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America’s ‘Fried Chicken War’

bbc.com

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Re: America’s ‘Fried Chicken War’

#81

Post by ValentineC »

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.

> Best fried chicken has to be Korean fried chicken at this point.

Two things I don't like about Korean fried chicken:

- Some places don't seem to marinade the meat enough, so the tasty fried skin is met with bland white meat inside; and

- Many places consider the drumette and flats to be separate pieces, while Southern fried chicken places consider the entire wing as one piece.

Re: America’s ‘Fried Chicken War’

#82

Post by wincy »

throwaway123x2 wrote: post #75

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

KFC is pretty good. Lately though if I want chicken I end up getting Popeyes (more Cajun), China’s-Fil-A (juicier, tastes marinated, the flavor seems to permeate better on their chicken strips), or Cain’s Chicken (you can buy 25 chicken strips for $27 and feed an army, not quite as good as Chuck-Fil-A.

If I’m feeling nostalgic I’ll get KFC sometimes, it’s not bad just the sides taste very fake. Like I can get mashed potatoes from a bag at Costco that taste better than their mashed potatoes.

Although the last time I tried to get KFC they were “out of chicken”. That was bizarre.

Re: America’s ‘Fried Chicken War’

#83

Post by nailer »

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.

There's beautiful things produced when something made traditionally suddenly hits a new culture that looks at it in new ways.

Korea with fried chicken, NY with pizza, Australian/NZ with coffee.

Re: America’s ‘Fried Chicken War’

#84

Post by II-V-I »

mikkelam wrote: post #57
II-V-I wrote: 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…

I'd love to know which place serves fried chicken sanwiches in Copenhagen, could you share that?

Of course. Jagger [1] is the one I'm speaking of.

[1]: https://jaggerfastfood.com/menu

Re: America’s ‘Fried Chicken War’

#85

Post by NikolaeVarius »

ValentineC wrote: post #81
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.

> Best fried chicken has to be Korean fried chicken at this point. Two things I don't like about Korean fried chicken: - Some places don't seem to marinade the meat enough, so the tasty fried skin is met with bland white meat inside; and - Many places consider the drumette and flats to be separate pieces, while Southern fried chicken places consider the entire wing as one piece.

You first points is not a property of the food style, just bad cooking.

Re: America’s ‘Fried Chicken War’

#86

Post by II-V-I »

listentojohan wrote: post #65
II-V-I wrote: 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?

Haven't tried that one. Thank you for the tip!

I recommend the one from Jagger. Best one I've found.

Re: America’s ‘Fried Chicken War’

#87

Post by wincy »

Larrikin wrote: post #77
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…

Oh neat, thanks for the heads up, the next time I travel out of the country I’ll have to make a point of trying KFCs to taste the difference.

I think KFC provides a baseline for other chicken restaurants though, like a “your chicken must be at least this good to have a chicken restaurant”. You have to get your MVP (Minimum Viable Poultry).

Re: America’s ‘Fried Chicken War’

#88

Post by CodeWriter23 »

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.

My ex-gf’s dad from the South made us fried chicken for Thanksgiving Dinner one year. He wouldn’t let on anything about his recipe or methods but it had this distinct buttery taste (which was awesome), I figure frying in clarified butter was part of his secret.

Re: America’s ‘Fried Chicken War’

#89

Post by wincy »

downerending wrote: post #8
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.

If you're ever in Kansas City and want to try serious good, cheap fried chicken, Go Chicken Go was pretty good last I was there. It has all the ambiance of a Greyhound bus station bathroom, but the chicken was really good.

Also if you’re in Kansas City and want to get food at a sit down place, Stroud’s pan friend chicken is the local spot. It’s become a little more “middle class” than its humble roots were, so it’s a little pricier, but it’s delicious. My uncle says it tastes exactly like my grandma used to make (which I unfortunately never got to try). Their cinnamon rolls are deliciously ooey gooey too.

If you’re in KC or surrounding suburbs on business there’s almost definitely one nearby.

Re: America’s ‘Fried Chicken War’

#90

Post by wincy »

selimthegrim wrote: post #55

They always say you've moved to New Orleans when you stop at Popeye's on the way home after getting $250 worth of groceries

Oh man now I want to get Popeyes for lunch. I swear they put some sort of drug in their red beans and rice, I just can’t get enough of that with some spicy chicken!

Definitely try Popeyes if you get the chance, we’ve got them all the way up here in Kansas City, so I’m not sure how wide their range is.

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