Most Popular Fried Chicken Dishes
A traditional Japanese dish and a form of katsu is chicken katsu. It is made by dredging in flour, eggs, and panko breadcrumbs with tender chicken breast, then frying the cutlets in hot oil until they become golden and crunchy. While the most common option is chicken breast, other parts of the bird may also be used.
Cut into smaller pieces, the cutlet is traditionally served as it is eaten with chopsticks. A tangy, soft, and thick Worcestershire-like concoction made from apple purée, the dish is served with steamed white rice and katsu sauce.
In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. Usually, the marinade is based on common spices such as lemongrass, galangal, turmeric, and tamarind, but since the dish is enjoyed nationally, there are various regional variants that may include other spices and marinades, or different additions such as grated coconut or crumbs of rice flour.
All varieties of ayam goreng can be enjoyed as individual dishes, typically accompanied by rice and fresh vegetables or salads, but in Indonesian banquet-style meals, ayam goreng is also a popular side dish.
Hot chicken is Nashville, Tennessee’s signature dish, typically consisting of pieces of chicken that are fried in cayenne pepper paste until a rusty red color grows. It is usually served on the side with sliced pickles or coleslaw on slices of white bread.
A man named Thornton Prince, who was a notorious womanizer, invented the dish in the 1930s. She made him chicken for breakfast and added the spiciest spices she could find, hoping that Prince would hate the meal, but her idea backfired and Prince enjoyed it so much that he even took it to his brothers, who shared his positive emotions. One of Prince’s girlfriends was mad at him.
The chicken dish was then moved to the Hot Chicken Shack of the Prince, a restaurant run by the brothers. What started as an act of retribution is now considered a staple of Nashville late-night dining, and in recent years, the dish has become so popular that it can also be found in Atlanta, New York, Chicago, Los Angeles, and Philadelphia.
General Tso’s chicken
General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried along with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine.
While named after General Tso Tsungtang, the dish has no relation to him in real life. The dish is most likely a descendant of a basic chicken dish from Hunan, and two immigrant chefs, Chinese and Taiwanese, claim to be its inventors, respectively.
It is possible to change the sweetness and spiciness of the dish according to one’s taste, and either steamed or fried rice is served with the dish.
Orange chicken, originally a Chinese dish from the Hunan area, was quickly Americanized and served in numerous fast-food restaurants in North America. It is a dish that is fried with sweet and sour orange and chili sauce, consisting of battered chicken.
A chain restaurant named Panda Express credits itself in the United States with developing the Americanized version of the dish, transforming it into a meal that is much sweeter than the original tangy and spicy Hunan version, where the subtropical climate with mild winters makes it suitable for growing Asian-born oranges, tangerines, and lemons.
Traditionally, orange chicken on the side is followed by steamed rice.
Chicken and Waffles
An unexpected, but much loved mix of sweet and salty flavors and soft and crunchy textures is fried chicken and waffles. The dish is believed to have originated with African Americans in the South who seldom had a chance to eat chicken and waffles, because it was a meal on African American dining tables that was served on special occasions.
After the Civil War exodus of Southern African Americans to the North, some food historians say that chicken and waffles developed. In Harlem, New York, however, the current version of the dish was first served as early as the 1930s, often in jazz nightclubs.
Today, restaurants serve the dish around the country and have become popular for their variants, spreading chicken and waffles as far as Los Angeles, where a restaurant named Roscoe’s House of Chicken and Waffles holds a legendary reputation.
Satisfaction is almost definitely guaranteed when perfectly seasoned and fried, paired with the light and crispy waffle.
Buffalo wings are simply named after the place of their birth – Buffalo, New York, having little in common with the real buffalo or the American bison. The roots of these mouth-watering chicken wings are several legends, but the one that seems the most authentic claims they were first served at the Anchor Bar in Buffalo.
In 1964, by accident, Teressa Bellissimo, the owner of the bar, got a shipment of chicken wings and didn’t know what to do with them, so she had an idea to deep-fry the wings and serve them with a blue cheese dressing and some thickly sliced celery sticks in hot sauce, so they wouldn’t go to waste.
The crowd loved the dish, and it soon became a staple on the menu of the bar, and why not, with crisp skin on the outside, tender meat on the inside, and a special hot sauce infused with vinegar and butter, with sticks of celery and a dressing of blue cheese offering a perfect opportunity to cool down the hotness of the wings.
Today, buffalo wings can be found in every sports bar, at barbecues, and at almost every Super Bowl party in the USA.
Chicken parmigiana is a poultry dish composed of chicken breasts covered with breadcrumbs that are topped with tomato sauce and cheese, then baked until the cheese is melted and the chicken is cooked properly. Chicken parmigiana is actually an American dish, originating from an Italian dish named melanzana alla parmigiana, or eggplant parmesan, although it has an Italian-sounding name.
No one knows who invented chicken parmigiana, but it is very popular with a large number of Italian immigrants in American cities, including New York and New Jersey. The dish is generally served on top of rice or pasta irrespective of the origin, although some prefer it as a part of submarine sandwiches.
Chicken parmigiana is also very popular in Australia, where it is a staple in numerous pubs, often served with salads and chips on the side.
Chicken nuggets are chicken items that are made from breaded or battered meat slurry, then baked or deep-fried. While the dish is highly caloric, the beef that was already offered was considered a healthier alternative to it. A food science professor at Cornell University named Robert C. invented the nuggets in the 1950s.
Baker. Baker. Two challenges were mastered by his prototype nugget: keeping ground meat intact without placing a skin around it, and making batter stick to the meat despite the explosive deep-frying heat. As a way to improve poultry sales, Baker invented the nuggets, turning them into fast food that appealed to lazy cooks.
Today, chicken nuggets are one of the most popular items on the McDonald’s menu, with their first noted appearance in 1980.
Fried chicken, the most popular food in Southern cuisine, is the topic of several debates where everyone involved seems to have a preference, whether it is what their mothers used to make, a cult eatery on the roadside, or a bygone restaurant. It is generally accepted, however, that the meat must be juicy, succulent and soft, covered with a golden-brown, crunchy crust.
It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time.
As the meat will be much more tender and the proportion of crust to meat will be perfectly balanced, the birds must be fresh and smaller in size. They are usually followed on the side by buttered biscuits, Southern potato salad, mashed potatoes, or cream gravy until the chicken parts are sweet, crispy, and ready to be eaten.