Fried Chicken through the Ages
Fried chicken, also known as southern fried chicken, is chicken, which is fried after being dipped into a breading mixture. It can be pan fried, deep-fried, oven fried or pressure fried. The breading absorbs the fat and seals in the chicken juices. You can use chicken pieces with skin and a bone or skinless, boneless chicken pieces.
Fried Chicken in Medieval Times
Deep-frying has a long history and fried chicken was well known throughout Europe before it even reached the United States. People have been frying many different foods, such as meat, fish, bread, and vegetables, for a long time because frying is fuel-efficient. Fritters were the first foods ever to be fried and these were enjoyed in medieval times.
Fricassee was also popular and this is a dish, which is simmered in butter rather than fried. Chicken Maryland is reminiscent of fricassee and a good example of how recipes vary through culture and time. Chicken Maryland was served in restaurants as early as 1878. Continue reading
The History of Kentucky Fried Chicken
Kentucky Fried Chicken, which is now known as KFC, is a fast food restaurant chain. KFC is known as PFK, or Poulet Frit Kentucky, in Quebec. KFC sells fried chicken and other tasty fast food fare. So, what is the history of Kentucky Fried Chicken and where was the first Kentucky Fried Chicken? Here is a fascinating look at the history of Kentucky Fried Chicken.
Who Was Colonel Sanders?
Colonel Harland Sanders, who was born and raised in Henryville, Indiana, first served his fried chicken recipe in 1930 at a gas station in Corbin, Kentucky. He named the dining area “Sanders Court and Café” and he had phenomenal success with it. In 1936, the governor of Kentucky named Sanders the Kentucky Colonel in recognition of his wonderful fried chicken.
The year after, Sanders expanded his restaurant to a hundred and forty two seats and added a motel. He first prepared his chicken in an iron skillet and it took half an hour to cook, which is too long for most patrons to wait. Sanders modified his recipe and used a pressure fryer, which was quicker than deep-frying. Colonel Sanders devised what came to be known as his original recipe in 1940. Continue reading
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