#fried-chicken

#fried-chicken

In an article by Southern Living, Huck's was almost immediately named as a prime spot for tasty chicken. The roadside snack is Goldilocks-esque: not too spicy, not too salty and with a soft interior and a crisp exterior. "I have to say, I'm pleasantly surprised by their tasty chicken and will be eating it again!" revealed blogger Marty Wombacher of Meanwhile, Back in Peoria. His colorful review noted its value for money, juicy meat, and crunchy breading - emphasizing the tastiness of Butch's dipping sauce.

Back when TV commercials were something people timed their bathroom breaks to, you might remember seeing an ad or two starring Muhammad Ali boxing for a plate of fried chicken. Or perhaps you can drag forth memories of comic books featuring a little chef on the back of a wagon holding a plate of chicken by the name of Pioneer Pete. If you grew up in or grew up visiting California, specifically near Los Angeles, then you're probably remembering Pioneer Chicken, the one-time golden child

Fried chicken has long been a favorite fast-food across a vast range of people, with roots deep in Southern and African American culture as well as ancient Rome.

Japanese fried chicken, or karaage, often uses boneless filets and smaller, bite-sized chunks for quicker cooking and easier eating with chopsticks, while Korean fried chicken utilizes familiar cuts like wings and drumsticks.

This tiny, family-friendly place serves some of the best fried chicken in the Bay. Each piece is crispy, juicy, and pairs perfectly with their fluffy waffles.

"Founded in 1985 by Sri Lankan-born Kannalingam 'Indran' Selvendran, Morley's has evolved from a single south London shop to a renowned chain across the city."

Popeyes uses beef tallow, a solid fat rendered from beef, for its fried products, enhancing flavor and heat stability, crucial for deep frying.

Brining the chicken before making buttermilk fried chicken is not necessary, but it can enhance the flavor and juiciness of the meat.