Korean Fried Chicken vs. Nashville Hot Chicken

Korean Fried Chicken (KFC) and Nashville Hot Chicken are quite comparable. KFC is defined by it’s thick, crunchy coating of starch as opposed to Nashville Hot Chicken’s seasoned flour coating. Both are great in their own way AND have unique histories. However, as you know, THERE CAN ONLY BE ONE!... Who will win the Battle of the Bites?!

P.S. Shoutout to Chef Andy Lim of Perilla Korean American Fare in Chicago for showing us around the restaurant, sharing chicky secrets and being an overall great hand. Cook on! 🤘🏻 Adam

Yield: Makes 1 Whole Chicken Each

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Korean Fried Chicken vs. Nashville Hot Chicken

IngredientsUSMetric

Korean Fried Chicken Dredge + Chicken

• 4-5 pound Whole Chicken, divided
• 2 cups Corn Starch
• 2 tsp Kosher Salt

Korean Fried Chicken Batter + Sauce

• 1/2 cup Corn Starch
• 1/2 cup All-purpose Flour
• 1/2 tsp Kosher Salt
• 3/4 cup Water
• 1/4 cup Vodka
• 1 Tbsp Vegetable Oil
• 3 Garlic cloves, minced
• 1 inch knob of Ginger, minced
• 1/4 cup Gochujang
• 3 Tbsp Soy Sauce
• 2 Tbsp Rice Wine Vinegar
• 1/4 cup Water
• 1/4 cup Sugar
• 1 tsp Sesame Oil

Nashville Hot Chicken Dredge + Chicken

• 4-5 pound Whole Chicken, divided
• 2 cups All-purpose Flour
• 2 tsp Kosher Salt

Nashville Hot Chicken Batter

• 1 cup Buttermilk
• 2 Eggs
• 1 Tbsp Louisiana-style Hot Sauce

Nashville Hot Chicken Spice Blend + Oil

• 1/4 cup Tbsp Cayenne Pepper
• 1 Tbsp Brown Sugar
• 1 tsp Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• Kosher Salt, to taste
• 1/2 cup Hot Cooking Oil from Frying

Instructions Fahrenheit Celsius

Korean Fried Chicken

1. A day before cooking, season the chicken generously all over with salt and pepper. Place on a wire rack placed inside a sheet tray and refrigerate uncovered overnight.
2. Preheat frying oil to 275F (135c). Whisk the ingredients for the dredge and batter in separate large mixing bowls and set up next to each other.
3. Drizzle the vegetable oil into a medium sauce pan over medium heat then toast the garlic, ginger and gochujang until aromatic, about 30 seconds. Whisk in the soy sauce, rice wine vinegar, water and sugar then increase the heat to high. Cook the sauce down until it coats the back of your spoon, 10-20 minutes longer. Whisk in the sesame oil until it is emulsified into the sauce, taste and adjust seasoning. Pour the sauce into a mixing bowl large enough to toss the chicken in, set aside.
4. Coat the chicken in the dredge, then dip into the batter before carefully placing each piece into the frying oil. Fry the chicken to an internal temperature of 155F (68c), about 15-18 minutes, the dark meat will take a little longer to cook. Remove the chicken, turn the oil temperature up to 350F (176c) and let the chicken rest while the oil heats up, let rest for at least 10 minutes.
5. Carefully place each piece of chicken in the frying oil for the second time, cooking until golden brown. About 5-7 minutes more. Once finished, immediately transfer the chicken from the frying oil to the bowl of sauce and toss to coat.
6. Drain the Korean Fried Chicken on wire racks and let cool for 5 minutes. Serve with pickles and cold light beer!

Nashville Hot Chicken

1. A day before cooking, season the chicken generously all over with salt and pepper. Place on a wire rack placed inside a sheet tray and refrigerate uncovered overnight.
2. Preheat frying oil to 275F (135c). Whisk the dredge and batter ingredients together in separate large mixing bowls, set next to each other. Mix the spice blend ingredients together in a large HEAT-PROOF mixing bowl, set aside.
3. Coat the chicken in the dredge then lay it into the batter then back into the dredge for a second time before carefully placing each piece into the frying oil. Fry the chicken to an internal temperature of 155F (68c), about 15-18 minutes, the dark meat will take a little longer to cook. Remove the chicken, turn the oil temperature up to 350F (176c) and let the chicken rest while the oil heats up, let rest for at least 10 minutes. Carefully place each piece of chicken in the frying oil for the second time, cooking until golden brown. About 5-7 minutes more. Drain the chicken on wire racks.
4. Reserve a tablespoon or two of the spice blend, set aside. Carefully scoop a couple ladles of hot oil over the spices in the HEAT-PROOF bowl. The spices will toast and sizzle. Drop each piece of double-fried chicken into the bowl of hot oil until completely coated, then remove and drain on wire rack once again. Sprinkle the reserved spice blend atop the oil-covered chicken.
5. Serve with dill pickle coins, french fries, Ranch Dressing and a positive 'tude.

Adam's Notes

Korean Fried Chicken:

• "Chimaek" (치맥) is the Korean term that refers to the pairing of Chicken and Beer, a combo so solid that it has its own name. "Chi" is short for chicken and "Maek" for beer.
• Traditionally, this chicken is served with beer and pickles but you can serve it with anything you want. Do you.

Nashville Hot Chicken:

• As you coat the chicken, the dredge will become wet from the batter. This is a good thing and is largely responsible for the crackly, jagged outside of "classic" American fried chicken.
• To make the hot spiced oil, use the a ladle to scoop up some frying oil. For a more flavorful oil, warm up some lard (pork fat) or schmaltz (chicken fat) and use that instead.