast, wings, thighs, you name it. Has bone and skin, deep fried to perfection, has a lime juice to garnish, that's our dish for every best sunday.

I'm trying to find the music Joshua uses. That chill music is so beautiful to listen to. around 11:30 is my fave

You make it look so easy

You need better judges lol

I want to be a taste tester...😩 Those guys are having it good!

Italian here. Never heard this recipe of pollo fritto that you presented in this video 😅, when we fry chicken we usually made "cotoletta" that is basically chicken breast (flour -> egg ->breadcrumbs) fried in a pan with e.v. olive oil (south version) or butter (north version).

I loooove Chongqing Lazi Chicken, glad to see it being greatly appreciated.