You know, if fried chicken were a person and not a food, its story could be the basis for the movie of the week: with humble beginnings as a homespun, comforting meal that epitomized all that is good about family life, it had a supremely wholesome beginning. Later, after fried chicken rose to success as a part of our popular culture as a fast food phenomena, this much loved entrée became a pariah shunned by the fat police. Then, just when fried chicken’s prospects seemed the worst, this crispy, battered food was rediscovered to become, along with a handful of comfort foods, elevated to gourmet status by chefs. A true underdog success story if ever there was one.
Today fried chicken is a menu star at fashionable restaurants such as Momofuko Noodle Bar in NYC and Harlem Restaurant in Toronto while slow food mecca Chez Panisse in Berkeley, California is serving it, too.