In a bold move echoing across the nation, Malaysians have spoken out as over 100 KFC outlets temporarily close their doors.
Though the recent boycott is being framed for the suspensions, the real reason is clear: Malaysians are fed up with the modern state of KFC.
Expensive for its miniature chicken and small servings of sides, paying upwards of RM20 for a snack plate with its two fist-sized chicken pieces is nonsensical, especially with the rising cost of living.
Let us not even get started with the service value at most KFC outlets. In the wake of this, here are GotTen’s five alternatives to the best fried chicken restaurants for Malaysians.
Marrybrown
It may look like a foreign fast food outlet, but Marrybrown is a Malaysian homegrown brand that was founded in 1981.
For those who want fast food franchise-style fried chicken that is accessible, opt for Marrybrown.
The brand’s staunchest defenders and even those who try Marrybrown’s fried chicken for the first time have both claimed it easily surpasses KFC’s.
Marrybrown’s Lucky Plate combo, which is the equivalent of KFC’s Snack Plate, costs half the price of the latter.
Sugarbun
Sugarbun, a product of Borneo, or Sarawak specifically, is largely concentrated in Kuching and other parts of Sarawak.
In West Malaysia, particularly the Klang Valley, Kuala Lumpur, and Putrajaya, its outlets are quite scattered.
Sugarbun’s famous fried chickens are called Broasted Chicken, which is seasoned with local spices and pressure-fried.
Fans of these chickens have claimed that the spice blend is unique and extremely umami.
Pricing is also relatively cheap; its three-piece chicken makes KFC’s pricier two-piece snack plate look like a joke.
Another interesting aspect of Sugarbun’s outlets is how they also offer other local Sarawakian dishes, like giant garoupa mee hoon or fried rice.
Lim Fried Chicken
Subang’s own fried chicken brand, Lim Fried Chicken, is the “OG” or “original gangster” in the Malaysian fried chicken game.
From a humble beginning in SS14 over 40 years ago, Lim Fried Chicken now has 12 restaurants (according to Google Maps) in the Klang Valley and, rather hilariously, a lone Borneo outlet at the other end of Sabah, in Tawau.
Unlike the fast food style of other fried chicken brands, Lim Fried Chicken specializes in the nasi lemak and chap fan (economy rice) style of fried chicken, where the meat is coupled with rice and vegetables.
Their fried chicken can also be bought à la carte.
For Muslims, many of Lim Fried Chicken’s outlets are halal-certified by JAKIM.
Fowlboys
Heavily inspired by the Americanized fried chicken joint formula, Fowlboys’ menu is stacked with fried chicken, from behemoths like the dual chicken thigh Double Clucker and indulgent.
Sugar Daddy burgers to the tried and true purely fried chicken pieces.
Buttermilk-brined for 24 hours and then pressure-fried, Fowlboys’ fried chicken can be ordered with the bone still in or boneless.
The brand also has an American-style combo of fried chicken and waffles.
The fried chicken comes in several heat flavours and has a variety of sides, extras, drinks, and milkshakes.
Fowlboys has two outlets in SS15 and Hartamas.
Hot Bird
We have now reached the T20 or upper M40 territory when it comes to local fried chicken.
Founded by husband-and-wife duo Kelvin Wong and Chelsea Yin Ee, Hot Bird is relatively new in the local fried chicken game, but they arrived carrying a figurative flamethrower.
Hot Bird specializes in Nashville-style hot chicken, which is no-nonsense when it comes to being spicy.
Diners can pick one of six heat levels, which range from no heat to the Reaper, which is produced from a blend involving imported California Reaper pepper, which has an average of 1.6 million Scoville heat units.
For comparison, the local cili PADI’s Scoville heat units range between 50,000 and 100,000.
Those who have eaten Hot Bird’s products have attested that, unlike other brands’ spicy chicken, the heat of Hot Bird’s fried chicken does not mask the different flavours that are coalescing together.
Other main items on the menu include jumbo tenders and a burger, while the most popular sides are the Cajun fries and different sauces that provide a variety of flavour profiles that go with the sides and main dishes.
Hot Bird’s two restaurants are located in Damansara Uptown and SS15.
