For most of us chowing down on a leg of fried chicken is pure poultry in motion and thanks to the Colonel this fast food is a worldwide phenom.
As we prepare to celebrate National Fried Chicken Day on Wednesday July 6, here are five fun facts we bet you didn’t know and five of our favourite places to get a fix:
•Fried chicken is most closely associated with America, but in reality you can find variations all around the world. In Korea it’s fried twice and dunked in sweet and spicy sauce; in Japan it’s cut into small pieces, fried like tempura and called karaage, while in Thailand, it’s given a powerful marinade and served with sticky rice.
•A buttermilk brine is considered essential – brining the chicken in spiced and salted buttermilk will tenderise it and keep it moist.
•One of the first recipes for fried chicken appeared in a book called ‘The Virginia Housewife or Methodical Cook’, which came out in 1825.
•Buffalo wings – named after their place of origin, Buffalo New York – are one of the few kinds of fried chicken that is not traditionally battered before frying.
•Not all chickens can be fried – older birds have tougher meat and should be cooked for longer at lower temperatures; while young chickens are ideal for the fast and hot cooking of frying.
Inspired by Japanese design, driven by precision and executed by artisans, Kuro Bar & Dining on Kent Street in the heart of Sydney introduces a bar and dining experience based on the root-to-stem philosophy. Immerse yourself in a creative process designed to evoke your emotions in casual yet chic surrounds in the dining room, while the bar is a contemporary space marrying nostalgic elegance with modern ingenuity.
Kuro means ‘black’ in Japanese so don't be alarmed if the fried chicken looks like something Darth Vader would have for breakfast; charcoal powder is used in the batter, topped with bonito flakes and sour umeboshi plum gel for balance. Enjoy this dish as part of the Chef Selection Menu, or as an add-on.
Modern American diner Hustler on High Street delivers burgers and beer to hungry Bendigo diners. Rocking easily visible black and bright yellow signage, this restaurant and late-night bar has 10 independent beers on tap, including one dedicated Nitro, sure to satiate locals and visitors’ thirsts.
Take advantage of the alfresco area on balmy days with an ice-cold brew in hand and peruse a menu dishing up all things American on the plate; such as crispy, crunchy deep-fried popcorn chicken and Szechuan dipping sauce, or a fried chicken sandwich, with cheese, lettuce, pickles and hot sauce.
Find a temple of golden-fried indulgence at Seoulful Chicken on Stafford Road in Everton Park. This Brisbane Korean fried chicken and beer restaurant presents a fun and funky vibe of polished concrete, a cartoon chicken wall mural and blond wood table settings, ideal for finger-lickin' good times.
The coating is impeccably seasoned with a closely guarded blend of flour and spices sourced from authentic Seoul merchants, then drizzled with one of six knockout marinades that manage to achieve maximum juiciness.
Inspired by the charm and pit-stop nature of classic Route 66 American diners, roll up to Ricks Garage and reminisce on days gone by, perhaps cruising in a Cadillac to reach this Palmwoods institution. Be sure to park out the front to show off your cut and polished, pride and joy before sauntering inside and catching up with friends in this welcoming retro eatery.
Celebrate on Wednesday with a plate of RFC – Ricks Fried Chicken, with buttermilk coating and a side of chipotle mayo – or wrap your hands around a Southern fried chicken burger, with cheese, lettuce and slaw.
Experience Korean dining in an unconventional and quirky setting at Seoul Chicken and Beer on Langtree Avenue in Mildura. From robot waiters to fun and funky neon signage, this urban restaurant delivers on all fronts; settle in and don’t worry just beer happy and smile because there is chicken on the menu, along with other Korean favourites.
Devour signature crisp and crunchy boneless chicken, with coleslaw, pickled radish and fries; or a chicken burger on soft brioche, with smoky bacon, tomato, salad leaves and fries, washed down with an ice-cold beer.
