Order a chicken dish in the US, and IME you get either:
[ul]
[li]Discrete anatomical pieces: legs, breasts, wings, etc. Clearly recognizable.[/li][li]Meat that has been removed from the skeleton (like in chicken soup).[/li][li]McNugget type atrocity.[/li][/ul]
However, when traveling abroad it is different. All chicken dishes I’ve had in restaurants in the Caribbean have been chopped up bird. It appears the chef took a whole chicken and used a cleaver to make uniform sized pieces.
Bone-splinter chicken is a Chinese favourite, too. I suspect it’s due to (a) a greater cultural liking for marrow and bone-crunching and/or (b) being too lazy to separate the pieces neatly. I hate spitting out the little fragments, though.
I have noted that a lot of the [Something besides Kentucky] Fried Chicken places seem to randomly hack a chicken to pieces before breading and frying.
On an aside, we here in NY don’t have any Kentucky Fried Chickens-- only KFCs. Be do have Kansas, Church’s, Crown and Kennedy Fried Chicken. Plus others that don’t have as many franchises. Are other cities as saturated with Not KFCs?
They are no longer called Kentucky Fried Chicken. All the signs are changed and the people who work there no longer call it Kentucky Fried Chicken. The younguns have started to call it KFC too. It’s only a matter of time. . ..
