A chicken breast, wing, leg and thigh fried
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Course | Main meal |
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Serving temperature | Hot or Cold |
Main ingredients | Chicken |
Cookbook: Fried chicken Media: Fried chicken |
Fried chicken (also referred to as Southern fried chicken for the variant in the United States, is a staple of American Southern cuisine also referred to as soul food. Its origins lies in the American South where West African slaves created one of America's earliest fusion cuisines under very difficult circumstances.[1]. It is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
When cooked, southern fried chicken is often divided into smaller pieces. The chicken is then usually dusted with flour. Though some fry chicken with use of the batter method, battering, as well as, the use of crumbs, are generally considered northern fried in the soul food tradition. [2].
The dish has created a large number of spin-off recipes which are commonly used around the world. For example, Korean fried chicken, a dish which is commonly served as fast food in Korea and is known for being crispier than normal fried chicken. There is also a racial stereotype surrounding fried chicken and African-American people, mostly because it was popular among slaves in the American Civil War.
Contents
Origins
A number of West African cuisines featured dishes where chicken was fried, typically in palm oil, sometimes having been battered before. These would be served on special occasions in some areas, or sometimes sold in the streets as snacks in others.[1][2][3][4] This provided some means of independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s. Because of this and the expensive nature of the ingredients, it was, despite popular perception, a rare and special dish in the African-American community.[5]
Scottish Connection
Though what is known today as southern fried chicken clearly has its origins in the American South, and is stereotypically connected with African Americans, in recent day, some credit southern fried chicken, and fried chicken in general, as having its origins in Europe. This recently touted association by some is purportedly connected to Europe through the process of frying fritters and the purported early frying of chicken by the Scottish. They then reason that fried chicken must therefore have been introduced to the southern slave by the Scots.[6] Those advancing the Scottish connection reason that the Scots had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Scottish immigrants to America continued this frying chicken tradition and are responsible for the introduction of it to African slaves.[3] However, no evidence is provided of a single account of the Scots teaching slaves how to fry chicken which seems a bit comical. This also flies in the face of slaves already having a "deep knowledge" of the process of frying chicken in the West African tradition. [4]. For example, no Scottish cookbooks have been unearthed or referenced, from prior centuries, with fried chicken recipes. Neither have any Scottish cookbooks been unearthed or referenced from Europe demonstrating any fried chicken recipes. There is overwhelming evidence however of Southern Fried Chicken having its origins as a staple American soul food dish [5][6] Claims to the contrary seem speculative causing some African Americans to argue that certain attempts to credit fried chicken and other soul food items as originating from Europe, amounts to the "stealing of Soul Food" or the African American culinary heritage. [7].
Description
Fried chicken has been described as being "crunchy" and "juicy",[7] as well as "crispy".[8] In addition, the dish has also been called "spicy" and "salty".[9] Occasionally, fried chicken is also topped with a chili like paprika, or hot sauce to give it a spicy taste.[10] This is especially common in fast food restaurants and chains such as KFC.[11]
The dish is renowned for being greasy and unhealthy, especially when coming from fast food outlets.[7] Out of the various parts of the animal used in fried chicken, the wings generally tend to contain the most fat, with almost 40 grams (0.088 lb) of fat for every 100 grams (0.22 lb).[12] However, the average whole fried chicken contains only around 12% fat, or 12 grams (0.026 lb) per every 100 grams (0.22 lb).[13] As well as this, 100 grams (0.22 lb) grams of fried chicken generally contains around 240 calories of energy.[13]
One of the main causes of the large amounts of fat which can be found in fried chicken is the oil which is used to cook it. Vegetable oil, one of the most common oils used to cook fried chicken and other fried foods, consists mainly of fat and a large number of calories.[14]
Preparation
Generally, chickens are not fried whole; instead, the chicken is divided into its constituent pieces.[15] The two white meat sections are the breast and the wing from the front of the chicken, while the dark meat sections are the thigh and leg or "drumstick", are from the rear of the chicken. These pieces are usually subdivided into the wings, the breasts (the wishbone is often cut out first in home cooking), the legs, and the thighs. The ribs are sometimes left on the breast, but commercially they and the back are usually discarded.[16]
To prepare the chicken pieces for frying, they may be coated in a batter of flour and liquid (and seasonings) mixed together.[17] The batter can contain ingredients like eggs, milk, and leavening. Alternatively, they may be dredged in flour or a similar dry substance, to coat the meat and to develop a crust. Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with the flour. Either process may be preceded by marination or by dipping in milk or buttermilk. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust.[18]
Traditionally, lard is used to fry the chicken, but corn oil, peanut oil, canola oil, or vegetable oil are also frequently used. The flavor of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use.[19] There are three main techniques for frying chickens: pan frying,[20] deep frying[21] and broasting.[22]
Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken.[23] The chicken pieces are prepared as above, then fried. Generally the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary. Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy.[24]
Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The process of deep frying is basically placing food fully in oil and then cooking it at a very high temperature.[23] The pieces are prepared as described above. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.[25]
Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure.[26]
The derivative phrases "country fried" and "chicken fried" often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors. Chicken fried steak and "country fried" boneless chicken breast are two common examples.[27]
Global variants
Throughout the world, different seasoning and spices are used to augment the flavor of fried chicken. Because of the versatility of fried chicken, it is not uncommon to flavor the chicken's crisp exterior with a variety of spices ranging from spicy to savory. Depending on regional market ubiquity, local spice variations may be labeled as distinct from traditional Southern U.S. flavors, or may appear on menus without notation. With access to chickens suitable for frying broadening on a global scale with the advent of industrialized poultry farming, many localities have added their own mark on fried chicken, tweaking recipes to suit local preferences.[28]
North America
- Barberton Chicken: also known as Serbian Fried Chicken, created by Serbian immigrants in Barberton, Ohio and has been popularized throughout Ohio.[29]
- Buffalo wings: Named for their place of origin, Buffalo, New York, this is one of the few kinds of fried chicken that is not traditionally battered before frying.[30]
- Buffalo strips, fingers, crisp wings and boneless wings: using the same cayenne-pepper sauce as Buffalo wings, these chicken products are battered before frying. See also: chicken fingers and chicken nuggets.[31]
- Chicken fingers: also known as chicken tenders or chicken strips, this is one of the most common forms of fried chicken, generally pieces of chicken breast (sometimes with rib meat) cut into long strips, breaded or battered dipped, and deep fried.[32]
- Chicken fries: chicken nuggets in the shape of French fries, popularized by the fast-food chains Burger King and KFC. These may also be referred to as chicken sticks.[33]
- Chicken Maryland, a form of pan-fried chicken, often marinated in buttermilk, served with cream gravy and native to the state of Maryland. The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and, after heavy modification, found a place in the cuisines of Britain and Australia.[34] The dish is made when a pan of chicken pieces and fat, as for pan frying, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".[26]
- Chicken nuggets: an industrially reconstituted boneless chicken product invented by Cornell poultry science professor Robert C. Baker in the 1950s.[35]
- Popcorn chicken: occasionally known as chicken bites or other similar terms, small morsels of boneless chicken, battered and fried, resulting in little nuggets that resemble popcorn.[36]
- Popcorn chicken is also occasionally topped with peanuts, or peanut sauce.[37]
- Chicken patties: breaded, fried patties of chicken meat used in sandwiches.[38]
- Country Fried Chicken: chicken meat that has been coated with flour or breaded, fried and served topped with country cream gravy. Related tangentially to Chicken fried steak.[39]
- Chicken and waffles, a combination platter of foods traditionally served at breakfast and dinner in one meal, common to soul food restaurants in the American South and beyond.[40]
- Hot chicken: common in the Nashville, Tennessee area, a pan-fried variant of fried chicken coated with lard and cayenne pepper paste.[41]
- Fried chicken sandwiches: a bun, biscuit or doughnut which is filled with fried chicken and assorted toppings, popular in Washington, D.C.[42]
Asia
- Ayam goreng: various kinds of Indonesian, Singapore and Malaysian dish of chicken deep fried in coconut oil, this Southeast Asian version is absent of batter and richer in spices.[43]
- Crispy fried chicken: a dish from the regional Cantonese cuisine of China.[44]
- Har Cheong Gai: a Singaporean chicken wings fried in a batter with fermented shrimp paste.[45]
- Chicken karaage: a Japanese marinated and fried method of preparing fried chicken.[46]
- Taiwanese Salt and Pepper Chicken : (鹹酥雞 or 盐酥鸡) Cubes of chicken leg meat marinated and deep-fried, similar to karaage but flavoured with pepper salt and/or five-spice powder. Originating in Taiwanese night markets, it has also been popularized in North American Taiwanese bubble tea restaurants.[47]
- Taiwan fried chicken fillet: Chicken fillet prepared in a similar way to salt and pepper chicken, as one large piece eaten in a paper bag. Popular in Taiwanese night markets.[48]
- Chicken katsu: (チキンカツ), a Japanese panko-breaded, deep fried chicken cutlet, adapted from tonkatsu, a pork chop variant. Occasionally used in curry.[49]
- Korean fried chicken: (양념 치킨), fried chicken pieces flavored with Korean ganjang sauce with garlic.[50]
- Buldak: fried chicken with Korean seasonings like gochujang.[51]
- Prawn paste chicken or "shrimp paste chicken": popular in Hong Kong-style restaurants in Singapore and Malaysia. Incorporates puréed shrimp and ginger juice into its breading mixture.[52]
- Sweet and sour chicken: deep-fried balls of chicken breast in batter.[53]
- Toriten: Japanese tempura style fried chicken.[54]
- Chicken with chilies: (辣子鸡), a Sichuan-style dish with small deep-fried pieces of chicken that are then stir-fried with chilies.[55]
- Chicken lollipop: An Indian snack of fried chicken drumettes, coated in a spiced batter and fried.[56]
Racial stereotype
Since the American Civil War, traditional slave foods like fried chicken, watermelon, and chitterlings have suffered a strong association with African-American stereotypes and blackface minstrelsy.[57] This was commercialized for the first half of the 20th century by restaurants like Sambo's and Coon Chicken Inn, which selected exaggerated depictions of blacks as mascots, implying quality by their association with the stereotype. Although also being acknowledged positively as "soul food" today, the affinity that African-American culture has for fried chicken has been considered a delicate, often pejorative issue.[58] While the perception of fried chicken as an ethnic dish has been fading for several decades, with the ubiquity of fried chicken dishes in the US, it persists as a racial stereotype.[59][60]
In the United States, fried chicken has stereotypically been associated with African-Americans.[61][62] The reasons for this are various. Chicken dishes were popular among slaves before the Civil War, as chickens were generally the only animals slaves were allowed to raise on their own.[63] With the prevalence of such a stereotype being due in large part to minstrel shows and the film Birth of a Nation.[64]
On two occasions the golfer Tiger Woods has been the target of remarks regarding fried chicken.[65] The first occurred in 1997 when golfer Fuzzy Zoeller said that Woods should avoid choosing fried chicken for the Masters champions' dinner the following year;[66] the second when golfer Sergio García was asked in a press conference in 2013 whether he would invite Woods to dinner during the U.S. Open to settle their ongoing feud. García said: "We will have him round every night . . . We will serve fried chicken," which Woods said was "wrong, hurtful and clearly inappropriate".[66] Both Zoeller and García subsequently apologized to Woods.[66]
In 2009, a Bangladeshi immigrant to the U.S. renamed his restaurant "Obama Fried Chicken" in honor of recently inaugurated President Barack Obama.[67] Despite controversy at the time, the owner refused to change the name back, and the restaurant continues to operate under this name.[63]
At a dinner during Black History Month, an NBC chef, Leslie Calhoun served fried chicken. The drummer of the Roots, Questlove was angered by this and thought it both offensive and ignorant.[68]
In 2012, Burger King withdrew a commercial which featured Mary J. Blige singing about a crispy chicken wrap, due to the racial stereotypes surrounding fried chicken.[69]
See also
References
- ^ 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" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African-American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)
- ^ 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)
- ^ 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. ... Pieces of chicken fried in oil sold on the street ... would all leave their mark on the developing cuisine of the early South." (p.109)
- ^ National Geographic: "The Surprising Ways That Chickens Changed the World" By Simon Worral December 21, 2014 | "When slaves were brought here from West Africa, they came with a deep knowledge of the chicken, because in West Africa the chicken was a common farm animal and also a very sacred animal. The knowledge that African-Americans brought served them very well, because white plantation owners for the most part didn't care much about chicken. In colonial times there were so many other things to eat that chicken was not high on the list."
- ^ World of a Slave, Martha B. Katz-Hyman and Kym S. Rice, p.109-110
- ^ A Brief History Of Fried Chicken. The Urban Daily (February 5, 2010). Retrieved on 2012-01-30.
- ^ a b "Southern Living's Best Fried Chicken Recipe". NYT Cooking. Retrieved May 21, 2016.
- ^ "Adobo-Fried Chicken Recipe". NYT Cooking. Retrieved May 21, 2016.
- ^ Eats, Serious. "The Food Lab: The Best Southern Fried Chicken". www.seriouseats.com. Retrieved June 4, 2016.
- ^ "Spicy Fried Chicken With Honey and Pickles". Wall Street Journal. January 9, 2014. ISSN 0099-9660. Retrieved May 21, 2016.
- ^ Waxman, Olivia B. "KFC Introduces Nashville Hot Chicken". TIME.com. Retrieved May 21, 2016.
- ^ "Moisture and fat content Moisture and fat content of extra crispy fried of extra crispy fried chicken skin from breast, thigh, drum and wing" (PDF). ars.usda.gov. Retrieved May 21, 2016.
- ^ a b "Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, flour". ndb.nal.usda.gov. Retrieved June 3, 2016.
- ^ Revolution, Health Fitness (2015-01-15). "20 Reasons to Cut Out Fried Foods • Health Fitness Revolution". Health Fitness Revolution. Retrieved June 3, 2016.
- ^ "How to Make the Best Fried Chicken - Cooking 101 - Cook's Country". www.cookscountry.com. Retrieved June 4, 2016.
- ^ "Cutting Up Chicken - Kitchen Notes - Cooking For Engineers". www.cookingforengineers.com. Retrieved June 4, 2016.
- ^ "Triple Dipped Fried Chicken Recipe". Allrecipes. Retrieved June 4, 2016.
- ^ "The Science of Frying - FineCooking.com". FineCooking.com. Retrieved June 4, 2016.
- ^ What is Southern Fried Chicken?. Wisegeek.com. Retrieved on January 30, 2012.
- ^ "Southern Pan-Fried Chicken Recipe". NYT Cooking. Retrieved May 21, 2016.
- ^ "How to Make Thai-Style Deep Fried Chicken Thighs". Fox News Magazine. December 23, 2014. Retrieved May 21, 2016.
- ^ "This chicken's not roasted, broiled or fried. It's BROASTED. Good luck finding it, though". Washington Post. Retrieved May 21, 2016.
- ^ a b "Pan Frying - Food Reference Cooking Basics - Food For Thought". www.foodreference.com. Retrieved June 4, 2016.
- ^ "Deglazing: What it Is and Why Do It". The Reluctant Gourmet. September 14, 2012. Retrieved June 4, 2016.
- ^ NewsLifeMedia. "How to deep-fry - How To Guides - Cooking tips". Taste.com.au. Retrieved June 4, 2016.
- ^ a b Fried Chicken Recipes. Southernfood.about.com (November 9, 2011). Retrieved on 2012-01-30.
- ^ Times, The New York. "From John T. Edge: Chicken Fried Steak, Steamed Sandwiches, Georgia Barbecue". Diner’s Journal Blog. Retrieved May 21, 2016.
- ^ Fried Chicken: All-American Favorite, Worldwide Style. Grandparents.com. Retrieved on January 30, 2012.
- ^ Edge, John T. (Mar 2003). "The Barberton Birds". Attaché. Archived from the original on 2006-02-16.
- ^ Horwitz, Jeremy (January 1, 2008). "Chicken Wings, or, Why people Know About Buffalo". Buffalo Chow.com. Retrieved November 18, 2009.
- ^ "Buffalo Chicken Strips with Blue Cheese Salad Recipe | PBS Food". PBS Food. August 28, 2011. Retrieved May 18, 2016.
- ^ Ramzy, Austin (May 5, 2016). "KFC, With New Nail Polish, Redefines Chicken Fingers". The New York Times. ISSN 0362-4331. Retrieved May 19, 2016.
- ^ Basu, Tanya. "Burger King Introduces a Spicy Version of Its Chicken Fries". TIME.com. Retrieved 2016-05-19.
- ^ "Maryland chicken with banana fritters and cornbread". BBC Food. Retrieved 2016-05-19.
- ^ "McNugget makeover? McDonald's tests chicken nuggets without artificial additives". Fox News. 2016-04-28. Retrieved 2016-05-19.
- ^ "Recipe: Devin Alexander's KFC's Popcorn Chicken". ABC News. April 26, 2006. Retrieved May 18, 2016.
- ^ "Thai Popcorn-and-Peanut-Crusted Chicken". The Washington Post. July 21, 2013. Retrieved May 18, 2016.
- ^ "Cumin-Cilantro Chicken Patties". Washington Post. Retrieved May 19, 2016.
- ^ "Charles Country Pan Fried Chicken". Village Voice. Retrieved May 19, 2016.
- ^ Myers, Dan (2015-10-27). "America's best chicken and waffles". Fox News. Retrieved May 19, 2016.
- ^ Waxman, Olivia B. "KFC Introduces Nashville Hot Chicken". TIME.com. Retrieved May 19, 2016.
- ^ "The ultimate guide to the best fried chicken sandwiches in the D.C. area". The Washington Post. March 29, 2016. ISSN 0190-8286. Retrieved May 18, 2016.
- ^ Eckhardt, Robyn (June 26, 2009). "Ayam Goreng". Wall Street Journal. ISSN 0099-9660. Retrieved May 19, 2016.
- ^ News, ABC. "Tyler Florence's Extra Crispy Fried Chicken". ABC News. Retrieved May 19, 2016.
- ^ "Har cheong gai (Prawn paste chicken)". www.soshiok.com. Retrieved May 19, 2016.
- ^ Judkis, Maura (November 13, 2011). "Plate Lab: Karaage is like Japanese fried chicken". The Washington Post. ISSN 0190-8286. Retrieved May 19, 2016.
- ^ "Salt-and-Pepper Roast Chicken Recipe". NYT Cooking. Retrieved May 19, 2016.
- ^ Judkis, Maura (May 12, 2015). "Taiwanese fried chicken makes its D.C. debut". The Washington Post. ISSN 0190-8286. Retrieved May 19, 2016.
- ^ "Chicken katsu curry". BBC Food. Retrieved May 19, 2016.
- ^ "Korean Fried Chicken Recipe". NYT Cooking. Retrieved May 19, 2016.
- ^ "Buldak: South Korea's torturous but irresistible dish | CNN Travel". travel.cnn.com. Retrieved May 19, 2016.
- ^ "Prawn Paste Chicken (Har Cheong Gai) Recipe: The Zi Char Version". June 7, 2014. Retrieved May 19, 2016.
- ^ "The best sweet and sour chicken. Period.". Washington Post. Retrieved May 20, 2016.
- ^ "Tori-Ten Japanese Recipe -". Yen. March 28, 2014. Retrieved May 20, 2016.
- ^ Wright, Clifford A. (2005). Some Like It Hot: Spicy Favorites From The World's Hot Zones. Harvard Common Press. p. 480.
- ^ "Tandoori chicken lollipop drumsticks with raita dip, Show off Suppers, Series 3, James Martin: Home Comforts - BBC Two". BBC. Retrieved May 20, 2016.
- ^ History of Fried Chicken through the Ages. Southernfriedchickenrecipe.com. Retrieved on January 30, 2012.
- ^ Hook, Sara Anne (October 26–27, 2007). "Zip Coon and Watermelons: The Perpetuation of Racial Stereotypes through Visual Imagery from the 19th and Early 20th Centuries" (PPT). 32nd Annual Great Lakes History Conference. Retrieved June 20, 2009.
- ^ "Earl Ofari Hutchinson: Atlanta Falcon's Owner Should Apologize For His Foot-in-the-Mouth Racial Slur About Michael Vick". Huffingtonpost.com. December 13, 2007. Retrieved June 20, 2009.
- ^ "Miami Ethnic Clash May Preview U.S. Where 'Minorities' Dominate". Bloomberg.com. August 19, 2008. Retrieved June 20, 2009.
- ^ "'The Fried Chicken Capital': Where Racial Progress Began Along The Rails". NPR.org. Retrieved May 19, 2016.
- ^ "Gather 'Round the Table: Race, Region, Identity and Food Preference in the American South". Allacademic.com. Retrieved June 20, 2009.
- ^ a b Jesse Bering (November 1, 2011). "Culinary Racism". Slate. Retrieved November 2, 2011.
- ^ "Where Did That Fried Chicken Stereotype Come From?". NPR.org. Retrieved 2016-05-31.
- ^ "Zoeller: I've 'paid my dues' for Tiger comment". ESPN.com. Retrieved May 19, 2016.
- ^ a b c "Tiger Woods: Fried chicken jibe by Sergio Garcia 'hurtful'". BBC Sport. May 22, 2013. Retrieved May 22, 2013.
- ^ "‘Obama Fried Chicken’ restaurant spotted in Beijing; KFC considering legal action". Washington Post. Retrieved May 19, 2016.
- ^ "Cook defends fried chicken choice for Black History Month menu". theGrio. Retrieved 2016-05-31.
- ^ James Poulos (April 5, 2012). "Drama and Fries: Burger King Bungles Mary J. Blige's Crispy Chicken Ad". Forbes. Retrieved April 5, 2012.
Further reading
- McMillan, Bo (July 5, 2014). "Consumers flock to new takes on fried chicken". CNBC. Retrieved August 4, 2014.
External links
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