national-fried-chicken-day

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Yesterday might have been National Fried Chicken Day, but that doesn’t mean we’re done drooling over maple doughnut fried chicken sandwiches, cauliflower-chicken and waffles, and a double down sandwich. Click here for a few more examples of vegan fried chicken dishes we can’t wait to sink our teeth into.

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Happy National Fried Chicken Day! From Colonel Sanders to Grandma’s kitchen, fried chicken is pretty great.  

While frying food is a tradition that goes back centuries and is found across a broad swath of cultures, the spicy and crisp fried chicken we know today seems almost quintessentially American. Scottish immigrants living in the United States are often credited with introducing breaded poultry to the fryer, however, African slaves adapted this humble dish by spicing the flour or breading used to coat the bird. Soul Food was born out of the scarcity that accompanied the life of slavery. Since slaves were limited to discarded or undesirable cuts of meat and vegetables that could be grown or foraged, they used their resourcefulness to develop a cuisine that is now beloved all over the United States–but especially in the South. Despite its humble, and even dark beginnings, most meat eaters embrace fried chicken with relish (the emotion not the condiment). So raise a drumstick to flaky golden birds everywhere!

Pictured:

Display window at Frank Bzdawka Meats (dated 12/30/27) from the Milwaukee Polonia Digital Collection

Girl with a chicken (undated) from the James Blair Murdoch Photographs 1920-1965

Lincoln Avenue, Frank Bzdawka Meats (dated 1931) from the Milwaukee Polonia Digital Collection

Health - 7/6: National Fried Chicken Day! Read before you order!
Amplify’d from blog.foodfacts.com

7/6: National Fried Chicken Day! Read before you order!

We too would like to celebrate this holiday, but in a more health-conscious manner. You see, fried chicken can be very high in trans-fat, cholesterol, and sodium. Therefore, we would like to take the time to reveal some products you may want to learn more about, prior to indulging. Today we have decided to feature the very popular chicken-based franchise, Chick-Fil-A.

We’ll start off with the breakfast Chicken Biscuit. This sandwich provides about 51% of the daily value for sodium alone. With only a 5.1 oz serving, and 440 calories, 1,230mg of sodium is quite a lot, especially to start off the day!

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Although this sandwich is high in protein with 17g, and also carries a decent amount of iron, this still cannot compensate for the 8g of saturated fat and variety of controversial ingredients. You may want to replace ordering this ingredient-packed sandwich with an item more nutrient-dense and filling, such as the yogurt parfait with granola. This may be a better option for a morning meal or snack.

Then there’s the Spicy Chicken Sandwich Deluxe. The pros of this sandwich, it has a good amount of protein, vitamin C, and calcium, most likely from the tomato, lettuce, and single slice of cheese. However, this 570 calorie sandwich also contains 8g saturated fat, and 27g total fat. These amounts count for approximately 40-42% your daily value of saturated fat and total fat, which are undeniably very high numbers for one single sandwich.

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We must also point out that this sandwich contains almost 100 different ingredients. Some of which include monosodium glutamate (MSG), high fructose corn syrup, a variety of coloring additives, and TBHQ, all controversial ingredients which we have thoroughly discussed in prior blog posts. To get your chicken “fix” without all the extra mess, you may want to instead try the char-grilled chicken garden salad, without dressing or on the side.

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I wasn’t planning on making anything today. In fact, I wanted to dedicate a good chunk of my afternoon learning how to skateboard, HAHA! However, Facebook gave me a friendly reminder that today is National Fried Chicken Day!

I don’t know when it started, but today is celebrated every year on July 6th! There was one fried chicken recipe I’ve been always wanting to try, and it’s Chef Edward Lee’s recipe for adobo fried chicken and waffles!

So it’s interesting, we kind of cheat on cooking the chicken by letting it poach in adobo broth, like for chicken or pork adobo, for about 30-45 minutes. It lets the meat cook, and it saves a lot of trouble guessing and checking if the chicken is ready to pull out of the fryer.

The waffle is a bit different too, since it contains paprika and black pepper for a little heat to match with the chicken.

I didn’t bother making the sauce since I completely forgot about it, but I thought I’d top it off with some chopped fresh parsley to help with the adobo taste.

But as far as it tastes, oh man, this is amazing. The adobo flavor really seeped into the chicken, and it’s also nice and tender. I think the vinegar helped out with that. The waffle was also a nice touch, but I think I could have made it a little crispier in the waffle iron.

Despite how long it took me to prepare all of this, I’d say it was well worth it. You can find the recipe for the chicken here: http://www.mindofachef.com/2016/02/05/how-to-make-ed-lees-adobo-fried-chicken-and-waffles/

I think now that I know it’s done, I can cut my prep time in half!

Oh boy…National Fried Chicken Day?! What is this, the best day ever?!

For my fried chicken eating pleasure, I checked out the new Bird N Hand on Fairfax near the famous Farmer’s Market. 

Let’s just say there are plenty of fried options on this menu, but we went the Harissa Wings to start. Your standard hot wing with a delicious buffalo sauce. So far so good. Then came the Chicken Waffle. What the hell is a chicken waffle you ask? It’s a waffle with chicken bits cooked into it. It was good, not great though. I think I would’ve rather had my waffle sans the chicken bits. It was a stand alone waffle made even better by that amazing honey butter.

For my entree, I went with the standard two piece fried chicken which came with corn muffins and every sauce they had (thank you kind owner!). The harissa, szechwan, ranch and barbecue sauces, all pretty tasty. I like my breaded outside to be a little crunchier, but the ginormous chicken breast was cooked perfectly, nice and juicy on the inside. Oh and we ordered a side of the tater tots. Okay guys, listen up because what I’m about to say next is something you’ll never hear me say again…fuck the fries, order those tater tots. They were perfectly crunchy. I had to use all my will power not to eat the whole basket. Ha, just kidding. I have no will power. I ate the whole basket.

Gonna make it back here soon to try their Tall Buns. Oh and that Croissant Crack Pudding dessert, yeah, because that’s a thing here. 

If you’re in the Los Angeles area, check it out and let me know what you think!

Bird N Hand - 339 N Fairfax Avenue Los Angeles, CA 90048