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America’s ‘Fried Chicken War’

bbc.com

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Re: America’s ‘Fried Chicken War’

#11

Post by askafriend »

adaisadais wrote: post #10

I moved to SF last year from SC and it has been a royal pain to find a good fried chicken joint. Friends, if you find yourselves in the southeast do your best to get into a Bojangles. Any suggestions for a good chicken joint in the Bay Area?

Get the fried chicken sandwich from RT Rotisserie (they do deliver) - it's the fast-casual arm of the acclaimed Rich Table restaurant.

All of the food at RT Rotisserie is incredible (their menu isn't large), but the fried chicken sandwich is especially notable (along with the lamb pita sandwich).

Re: America’s ‘Fried Chicken War’

#12

Post by curiousllama »

koenigdavidmj wrote: post #3

Another Kansas chicken place worth mentioning is the Brookville Hotel. It’s two lies for the price of one—no longer in Brookville (now in Abilene) and no longer a hotel (but they have some old rooms preserved as a museum). But it serves half a fried chicken per person, plus all the fixings (creamed corn, mashed potatoes, coleslaw, and more), at a sit-down white tablecloth establishment, for under 20 per plate.

You want to talk value... Harolds fried chicken in the south side of Chicago has half a fried chicken, a bed of fries, two slices of wonderbread and a shot of coleslaw all smothered in mild sauce for less than 5 dollars.

I'm sure some pedant is about to come out with "oh really, the cole slaw is smothered in mild sauce?" Yes. Nothing in that bag avoids the sweet tang of mild sauce shoved through bulletproof glass.

It's the greatest food in the world.

Re: America’s ‘Fried Chicken War’

#13

Post by danans »

> To keep her family from starving, Annie began selling ham and veal sandwiches for a few pennies to miners passing the front of her house.

It seems like an editor at the BBC missed something here. This should have probably read "To keep her family from destitution" - if they had ham and veal to sell, they presumably had it to eat themselves.

Re: America’s ‘Fried Chicken War’

#14

Post by stephenhuey »

kyllo wrote: post #7
NikolaeVarius wrote: post #5

Earlier quoted context omitted.

They have a NYC branch. I argue that they use entirely too much sugar in their spaghetti. Not that I have some moral outrage about sugar in the stuff, but it was actively very sweet.

Yes, Filipino spaghetti is definitely intended to be sweet--it uses banana ketchup in the sauce. Bananas were used as a substitute for tomatoes due to the Philippines' relative abundance of the former. https://en.wikipedia.org/wiki/Banana_ketchup

Banana ketchup usage for Filipino spaghetti came about during a tomato sauce shortage in the Second World War:

https://www.smithsonianmag.com/arts-culture/filipino-cuisine...

Re: America’s ‘Fried Chicken War’

#15

Post by ibassf »

adaisadais wrote: post #10

I moved to SF last year from SC and it has been a royal pain to find a good fried chicken joint. Friends, if you find yourselves in the southeast do your best to get into a Bojangles. Any suggestions for a good chicken joint in the Bay Area?

The Front Porch is aight, it’s not the south though. Oakland has some downscale places that are more authentic. And then there’s great Korean fried chicken but that’s a whole different game.

Re: America’s ‘Fried Chicken War’

#17

Post by germinalphrase »

curiousllama wrote: post #12
koenigdavidmj wrote: post #3

Another Kansas chicken place worth mentioning is the Brookville Hotel. It’s two lies for the price of one—no longer in Brookville (now in Abilene) and no longer a hotel (but they have some old rooms preserved as a museum). But it serves half a fried chicken per person, plus all the fixings (creamed corn, mashed potatoes, coleslaw, and more), at a sit-down white tablecloth establishment, for under 20 per plate.

You want to talk value... Harolds fried chicken in the south side of Chicago has half a fried chicken, a bed of fries, two slices of wonderbread and a shot of coleslaw all smothered in mild sauce for less than 5 dollars. I'm sure some pedant is about to come out with "oh really, the cole slaw is smothered in mild sauce?" Yes. Nothing in that bag avoids the sweet tang of mild sauce shoved through bulletproof glass. It…

Harolds is really good, but if you’re in Minneapolis go high dollar and get the Tennessee Hot from Revival.

Re: America’s ‘Fried Chicken War’

#18

Post by stronglikedan »

For those in the SE US, I recommend trying Publix fried chicken, if you haven't already. I get a whole fried chicken for less than $10, and it's better than anything I've had in a restaurant. The trick is to call an hour ahead, and have them make it fresh for you. That's half a fried chicken, plus another half as fixin's!

Re: America’s ‘Fried Chicken War’

#20

Post by chirau »

adaisadais wrote: post #10

I moved to SF last year from SC and it has been a royal pain to find a good fried chicken joint. Friends, if you find yourselves in the southeast do your best to get into a Bojangles. Any suggestions for a good chicken joint in the Bay Area?

Bojangles is the truth. These days whenever I find myself back in Durham once a year, I always stop by CookOut for their tray and Bojangles for chicken and the biscuits and the gravy.

Legend has it they put crack in that chicken that's why it's so good.

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