Talk:Fried chicken

IP comment

The statement "this was commercialized for the first half of the 20th century by restaurants like Sambo's and Coon Chicken Inn, which selected exaggerated blacks as mascots, implying quality by their association with the stereotype." This sentence is grossly inaccurate. Sambo's restaurants were not founded until 1957, the second half of the 20th century. Moreover, Sambo's did not emphasize fried chicken or other African American foods per se, but was modeled more along the lines of a Denny's or Internationla House of Pancakes. It is also grossly inaccurate to suggest that Sambo's selected an exaggerated black mascot. It selected a popular character from a well known children's story. —Preceding unsigned comment added by 96.35.49.35 (talk • contribs) Catgut (talk) 22:20, 7 April 2009 (UTC)

cats

I rmved 3 categories, because the article is already in Soul food, which is a sub-cat of the 3 i removed. Being in the subcat automatically makes an article part of the parent cat.YobMod 16:10, 23 April 2009 (UTC)

Hot chicken variant

Added a link to the Nashville-style hot chicken variant. The Southern Foodways Alliance (founded by John T. Edge, in fact) recognizes it as a unique regional specialty. Joelmoses 2000 (talk) 19:13, 19 October 2009 (UTC)

Merger proposal.

ian hunt eats chicken Crispy fried chicken and Korean fried chicken into this article:

• Both are entirely orphan, or few articles link into it.
• It does not assert any significance to have its own article. For example, Both are cooked the way a common fried chicken does, except that they are originally made by Koreans and Cantonese people.
• I propose that in this article, we will create a section or a subsection here that mentions the Cantonese and Korean versions of the food.
• Photos will be included in this article adjacent to the section I said.--JL 09 _^q?c 15:54, 20 October 2009 (UTC)

Cuisine dish articles should not be merged like so. It so happens the English and these other cuisine dishes all say "fried chicken". That doesn't mean they are the same or even close. Being orphaned or having few links does not qualify two subjects to the same either. Benjwong (talk) 06:44, 21 October 2009 (UTC)

The method of preparation and cooking for Cantonese crispy fried chicken is very different from that of batter coated American southern style fried chicken. Combining the categories risks creating a Western centric POV problem that is likely not merited. The entire family of Chinese poultry cuisine including Cantonese crispy fried chicken, Cantonese duck, Hainanese chicken, white chicken, Peking duck, and probably other popular recipes may be more closely interrelated to each other even though they are not all fried and as substantial a category as batter coated fried chicken. Lambanog (talk) 09:55, 21 October 2009 (UTC)

Oppose per the two comments above me. They are entirely different, and would be akin to merging articles on Mac & PC, for example; they are both computers, but are very different. In this case, all articles are food, but are quite different. Airplaneman ^talk 03:43, 25 December 2009 (UTC)

Oppose as noted above. Korean Fried Chicken is a distinct dish, and has regional variations throughout S.Korea. I think the confusion has arisen because the Korean Fried Chicken is poorly written giving the impression that it is served/developed in the US by American-Koreans, and is a variation on American Fried Chicken. Which is wrong.

Merger Problems

The problem with merging something like Korean fried chicken is that it's not true that they are cooked same way a "common fried chicken" is. eg, Korean fried chicken usually uses a smaller chicken than in America, cut into smaller pieces. In America, where it's harder to find these chickens, they use mostly wings. The chicken is twice fried, much like belgian frites, once to cook them through and render fat from the skin, and once again to crisp them. The coating/batter/breading is entirely different from Southern fried chicken. And Korean fried chicken often comes with a very Korean sauce or glaze.

Many cuisines have a version of fried chicken, that while similar in some ways to Southern fried chicken probably did not come from Southern fried chicken and is unique enough to deserve its own entry. eg, ayam goreng, Indonesian fried chicken, first stews the chicken in a curry, then fries it crisp. Thai fried chicken is much like Korean fried chicken except a sweet and very spicy sauce is applied to them. Saying that all fried chicken is the same is like saying that all chicken noodle soup is the same, when there are multiple American styles, pho ga, chicken ramen, etc.

There should be a general "Fried Chicken" entry and Southern fried chicken, along with other forms of fried chicken, should be enumerated and described underneath. Versions of fried chicken should get their own entry if enough information, history, etc, can be established. Extramsg (talk) —Preceding unsigned comment added by 24.21.221.56 (talk) 05:11, 7 November 2009 (UTC)

Adding {{fact}}

I added {{fact}} to the infobox of the article which says that it came from US. Well, it is of conflict of interest with the article itself, especially that the article's history section that it came from ancient cultures of Rome, Greece, etc. So why claim that it originated from US? That's why a citation is needed.--JL 09 _^q?c 15:58, 20 October 2009 (UTC)

Annual Fried Chicken Eating World Championship

The section on the "Annual Fried Chicken Eating World Championship" is tagged for having no refs. I just did a Google search, an found nothing relevant except Wikipedia mirrors. Now for many topics this wouldn't mean anything, but an event of the sort described, held recently would IMO be unlikely to miss coverage in some web source or other -- I didn't even find a blog post about this. Also, 128 pieces an a minute sounds inherently improbable. I hereby challenge the accuracy of this section, and suggest it be removed if at least one source cannot be provided. DES ^(talk) 03:42, 9 February 2010 (UTC)

Globalize

The present article has a quite generic name ("fried chicken"), but in spite of this generic name deals almost exclusively with fried chicken in the cuisine of the Southern United States. I see two options.

1. The simplest is to turn this page into a disambiguation page, with the present article moved out of the way to Southern fried chicken, and with the new disambiguation page linking there and further also linking to Crispy fried chicken and Korean fried chicken (and maybe also to Fried chicken restaurants).
2. An option that is better in my eyes, but also more work, is to have a general true article Fried chicken with a section "Fried chicken in various cuisines", comparable to the article Chicken soup with its section "Chicken soup in different cultures". The present article should then be presented in condensed form in the newly written general article in a subsection such as "American South", with the present version article turned into the spinout article Southern fried chicken.

 --Lambiam 11:10, 20 May 2010 (UTC)

I'd actually far rather go for option #1. The differences in preparation and presentation across the dishes is extreme enough that they're not really the same subject. That said, there's no real need for a dab, just a hatnote to point at the East Asian options. Chris Cunningham (not at work) - talk 11:14, 20 May 2010 (UTC)

So done.  --Lambiam 09:59, 18 June 2010 (UTC)

Milk, buttermilk, just flour

Looks like I'm too new(?) to edit this page. Early in the page is the sentence "To prepare the chicken pieces for frying, they may be marinated in buttermilk, or simply dipped in buttermilk or milk." It's implied that buttermilk or milk is always used, and I'd call this inaccurate - sometimes the chicken is only dusted in flour, sometimes it's battered without being pre-treated with buttermilk or milk.RamblingChicken (talk) 02:28, 30 May 2011 (UTC)

Grammatical Errors

Beyond the "techniques" section, some of the cultural analysis re: Coon Chicken Inn and Sambo's has some fairly bad grammar. "Acceptation" is one example.

NachoManfo (talk) 22:58, 9 July 2010 (UTC)

I made some changes, but am not sure they cover all of the issues you spotted. But please note that you can immediately fix such minor problems yourself, instead of reporting them.  --Lambiam 13:30, 10 July 2010 (UTC)

Can't... it's semi-protected.

NachoManfo (talk) 20:19, 12 July 2010 (UTC)

Sorry, I didn't see that. Apparently this article has been a magnet for racially motivated vandalism since 2005. Well, happy editing of unrestricted pages; just a few more edits, and you'll be autoconfirmed and able to edit semi-protected pages.  --Lambiam 01:59, 13 July 2010 (UTC)

False Information

{{editsemiprotected}} Someone needs to remove this paragraph from the "History" section:

Fried chicken originated from ancient Tibet in 2002. It was invented when a rather large African American man named Tyrone Blackson accidentally dropped his uncooked chicken in the dirt. Picking it up, he quoted "Oh Dayum, Nigger. This Chikn' be lookin' faaaahn'. I be smellin' mahh' Chikkin' ohhhhhh. Dis Chikkin' be tastin' daaaayum' faahn' wit' dem' dose' crumbs on it and den' be putted' in the hot oil. Awww' sheeet', awwww dayum'. Watermelon." With this, the new notion of delicious delicacy today known as Fried Chicken was brought into existance. Thanks to Tyrone Blackson who now works as a waterchicken (watermelon-chicken) cross breader.

It's complete nonsense. -- 92.4.103.242 (talk) 10:47, 26 June 2011 (UTC)

Already done : Another user has already reverted the vandalism. Reaper Eternal (talk) 11:49, 26 June 2011 (UTC)

African influence

Although I am proud of Scottish influence on fried chicken, I think the article should reflect that west Africa also developed their own fried chicken tradition instead of simply modifying that of the Scottish settlers.

According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010):

• "West African women batter dipped and fried chicken" (p.11)
• "the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18))

In World of a Slave, Martha B. Katz-Hyman and Kym S. Rice write: "Chickens also were considered to be a special dish in traditional West African cuisine... Chickens were... fried in palm oil." (p.109)

In Creole: the history and legacy of Louisiana's free people of color (LSU press 2000), Sybil Kein writes: "Creole fried chicken is another dish that follows the African technique: "the cook prepared the poultry by dipping it in a batter and deep fat frying it."" (p.246-247)

I believe these sources are sufficient in quality and number to alter the article, and will insist on at least as much effort specifically countering the African influence (not just demonstrating a Scottish influence) before these sources are removed from the article. There's no reason not to acknowledge that West Africa is just as much a parent of fried chicken as Scotland. Ian.thomson (talk) 17:39, 28 December 2011 (UTC)

I have read that frying in fat may have orginated in ancient Egypt. I have read about west Africans frying in palm oil; ok. But breading/battering then frying. What is that origin? I don't know about the authors referenced in those links. What are their sources? Mendes cookbook? I basically am looking for those core facts instead of possible "alt" history myths. — Preceding unsigned comment added by Avalon321 (talk • contribs) 04:06, 25 February 2012 (UTC)