Fried Chicken 101: The different types and where to find them in the Klang Valley

Hotbird is a local favourite when it comes to spicy fried chicken. The fried chicken spot specialises in Nashville hot chicken, dousing pieces of perfectly crispy chicken in its homemade spicy oil. At Hot Bird, you can choose your level of spice depending on how adventurous you’re feeling that day. Find fiery fried chicken served as chicken tenders, paired with coleslaw, or sandwiched between burger buns.  

While Fowlboys doesn’t focus specifically on Nashville hot chicken, its spicy fried chicken sandwiches have garnered acclaim across the Klang Valley. Chicken thighs are coated in only the crunchiest batter that you can spice to your liking. Find burgers filled with coleslaw and pickles, buffalo sauce, or its signature Fowl jam. We recommend ordering a helping of its chicken and waffles, topped with honey butter and maple syrup. 

The term karaage doesn’t technically define a food but encompasses a Japanese deep-frying technique. Marinated pieces of meat or vegetables are coated in a blend of flour, potato starch, or corn starch before being lightly fried till golden brown. Don’t confuse karaage for tempura! They’re entirely different processes. 

See also: Tatler Dining Guide 2024: The best Japanese restaurants in Malaysia

Piping hot bowls of ramen are this Taman Desa eatery’s specialities but its chicken karaage proves the menu’s highlight. Its chicken is expertly prepared, bringing together crunch and tenderness for textural complexity. Soulful, crisp, and brightened by a squeeze of lemon, its karaage is best eaten alongside its signature noodle soups 

Discreetly nestled on the first floor of an SS15 shop lot, Ryori Kitchen serves some of the Klang Valley’s best yakitori. The restaurant is equipped with a comprehensive selection of seasoned skewers and also brews its own craft beers to pair with each dish. Despite focusing on yakitori, its chicken karaage is some of the best I’ve tried. Perfectly tender and not floury in the slightest, Ryori offers both bite-sized karaage and fried chicken wings that are eaten best with pints of its signature brews.

Classic fried chicken is a broad term. When you think of fried chicken, you probably imagine a drumstick coated in an airy, perfectly crisp, and golden brown crumb. The meat should be fall-off-the-bone tender and ethereally light. The fried chicken from the restaurants below epitomise these qualities. Table & Apron and VCR boast some of the best in town, platforming it in the most traditional sense. 

Soaked in lemongrass brine before being dressed in its signature buckwheat batter, Table & Apron has made classic fried chicken its own. Its buckwheat fried chicken is the highlight of its menu—a dish that has singlehandedly turned first-time visitors into vehement regulars. Pair a plate of this with dishes from its selection of comfort food like pumpkin hummus, roasted cauliflower with ricotta, or ulam herb rice. 

VCR may spearhead Malaysian coffee culture, but one of its best dishes is undoubtedly its Pennsylvania’s Soul. Crispy fried chicken coated in habanero butter served alongside potato waffles makes for one of the most savoury brunch plates in town. The dish is uplifted by a drizzle of sriracha mayo and brightened by fresh pomegranate seeds. The café also offers guests a side of chrysanthemum syrup, a welcome take on classic chicken and waffles with maple syrup. 

The exact recipe of Chicken 65 consistently varies but one ingredient proves a constant—chillies. A type of fried chicken prominent in South Indian cuisine, Chicken 65 entails boneless chicken marinated in chilli, ginger garlic paste, and other spices before being fried until crispy. Curry leaves are typically tempered before the chicken is fried, lending the dish a distinct fragrance. It is most popularly eaten as an appetiser, but locally, you’ll find it as a popular accompaniment to banana leaf or at Indian restaurants. 

Betel Leaf has established itself as a frontrunner when it comes to authentic Chettinad cuisine in Kuala Lumpur. Offering both South and North Indian fare, the restaurant serves an impressive selection of dishes cooked 65-style. Its chicken 65 is the most popularly ordered, best eaten before more substantial plates of biryani and chilli mutton. 

If you’re a fan of banana leaf, chances are you’ve had multiple meals at the pre-pandemic, two-storey version of Devi’s Corner. Since its downsize, the restaurant has continued to offer its signature banana leaf sets that, in this writer’s opinion, have remained just as tasty. Its chicken 65 is one of its most well-loved dishes, besides its signature fish curry. Order a portion to flood with curry or eat with a mountain of rice. 

Perhaps the most popular type of fried chicken in the Klang Valley, ayam goreng berempah is a Malaysian favourite which our dining scene is in no shortage of. Most commonly eating with nasi lemak, you can find pieces of ayam goreng berempah in nearly any neighbourhood eatery or roadside stall. This Malay-style fried chicken sees a marinade of galangal, lemongrass, turmeric, and chilli flavour pieces of chicken before being deep-fried. Any remnants of leftover marinade are fried into crispy threads that top the final dish. 

Don’t miss: Nasi lemak nominated for Unesco World Heritage status

Perhaps a controversial entry to this list, Village Park Restaurant is arguably more renowned for its ayam goreng than its nasi lemak. Its spiced fried chicken is consistently tender, served piping hot, and with generous amounts of deep-fried spice paste threads. Visit Village Park for its nasi lemak, but stay for multiple helpings of its ayam goreng berempah. 

Nasi Lemak Wanjo has stood the test of time, operating for decades in Kampung Baru. It consistently draws a crowd for its expansive selection of side dishes or lauk. Its nasi lemak is best paired with a serving of ayam goreng berempah alongside sambal sotong and paru goreng. 

Popularised across the globe as popcorn chicken, Taiwanese fried chicken can actually be found in multiple varieties. The first is the familiar and well-loved popcorn chicken while the second is a type of tenderised and seasoned chicken cutlet. They’re extremely popular street snacks in Taiwan, with the second style being most commonly found in night markets. Both versions of the dish feature distinctly textured, crackly crusts covered in savoury seasoning powder. 

Offering both popcorn chicken and Taiwanese night market-style chicken, Formosa is a neighbourhood spot specialising in Taiwanese cuisine. Its fried chicken dishes prove notable highlights and are seasoned with salt imported directly from Taiwan. Each dish is a nod to Taiwanese street food, and guests can also expect braised pork rice, sweet potato balls, and mee sua. 

While Ninth Hill Restaurant may specialise in Taiwanese cuisine, its signature is salted crispy chicken. Tenderised cuts of chicken form this dish before being fried until crisp, crackly, and golden. The Kepong eatery’s chicken is seasoned with its own blend of aromatics and can even be ordered topped with curry leaves and salted egg sauce. 

Bite-sized wings and generous coatings of sauce are this dish’s defining factors. Drummettes and wings are fried twice to create a distinctly crunchy and almost translucent crust. Korean fried chicken can be found coated in a number of seasonings but its most popular iterations are yangyeom, a sweet and spicy gochujang dressing, ganjang or soy garlic chicken, and huraideu, classic fried chicken without any sauce. 

We may be spoilt for choice when it comes to Korean fried chicken in Malaysia, but there are few spots that craft it better than Seoul Chicken. A down-to-earth eatery in Sunway Giza Mall, Seoul Chicken is one of the city’s best kept secrets. Its most popularly ordered dish proves its chicken platter—a tray of four of its signature flavours. Order this to try its crispy, spicy, soy, and yangnyeom chicken (but be prepared to leave with sauce-stained fingers). 

The Malaysian arm of one of South Korea’s favourite fried chicken spots, BHC Chicken has garnered local acclaim for its excellent takes on fried chicken. The eatery has an impressive selection of flavours to choose from, with its signature being Bburinkle chicken—crispy fried chicken coated in a cheese and vegetable seasoning. 

We couldn’t put together a guide to fried chicken in the Klang Valley without a mention of one of the most well-known homegrown chicken spot—Lim Fried Chicken. 

Beginning its journey with an SS14 hawker stall and unparalleled fried chicken, Lim Fried Chicken has since become a comfort food staple in the Klang Valley. The restaurant has been operating for over two decades and has since expanded across the country. Served with local favourites, you’ll hear a distinct crackle upon tucking into a piece of this spot’s chicken. Visit Lim Fried Chicken for chee cheong fun served with its namesake or opt for a plate of fried chicken and vegetables. 

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