About this episode
Fried chicken is loved the world over - it’s the most popular dish in global fast food, according to industry analysts, eclipsing even the burger. From Senegal to Singapore many countries have their own native twist on it, whether it’s covered in sesame seeds, battered in tempura or finished with a dunk in aioli. But what is it that makes fried chicken so appealing to so many different cultures?
Graihagh Jackson speaks to three fried chicken shop owners from South Korea, the UK and South Africa to find out how battered poultry has come to achieve such global dominance. They explain how different cultures like their birds fried, how competitive the industry can be, and go deep into the science behind the perfect bite.
We also learn how hard it can be to convince customers that fried chicken should be viewed as a gourmet meal, and priced accordingly, rather than a cheap, unhealthy snack. And how important is it to source the best possible meat, without going bust?
Plus, is the smell of a deep fat fryer any good for your love life?
(Picture: A hand holding a piece of fried chicken. Credit: Getty Images/BBC)
Get every episode summarized
Each time The Food Chain publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
