Recently, an article published on the dcinside forum in November titled "Recommendations From a Guy Who Spent 50 Million Won on Fried Chicken (치킨5천만원넘게쓴놈인데추천해준다)," triggered a lot of reposts, heated discussions, and cross posting to other forums.

50 million won is roughly equal to 50,000 dollars. Based on an average fried chicken order of 20,000 won, this netizen ordered fried chicken more than 2,500 times. Perhaps this person is quite well-off...

Let's take a look at the fried chicken he recommended and some of the responses people had.

The Original Posting On dcinside

ORIGINAL FRIED CHICKEN

Most Crispy: BHC

Most Juicy: BBQ

Many people judge a chicken restaurant based on its ability to make good plain fried chicken. Anybody can make good chicken if you just cover it with sauce.

So the original creator of the list narrowed it down to two criteria: crispiness and juiciness. And most commenters agreed not only that these are the most important criteria, but they also agreed that BHC and BBQ chicken were the best in those regards.

Most of the discussion revolved around people wanting the chicken to be juicy without being overly greasy from the oil in which it is fried. The juice should come from the meat, not the grease. And everyone likes a satisfying crunch when they bite in!

YANGNYEOM CHICKEN

Best Flavor: Pelicana

Pelicana's flavor comes highly recommended by the chicken master. 

In fact, Pelicana claimed that it was the first restaurant to create foreign-style fried chicken, and argued with another chain called Mexican Chicken for several years over the title. In the end, Mexican fried chicken won and was determined to be the first pioneer. 

But regardless of who was first, second, or last, the real stakes are on who has the best flavor. Pelicana Chicken comes out on top in that regard.

SOY SAUCE CHICKEN

Hosigi: Spicy Soy Sauce Chicken

Kyochon: Original Chicken

Toreore: Half and Half Chicken

The original creator of the list -- the chicken master -- narrowed down the list of best soy sauce flavored chicken to the top 3; Hosigi, Kyochon, and Toreore Chicken.

In the comment of the article, a netizen replied, "At Hosigi Chicken I had to admit this guy is a chi-jal-al (치잘알 · a person who knows fried chicken very well)," and went on to describe why. 

This has deepened the credibility of the list, and all three of them are worth tasting. Moreover, many comments acknowledged him as a chi-jal-al.

HONEY-FLAVOURED CHICKEN

Kyochon: Honey Combo

Honey is a popular flavoring for a lot of things like tea, lip balm, cereal, etc. But does it really belong on chicken?!

Anyone who has tasted Kyochon's Honey Combo Chicken would happily attest to the fact that honey does in fact complement fried chicken very well. It comes highly recommended by the chicken master.

YANGNYEOM MAYONNAISE CHICKEN

Cheogajib: Supreme Yangnyeom Chicken

Source: Chagajib Chicken

Similar to adding honey to chicken, many people might gawk at the idea of adding mayonnaise. But it complements the yangnyeom sauce and the greasiness of the chicken well. 

This company has begun opening branches around Asia, so people in other countries are quickly acclimatizing to and wanting more of this interesting flavor combination.

BAKED CHICKEN

Goobne: Crunchy Pepper Chicken

BONELESS CHICKEN

Goobne: Crunchy Pepper Chicken

Toreore: Half and Half Chicken

Jadam: Half and Half Chicken

Source: Jadam Chicken

The last category is boneless chicken, which is more popular among those who don't want to eat with their hands. 

According to the comments by other netizens, Jadam Chicken is worthy of special mention. Apparently, it's delectable!

I think it's a good idea to take advice from someone who's ordered fried chicken over 2,500 times. He certainly has credibility to make these claims. 

In the general comments, there were also largely positive reviews and general agreements.

Although, there are still many people commenting things like "Why is there no Kyochon Red Chicken," and "Why is there no green onion fried chicken category?" 

The inventory of this article is still causing a lot of discussion on the Korean website and social media. It's a very controversial topic in Korea. What do you think?