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America’s ‘Fried Chicken War’

bbc.com

61–70 of 108 posts

Re: America’s ‘Fried Chicken War’

#61

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).

Yeah sando and the buttermilk rotisserie chicken is legit

Re: America’s ‘Fried Chicken War’

#62

The only way to make fried chicken fast preserving its inner moisture is using a pressure fryer. That's the innovation that enabled KFC to become a fast food chain.

And here I thought it was buttermilk...

It is if you have the time. Doesn't scale well I'd imagine :)

Re: America’s ‘Fried Chicken War’

#63
Love that they use lard vs. the unhealthy vegetable seed oils that all places use nowadays.

Just like how McDonald's used to use beef tallow.

Best fried chicken has to be Korean fried chicken at this point. Double frying it gives the inside the tenderness temperature while the outside is perfectly crispy.

Re: America’s ‘Fried Chicken War’

#65
post #54

I'd love to choose a side. Sadly, I'm living in Copenhagen after living in the U.S. for many years and there's no fried chicken war and barely any fried chicken. I recently found one joint where you can get a decent fried chicken sandwich, though that's about as far as it goes. It's such a shame because the chicken you can buy here is, to my taste, of much higher quality compared to that in the U.S. The tenderness is…

The fried chicken sandwich/burger at Snack & Blues is top notch though - any other recommendations?

Re: America’s ‘Fried Chicken War’

#67

Love that they use lard vs. the unhealthy vegetable seed oils that all places use nowadays. Just like how McDonald's used to use beef tallow. Best fried chicken has to be Korean fried chicken at this point. Double frying it gives the inside the tenderness temperature while the outside is perfectly crispy.

I've been curious about McDonald's fries since I think they are tasty. There are many articles around that still say they use beef products in their french fries. According to their website they do not use beef, but a "beef flavoring" that contains milk products and not beef product.

https://www.mcdonalds.com/us/en-us/product/small-french-frie...

Re: America’s ‘Fried Chicken War’

#69
post #13

> 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.

Presumably they were buying the meat at one price, applying a markup, and selling, hence making money to buy food. It was likely not coming off the Magic Veal Tree.

Re: America’s ‘Fried Chicken War’

#70

The only way to make fried chicken fast preserving its inner moisture is using a pressure fryer. That's the innovation that enabled KFC to become a fast food chain.

And here I thought it was buttermilk...

Doesn't that take hours?
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