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TODAY IS NATIONAL FRIED CHICKEN DAY

The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat as far back as the middle ages, unlike their English counterparts who baked or boiled chicken. When it was introduced to the American South, fried chicken became a common staple. Later, Africans brought over on the slave trade, became cooks in many southern households and incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor. In the south, Fried chicken continues to be among this region’s top choices for “Sunday dinner.” Holidays such as Independence Day and other gatherings often feature this dish as well.

In Asia, they have their own version of this dish, called Crispy fried chicken, a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. The dish often served with two side dishes, a pepper salt and prawn crackers The pepper salt, colored dark white to gray, is dry-fried separately in a wok. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.

Korean fried chicken or seasoned chicken is traditionally eaten as fast food, at bars, or as an after meal snack in Korea. It is not often consumed as a meal. It is prepared in a way that removes the fat from the skin, resulting in a crust described by Julia Moskin of The New York Times as a “thin, crackly and almost transparent”. The chickens are usually seasoned with spices after being fried. In South Korea, chickens are relatively small, so Korean fried chicken restaurants fry whole chickens before hacking it into bits. In the United States, chickens tend to be larger and Korean restaurants find it more difficult to deal with large breasts and thighs. As a result, many Korean fried chicken restaurants in the United States usually serve wings and small drumsticks. Pickled radishes, beer, and soju are often served with Korean fried chicken.

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