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The History of Fried Chicken & The Fried Chicken Sandwich Wars
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Fried chicken has serious range. It’s nostalgic and familiar but also globally adaptable and endlessly customizable. In commercial kitchens, it’s one of the most profitable proteins you can serve. And in summer, with picnics, festivals, and outdoor events everywhere, fried chicken shines. It’s a dish rooted in tradition, powered by innovation, and recently reignited by a fast-food feud no one saw coming (hint: it has to do with the fried chicken sandwich).
Where Fried Chicken Really Comes From
The version we know today traces back to Scottish immigrants who brought the technique of cooking chicken in hot fat to the American South. Enslaved African cooks added layers of flavor through spices and seasoning, transforming the dish into a cornerstone of Southern cuisine.
Originally, fried chicken was reserved for special occasions. At one time in history, chickens were more valuable for their eggs than their meat. That changed during World War II when beef and pork were rationed, and home-raised chickens became a more practical source of protein. Fried chicken moved from the holiday table to a household staple.
From Regional Classic to Global Star
Once known primarily as a Southern dish, fried chicken has become a global favorite. Different cultures have adapted it with their regional ingredients and techniques. In Korea, it’s glazed with gochujang and double-fried for extra crispiness. In Central America, citrus marinades add tang and depth. Austria’s chicken schnitzel puts a European spin on the breaded, pan-fried concept, while in India’s Kerala region, fried chicken explodes with bold spice blends like garam masala, ginger, and turmeric.
These cultural riffs highlight creativity and show global demand. Diners crave fried chicken, especially when it comes with a twist. That versatility makes it ideal for international mashups and LTOs that keep menus fresh and
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