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Oct 22, 2008 10:10 PM

My Pet Peeve about Fried Chicken...

I just posted on another thread about a place that serves Fried Chicken & Waffles. The dish sounded very appealing to me since I love fried chicken and the waffles were made with jalapenos which I also adore. (I just double checked the restaurants website and they called it "crispy boneless chicken breast" the OP called it "Fried Chicken"). Anyway, I have gone to restaurants where a menu item is listed as Fried Chicken, but what comes out is a breaded boneless skinless chicken breast that's been fried.

My expectations of Fried Chicken is chicken on the bone such as KFC or Popeye's. Boneless breast to me is a fried cutlet or something like Chicken Fried Steak/Chicken. What do you think?

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  1. Could not agree more, fried chicken for me, has to be on the bone....anything else is strips, cutlets or the gawd awful nugget . I had a piece of fried chicken, (thigh) for dinner tonight with a glass of sparkling wine...perfect.

    1 Reply
    1. re: bubbles4me

      Sounds like a wonderful the addition of the sparking wine!

    2. I'm with you on that one! I don't do a lot of KFC/Church's fried chicken, but when I'm out running around and don't have time for a sit-down lunch, I do find fried chicken a reasonable alternative to a hamburger or Long John Silver's. So there's this place in Plano (can't remember its name, but for locals it's on Spring Creek east of Central Expressway) that has this big impressive sign about their great "fried chicken" and their drive-through. I pulled in one day, and guess what? NO fried chicken! All they have are "chicken tenders." Very expensive chicken tenders! And all I wanted was dark meat. <sigh> I drove through.

      4 Replies
      1. re: Caroline1

        That is exactly the false advertising I'm talking about! I think I would have been tempted to throw my heels through their drive-thru window....;o)

        I'm glad you all understand what I'm talking about. My husband thinks I'm crazy that I have ranted about this subject.

        1. re: BombayUpWithaTwist

          I agree, fried chicken is on the bone. Other style should be named.

          I once was traveling through the northwest and saw a blackboard special at a diner saying "grilled tuna sandwich". Sounded good, what I was served was a tuna salad on white bread fried on the grill as a grilled cheese would be. Arragh!!! %^@*#&@^&#&^

          1. re: BombayUpWithaTwist

            You are not alone! I posted about this awhile back, because I kept asking about where to get the best fried chicken and my local board was recommending places that had chicken fried chicken - not fried chicken. Here was my rant if you are interested:


            1. re: danhole

              I wish I would have seen your previous "rant". I would have chimed in and probably wouldn't have started this thread;o) AND I could have shown my husband and told him "See, I'm not the only one that thinks this way...the post garnered 89 responses!!".

              Thanks for the link to your post!

        2. Never have seen a place that serves up bhicken breat as "fried shicken." But if the food is good, I'd go back. Otherwise, no.

          1. I completely agree, traditional fried chicken should be bone-in pieces. But in defense of the restaurant, it's a lot easier to eat fried chicken and waffles if the chicken is boneless, so it's probably in response to customer demand. If the breading is done right and the skin is left on the breast, a boneless fried chicken breast is actually pretty close to the real deal. It's a little sad that they only offer breast meat, but again that's probably due to customer demand. I guess the line in the sand for me is the freshness of the breaded chicken - is it breaded on site, right before frying? or breaded/battered then frozen before shipping/storage and frying? I still consider it good fried chicken (though not 100% traditional) if it's fresh and all prepped on site, but it I ordered fried chicken and got a basket of mass produced frozen-then-fried chicken tenders, I'd be pretty ticked. Another big thing for me is the method of frying - deep frying vs. pan frying in 1-2 inches of oil? In my experience, learning to cook fried chicken from 3 generations of Southern women, it should be shallow fried, preferably in cast iron. It's labor intensive, and takes a long time to cook, but that's what makes it special. Deep fried chicken just isn't the same, which basically means I never get fast food chicken except for the occasional chicken biscuit from Bojangles (but then we're back to boneless fried fillets...)

            1. Isn't that like calling pizza lasagna??