There's A Reason Cold Fried Chicken Ruled Old-School Picnics, And It's Clear As Day - Tasting Table

"Picnicking gave people a new opportunity to leave the city and experience nature in a way they never could before. The picnic basket helped make outdoor dining practical, and the invention of the Thermos in 1904 allowed people to bring hot beverages on the go. While there are no rules about what foods can be enjoyed at a picnic, cold fried chicken has been a staple for decades and with good reason."

"There are published accounts of picnics and their menus from every decade between the 1910s through to the 1960s that all mention fried chicken being included. A 1912 New York Times article recalls the writer's childhood picnics where fried chicken, peanut butter sandwiches, and coconut cakes were served. That means it was a standard picnic dish even in the 1800s, but you can trace the origins of fried chicken all the way back to Ancient Egypt."

"Unlike most fried foods, chicken doesn't develop an unpleasant texture after it cools down. Try to imagine bringing cold french fries to a picnic. The chicken's still-crispy coating stays delicious and, as it sits, the juices redistribute through the meat and the flavor actually gets better. On a sunny day at a picnic, the ease of choosing cold chicken was and is a win all around."

"It's worth remembering that fried chicken wasn't always so convenient, however. It used to be considered a special occasion food, especially back when you had to catch and slaughter the bird yourself. Going through the process of breading and frying chicken meant it was a real treat. It retained its sense of occasion even after grocery stores made getting chickens easier."

Picnicking rose in the 19th century as railroads and automobiles enabled city dwellers to access the countryside. The picnic basket and the Thermos (invented in 1904) made outdoor dining practical by allowing transport of food and hot beverages. Fried chicken became a picnic staple because it travels well, tastes good at room temperature, and its coating stays crispy. Published menus from the 1910s through the 1960s routinely included fried chicken, and the dish's culinary roots can be traced back to Ancient Egypt. Historically, frying chicken was a special-occasion labor-intensive practice, preserving its status as a treat even after commercial availability increased.

Read at Tasting Table