The secret to the best fried chicken, according to Hot Bird, Table & Apron, BHC Malaysia, and The Chicken Club

Easy mistakes to make when frying chicken, however, are overcoating with the batter and overcrowding the fryer. “You want to keep your oil temperature from dropping too low, which results in oily batter,” shares Wong. 

Hot Bird keeps their customers keen by frying upon order, resulting in perfectly crunchy chicken. “The signature hot oil drizzled on our chicken is also our special secret recipe,” says Wong. “We also brine our chicken, so even without the hot oil, it is still incredibly tasty.” In the future, Yin and Wong hope to expand Hot Bird to share Nashville-style hot chicken with even more customers.

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Neighbourhood restaurant Table & Apron’s signature buckwheat fried chicken is a staple on the menu and is a dish loved by many. “Our fried chicken is rooted in Thomas Keller’s fried chicken recipe, alongside an inspiring dining experience in udon shop Koya, London, about a decade ago,” owner Marcus Low says. “The recipe is fairly technical but important to achieve the type of crust we want, and truth be told, I traversed the entire fried chicken world before landing on this.” 

Whatever amounts of R&D Low went through, his efforts were worth his time. The restaurant’s buckwheat fried chicken is crispy, flavourful, juicy, but most importantly, ethereally light. “If you really geek out, I like to assess how seasoned and tender the meat is, as well as the texture of the crust, to determine the quality of a fried chicken,” Low elaborates.

Low goes on to share his tips for beautifully crisp and delicious fried chicken: “First, the best bird you can find out there dictates how good the end product is.” He recommends seasoning the chicken and keeping the frying oil hot. “Have everything ready to be able to dredge, coat, and fry without waiting time (moisture is flour’s worst enemy) and eat that chicken fresh off the fryer!” he enthuses.

He also sheds light on some things to avoid: “an oil temperature below 170 degrees Celsius will result in the fried chicken soaking up oil, so watch your oil temperature.”

When it comes to fried chicken, Table and Apron keeps it simple and straightforward. “Fried chicken for world peace,” chuckles Low. “Every fried chicken is a good fried chicken!”

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The founders of BHC Malaysia first had their taste of BHC’s Korean fried chicken in Korea in 2017 and fell in love with its punchy flavours. Four years later, the brand was brought to Kuala Lumpur, and in less than a year, six BHC stores opened within the Klang Valley. 

“We believe that good Korean fried chicken should have three components perfected—texture, flavour, and presentation,” the team shares. “If executed well, the best fried chicken of your life should have a crisp or crunchy outer crust while preserving juicy, tender meat inside.” Whether coated in sauce or plain, the chicken should remain succulent, well-seasoned, and packed with flavour.

The team shares their insights for the best fried chicken. First, fresh chicken should be selected over its frozen counterparts, as this alters cooking time and taste drastically. “One needs to also understand cooking times and temperature, which depends on the size of chicken and type of batter,” BHC’s team says. “It is important to maintain a consistent cooking temperature, as fluctuations affect the overall quality and taste.” Thirdly, a light batter is key to achieving a crispy outer layer and seasoning every step of the way results in flavours in every bite.

When making fried chicken, the process should not be rushed. “Don’t skip the resting period after frying and enjoy the chicken while it is still hot and fresh!” the team enthuses.

BHC offers eight types of chicken to cater to different palates and constant research is done to develop new flavours and stay ahead in the world of fried chicken. “We hope to share the authentic taste of Korean fried chicken with all Malaysians!” they finish.

Brought to you by the brains behind modern Asian restaurant Ember, The Chicken Club was founded with the goal of serving fuss-free fast food without compromising on quality. “There’s no gimmick to our fried chicken—we treat the product with respect with the notion that we are consumers too, so we proudly serve our guests chicken the way we would want to have it as well,” owner Gary Anwar says. 

When it comes to fried chicken, Gary believes that good quality chicken, consistent seasoning, accurate frying temperature, and clean oil are the main considerations. “Invest in a good thermometer to check oil temperature and the doneness of the chicken,” he says. “It is crucial to have the chicken cooked between the optimal temperatures of 160 to 180 degrees Celsius to avoid the outside from cooking before the insides are done.”

He recommends brining instead of seasoning for a well-rounded and seasoned chicken and a juicier end product after frying. “Make sure the batter, dry or wet, is coated properly to ensure all round crispiness and ensure you have enough oil when frying,” he adds. Having too many fried pieces at once decreases the oil temperature, making the fried chicken oily.

“In the future, we hope to expand our menu so more people are able to try our, in my honest opinion, delicious fried chicken,” Gary smiles.

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