Fried Chicken Day 2024 is on Saturday, July 6, 2024: fried chicken cold or reheated the next day?

Saturday, July 6, 2024 is Fried Chicken Day 2024. DINING: KFC celebrates National Fried Chicken Day KFC National Fried Chicken Day

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The bird gets the spotlight on Fried Chicken Day, and tummies are roaring already. Move over vegetarians, there's a deep-fried chicken leg and breast coming through this!

To include more pizzazz to the day, coat the legendary southern food in seasonings and yell "Yeehaw!" Cover the chicken with a combination of cayenne pepper, garlic powder and paprika to place the spring back in the step. A little hot sauce? Sure, let's go all out! Offer the delicious fried meals with chick gravy to up the yum-factor even more.

Pair the delicious bird with waffles for a traditional combination. Or, why not make poultry the star of the show and include a delicious side dish? Lip-smacking sides feature buttermilk biscuits, chilly potato tossed salad or coleslaw. With deep-fried chicken on the plate, the preference makes sure to try clucking excellent!

Please...what kind of question is this. Fried chicken is eaten hot when it is freshly prepared, and after that, only cold. To reheat a piece of fried chicken will only make the battered skin soft and mushy. Once the hot meal is finished, let it come to near room temperature, then place it in a sealed container in the refrigerator. When you are ready for a snack, there it is. If you must, let it come to room temperature, but please don't zap it in the microwave (it will overcook the chicken meat and steam the battered skin) or put it in the oven to warm...probably won't over cook the meat, but will make the skin pasty and most undesireable.

Who invented fried chicken?

Fried chicken is famous for its roots in the rural American South. There is a dual origin. The Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. [1] Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in traditional Scottish cuisine, improving the flavor. Since slaves were often only allowed to keep chickens, frying chicken as a special occasion spread through the African-American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food.Southern whites also continued the tradition of frying chicken. While not limited like blacks socially, poor whites were no better off economically. Therefore, fried chicken countinued to dominate as "Sunday dinner" or on other special occasions.Another version of Fried Chicken is made by the Chinese, in which the chicken is seasoned and fried in oil. Because the Chicken is not breaded, the fat from the chicken skin is "fried out" into the oil creating a "paper thin skin" that is very light and crispy. Thus, the chicken dish is known by direct Chinese to English translation as "Paper Fried Chicken". This version of the fried chicken probably supercedes the appearance of both its Scottish and American counterparts with respect to time in chronological history.

Who serves fried chicken in Boise, ID?

Food + Drink » Fud News

JULY 26, 2006

Louisiana Fried Chicken - Soul Food Extravaganza

BY RACHAEL DAIGLE

Who you callin' chicken?

Hear ye, hear ye! On this 26th day of July, I Rachael Daigle bequeath upon Louisiana Fried Chicken the most honorable title of "Best Damn Fried Chicken in the Stinkin' Universe." Sorry, Mom. And yes, dear readers, you are certainly entitled to your opinion, but this here space is my column (and if you don't like my outlandish and absolute proclamations, then go get your own).

So there I was, sitting on the curb in front of the recently opened fried chicken purveyor just moments after interviewing California native LFC owner Randi Miller, who explained that LFC is a not a franchise, but rather entrepreneurs purchase licensing rights to sell the chicken in a new or existing business. I was watching the traffic shuffle in and out of the Broadway shopping center's parking lot while my hiney roasted on the pavement—which, prior to my brief inhabitance, had been baking in the 100-plus degree day—facing a moral dilemma. To eat, or not to eat, that was the question. See, during a brief lunch rush meeting, general manager David Mikell grabbed a piece of fried chicken out of the fryer and served it up to me on a paper towel, declaring that if I was planning to write about it, I better eat it first. Ah, an empiricist. Possible insinuations of editorial bribery aside and the fleeting mental image of PETA pics depicting overstuffed chicken coops dismissed, I sat on the curb staring at the spiced-speckled thigh and asked myself, "should I cheat?" (The verb "to cheat" is used here not in the biblical sense—which would have made for an interesting lunchtime curb-side scene with a drumstick—but in the way that you promise yourself not to feed your body anything other than raw vegetables for the sake of bikini season.) Brief consideration lead me to the conclusion that the fried morsel in my hands was a thigh for my soul, not my thighs.

Slightly spicy, crunchy batter, tender chicken and with the skin still on (yes, for the love of poultry, the skin still on), I sucked the bones clean and licked my fingers greaseless. And that's no gratuitous use of a variant on the overused phase "finger licking good." LFC earned every licked finger.

My obsession aside, you can get your chicken fix combo style (the Second Down with a leg and thigh, small side, small soda and a roll is only $3.99), in strips, in a bucket or piece by piece for around a buck. Fried shrimp is also on the menu currently, as are a whole list of "off-sides," including red beans and rice, dirty rice, corn on the cob, slaw, mac and cheese, greens and hush puppies. And according to Mikell, ribs, gumbo and jambalaya will soon make appearances on the menu, just in time for football season. Mikell, a former Boise State football teammate of Miller's son, says LFC plans to woo tailgaters all over town with catering specials that include, among other choices, the "Best Damn Fried Chicken in the Stinkin' Universe."

Louisiana Fried Chicken, 2132 Broadway Ave., 424-0208

Heads up!

Get your palate cleanser and your baby wipes ready, because Soul Food Extravaganza is happening on Saturday, August 5. Brisket, ribs, slaw, pulled pork, fried chicken corn bread, gumbo, jambalaya, red beans and rice, black eyed peas, fried catfish (ooh, my favorite), BBQ chicken, collard greens, pecan pie, lemon cake, sweet potato pie ... with enough sweet tea to drown all your sorrows, it's heaven for the soul food lover.

14th Annual Soul Food Extravaganza, August 5, 11:45 a.m.-8 p.m., Julia Davis Park