If you’ve been paying any attention to food trends lately, you probably already know that fried chicken has been enjoying a considerable moment in the spotlight. Now, the New York Times says that the newest chicken trend isn’t white meat or dark meat – it’s the crunchy fried chicken skin!
Why Crunchy Fried Chicken Skin?
Some foodies might question why, in a time of organic everything and an added emphasis on health, this high fat food is so popular. Some analysts point to the country’s recent obsession with traditional comfort foods. Fried chicken is thought of as a soul food recipe and is considered one of the ultimate comfort foods, and restaurant versions fit right in with gourmet grilled cheese sandwiches, artisanal soda, and better-than-homemade meatloaf. Combine this comfort-food fascination with the modern inclination to push limits, and you’ll see it is only a small leap from serving regular fried chicken to a concocting a dish around chicken skin. And though the idea of chicken skin may be slightly unsavory, many chicken eaters harbor a secret appreciation for the ultra crisp, fat-saturated, and flavor-packed outer skin of baked or fried chicken.
Crunchy Fried Chicken Skin Concoctions
The New York Times reports that crunchy fried chicken has been showing up on menus all across the country. This unusual ingredient is being used to make chicken skin tacos in Virginia, chicken skin sandwiches in New York, and is even being served with honey and hot sauce as an appetizer. Of course, there are some chicken skin items on traditional Jewish and Japanese menus that have been served for hundreds of years. There are gribenes, Jewish chicken cracklings, which are popular around holiday times, while the Japanese call their fried chicken skin yakitori.
In the world of food trends, you will never know what unexpected thing will pop up next. When it comes to crispy fried chicken skin, maybe it is worth setting aside your preconceived notions aside and trying this trendy new item.
- “Chicken’s Attraction Is Truly Skin Deep”, New York Times
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