National Fried Chicken Day

While often associated with the American South, fried chicken’s roots trace back to multiple cultures.

Ancient Roman cookbooks mention recipes for frying chicken.

Additionally, Scottish immigrants brought their tradition of deep-frying unseasoned chicken to the U.S., which evolved into the flavorful dish known today when combined with African seasoning techniques.

In 1974, KFC Japan launched a successful marketing campaign called “Kentucky for Christmas,” suggesting fried chicken as an alternative to traditional holiday meals.

This resonated with Japanese consumers, and now, millions enjoy KFC during Christmas, often placing orders months in advance to avoid long queues.

Korean fried chicken, known for its light, crispy texture and variety of sauces, became popular in the late 20th century.

It’s often enjoyed as anju (food consumed with alcohol) and has become a staple in South Korea’s dining culture, with numerous specialty restaurants dedicated to the dish.

A common misconception is that fried chicken is universally unhealthy.

While traditional versions can be high in calories and fat, preparation methods like using healthier oils, air-frying, or oven-baking can reduce these concerns, making it a more balanced choice when consumed in moderation.

In Tuscany, Jewish communities celebrate Hanukkah with “pollo fritto per Chanukkà,” a dish of marinated and fried chicken.

This tradition aligns with the holiday’s emphasis on foods fried in oil, commemorating the Hanukkah miracle, and offers a regional twist compared to the potato latkes common elsewhere.

The World Chicken Festival is an annual event in London, Kentucky, celebrating Colonel Sanders’ legacy and the history of Kentucky Fried Chicken.

Highlights include cooking demonstrations, contests, and the world’s largest stainless steel skillet, used to fry vast amounts of chicken during the festival.

Yes, double-frying is a technique used in various cuisines, notably Korean, to achieve extra-crispy fried chicken.

The first fry cooks the chicken through, while the second fry, at a higher temperature, crisps up the exterior, resulting in a crunchier texture.

Seasonings vary globally:

• In Japan, karaage is marinated in soy sauce, sake, and ginger.
• In the Southern United States, buttermilk and spices are common.

In Indonesia, ayam goreng features local spices like turmeric and coriander. These regional flavors reflect diverse culinary traditions.

Fried chicken shops have become ubiquitous on British high streets, especially in urban areas like London.

They serve as affordable social hubs for young people, with chains like Morley’s gaining cultural significance through endorsements from local artists and their deep integration into community life.

A prevalent myth is that using the oven can achieve the same crispiness as deep-frying.

However, achieving the signature texture of fried chicken typically requires proper frying techniques, including maintaining the correct oil temperature and using suitable breeding methods.