As American as Fried Chicken

Juicy, crispy, crispy ... fried chicken is definitely tasty. But it is also very complicated and much more complicated than the science behind the perfect crust. From slavery to the entrepreneurial spirit, from the chicken in the courtyard to the birds of the gospel, the story of fried chicken is full of difficult contradictions. Take a drum stick

According to Eater, 2016 is the year of fried chicken. The United States is in the process of "rapid casual fried chicken explosion" and the transatlantic love for southern style fried chicken is due to the reduction of traditional roast beef. At the same time, Korea, Japan and many other worldly altered abusing birds are also looking for new fans in the west.

The inspired gastropods decided to study science and history behind this iconic dish. According to John T. Edge, author of Fried Chicken: American story, it turns out that the origins of fried chicken are almost unknown. Psyche Williams - Fawthon, author of the book "Chicken Leggs Building House: Black Female, Food and Power", we can no longer be an African slave or a European southern but West Africans are hot I know that I have a food tradition and the fried chicken we know today is raised in the South.

Williams-Forson told Gastropod that former slaves, especially women, used their expertise in selected carefully selected fried chicken to eventually become a successful entrepreneur. A few decades later, Harland Sanders used racist nostalgia in the South Plantation era, bleached his beard and sold his fried chicken in a white suit with a tie. Today, Fried Chicken is the key to America's dream for immigrants from all over the world.

From the stereotypical racist idea to the nutrition and hope embodied in 'expression of bones and bones', this gastropod collection is a complicated and often contradictory story of American fried chicken. According to John T. Edge, sacrifice, enthusiasm of entrepreneurship, race, assimilation, racial discrimination, and influence on America - these are powerful stories of fried chicken which is characteristic of this dish. He said that the delicacy is merely a reward.

Nonetheless, there is something that scientifically and reliably fulfills the degree of poultry completion while avoiding the disappointment of damp, cooked or dry drumsticks. We introduced Kenji López-Alt, author of food lab, back to the show and his great technique to get a perfect crispy and juicy fried chicken. Everything in this dish can be complicated, but it is fun, pure and simple to bit a hot drum stick.

This article is provided by Gastropod, a podcast organized by Cynthia Graber and Nicola Twilley.

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The history of fried chicken is not much documented, but some of the earliest references appear in amazing places. The earliest known written formulas for American style fried chicken actually appeared in British recipes and Hannah Grass's "Cooking Art is Easy to Learn" was published in 1747 It was. The recipe is entitled "Queered Chicken" and it is called Pork lard powder food fried pork. As Glasse 's recipe is popular on both sides of the Atlantic, it is natural that her recipe has become a valuable way to make fried chicken for many wealthy American families. Despite being from the UK, people living in the 18th century were undoubtedly associated with fried chicken in the southern United States as the earliest and largest boosters of these dishes were southern. For example, the first fried chicken in the United States came from a diary kept by Virginia colony in the 18th century by Governor William Bird.

When KFC and other franchisees visit the American fried chicken around the world, they will never think that their products eventually appear in the circle. If introduced to the American fried chicken, international chefs will do it yourself to suit local people's preferences. Some chefs succeeded in reinterpretting the fact that fried chicken is no longer an "American" dish, but a new local dish. Today, when fried chicken entrepreneurs migrate to the USA, they bring their old school, traditional version or updated American poultry improvisation