Hamburgers, shmamburgers. We’re saying it: Fried chicken is now our national dish! From its humble origins in Scotland, where, according to the book Advances in Deep-Fat Frying of Foods, edited by Servet Gulum Sumnu and Serpil Sahin, the Scots prepared chicken fried without the spices we’ve come to associate with it today, to its evolution at the hands of African slaves who added in savory seasonings, it has been enjoying a renaissance in restaurants around the nation for the past several years.
As far back as 1938 (and even farther we’d venture to say), The New York Times was documenting the kerfuffle over the proper way to make fried chicken, debating the virtues of bona fide Southern fried chicken over that of recipes created by cooks in the north. Now this is not to say that we’re not interested in the authenticity of recipes, but what matters most to us is flavor. And flavor comes in many forms, from preparations classic and close to home to those exotic and international. In that spirit, then, and in honor of National Fried Chicken Day, we’ve rounded up tasty takes on an American favorite, featuring influences near and far.
Fried Chicken Basket, Blue Smoke, New York, New York
Inspired by his childhood in Louisiana, executive chef Jean-Paul Bourgeois added his own extra-crispy fried chicken recipe to the menu when he joined the restaurant in 2014. To achieve maximum crispiness, he employs a special “double dunk” process. Available mild or coated with spicy honey, each order comes with hot, buttery, house-baked biscuits glazed with a touch of honey and topped with flakes of salt and is served with a vessel of Steen’s cane syrup, a Louisiana product rarely seen this far north. [Photo credit: Melissa Horn]
Thursday’s Southern Fried Chicken, BOA Steakhouse, Santa Monica, California
Executive chef Jose Melendez recently revamped the sexy steakhouse’s lunch menu to include a number of new daily specials, including Thursday’s Southern Fried Chicken. Tear into three pieces of white and dark meat along with must-have sides of coleslaw, potato salad, and spicy hot sauce – and make Friday jealous.
Lou Dogg’s Crispy Skin Chicken, E.P. + L.P., West Hollywood, California
At this newly opened, multi-level modern Asian eatery in the city of angels, guests can dig in to chef Louis Tikaram’s “Lou Dogg’s Crispy Skin Chicken” – half a Mary’s Farm chicken with black vinegar, chili, and lemon. Australia’s 2014 Josephine Pignolet Young Chef of the Year, Tikaram — and his delicious take on fried chicken — will have you begging for more!