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America’s ‘Fried Chicken War’

bbc.com

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Re: America’s ‘Fried Chicken War’

#71

Post by stronglikedan »

daseiner1 wrote: post #24
stronglikedan wrote: post #18

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!

damn, i didn’t even know the call ahead was an option - grew up in central Florida. On the left coast, Vons fried chicken is phenomenal imo

Besides the fresh preparation, the next best thing about call-ahead is that you can ask them to do all dark meat, which I prefer.

Re: America’s ‘Fried Chicken War’

#72

Post by bpyne »

The best I've eaten was from a stand at a Dominican Republic heritage festival in Providence, RI sometime between 1989-1991. A little, old, Dominican woman cooked the chicken. It was loaded with flavor including some spice.

Recently I picked up friend chicken from a small restaurant in Providence, RI called North. It was their take on chicken karaage. It was crispy but tender and was spiced with something mildly hot. It's my new favorite.

I prefer sticking with the small places. They're not afraid to spice to local tastes rather than spice for the median person in the US.

Re: America’s ‘Fried Chicken War’

#73

Post by russnewcomer »

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.

Salina native here who never thought I'd see Brookville Hotel on HN.

Brookville Hotel chicken really is great, a lot of food, but great. If anyone reading this is ever driving down I70, you won't go wrong stopping there, right off the interstate in Abilene. Hey, make a whole trip of it and visit the Eisenhower Museum, too, they have done a lot of remodeling and it is a fascinating slice of WWII and Eisenhower's presidency.

Re: America’s ‘Fried Chicken War’

#74

Post by dmonagha »

stronglikedan wrote: post #18

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!

I grew up on Publix fried chicken. If you find yourself relocated to FL and invited to a House Party/BBQ/Picnic/Bible Study, bring Publix friend chicken and you'll make immediate friends.

Re: America’s ‘Fried Chicken War’

#76

Post by wincy »

westwooded wrote: post #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.

I’ve started using lard as my secret ingredient. Everyone loves my cooking, except one acquaintance who turned out to be vegetarian. I make sure to let people know what my “secret ingredient” is before they eat now.

Re: America’s ‘Fried Chicken War’

#77

Post by Larrikin »

throwaway123x2 wrote: post #75

What do people think of KFC's fried chicken in the US?

Personally, it's trash chicken that's usually poorly fried that comes with awful sides, with the best spice blend of any chicken I have ever had that wasn't coated in a sauce. The corporate suits have found a way to basically destroy the product by doing everything as cheaply as possible yet there is still a glimmer of what must have been an amazing product.

It taste better in other countries but not because they do a better job replicating the original, but because it just taste like a completely different chicken place with the same logo. It's like getting Fanta in a different country.

Re: America’s ‘Fried Chicken War’

#78

Post by vorpalhex »

westwooded wrote: post #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.

We recently deviated from our normal wings place to get some korean fried chicken and it was heavenly. Excellent texture, great seasonings and very creative fusion-style sides.

Re: America’s ‘Fried Chicken War’

#79

Post by mc_blue »

danans wrote: post #16

I don't know if it is any good by discerning fried-chicken standards, but I would be amiss not to put in a plug for the American fried-chicken destination of my youth: Frankenmuth, MI (AKA Michigan's little Bavaria): https://www.frankenmuth.org/dining/world-famous-chicken/

Yep - my family makes a trip to Frankenmuth in November/December each year. We walk around the shops downtown, get stuffed with fried chicken and those delicious noodles at Zehnders, and then wrap up with a walk around Bronner's.

Re: America’s ‘Fried Chicken War’

#80

Post by Simon_says »

throwaway123x2 wrote: post #75

What do people think of KFC's fried chicken in the US?

It was one of the delights of my childhood many decades ago. I've tried it twice in the last decade, and both times, I literally (not figuratively) threw up both times because of how disgusting it made me feel. I'll never have it again. I presumed that they must changed the recipe in some misguided attempt to cut costs, but I never really looked into it.
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