{"id":122134,"date":"2026-02-24T10:06:37","date_gmt":"2026-02-24T15:06:37","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/americans-are-obsessed-with-fried-chicken-and-chefs-say-its-not-just-about-the-taste-122134"},"modified":"2026-02-24T10:06:37","modified_gmt":"2026-02-24T15:06:37","slug":"americans-are-obsessed-with-fried-chicken-and-chefs-say-its-not-just-about-the-taste","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/americans-are-obsessed-with-fried-chicken-and-chefs-say-its-not-just-about-the-taste-122134","title":{"rendered":"Americans are obsessed with fried chicken, and chefs say it’s not just about the taste"},"content":{"rendered":"
\n

Fried chicken took the spotlight at the W South Beach hotel this weekend.<\/p>\n

Two chefs with very different culinary backgrounds \u2014 Esther Choi and Kardea Brown \u2014 came together to celebrate the fried food during the South Beach Wine & Food Festival’s<\/a> “Chicken Coupe” event.<\/p>\n

The $300-plus per person event paired two distinct styles \u2014 bold Southern-style crunch<\/a> and vibrant Southeast Asian-inspired pop \u2014 with flutes of champagne, proving that fried chicken isn’t just undergoing a renaissance in America. It never really left.<\/p>\n

CHICKEN WING CHAMPS FOR SUPER BOWL: AMERICANS TO SET CONSUMPTION RECORD DURING SUNDAY’S GAME<\/strong><\/a><\/p>\n

Choi believes the appeal of fried chicken is its range.<\/p>\n

“Chicken is one of those things where it’s clean and easy to eat,” the New York-based chef told Fox News Digital. She spoke as attendees sampled her Korean-influenced K-Pop Chicken topped with white kimchi tartar sauce and plated over kimchi bacon potato salad.<\/p>\n

“Also, it’s just delicious, but I feel like Americans love chicken always. Especially fried chicken. I mean, who doesn’t love fried chicken?”<\/p>\n

Choi’s take is about accessibility and cultural breadth. Fried chicken may be a staple here at home, Choi said \u2014 but its demand stretches far beyond domestic borders.<\/p>\n

MCDONALD’S MCNUGGET CAVIAR SELLS OUT IN MINUTES AS CONTENT CREATOR CALLS COMBO ‘RIDICULOUS, BUT IT WORKS’<\/strong><\/a><\/p>\n

“I think fried chicken is loved everywhere in the world,” she said, pointing to the food’s global resonance.<\/p>\n

Nearby, the South Carolina-born Brown was channeling her Southern heritage into a “reimagined” dish that she said is one of the most requested at her Southern Kitchen restaurant in the Charleston airport: chicken folded into her signature fried grit balls.<\/p>\n

The inspiration came from her love of grits, Brown said.<\/p>\n

“So, I came up with the idea of just adding shredded chicken to my already fabulous grit balls,” Brown told Fox News Digital.<\/p>\n

ANCIENT FERMENTED DISH LINKED TO IMMUNE CHANGES AMID DEVASTATING FLU SEASON<\/strong><\/a><\/p>\n

The current chicken craze isn’t just about flavor, Brown believes. It’s about economics, too.<\/p>\n

“Because it’s cheap,” Brown said when asked why Americans seem to be clucking for chicken.<\/p>\n

“You know, red meat<\/a> is getting fairly expensive for people \u2014 [while] chicken, for the most part, has remained affordable. So, I think chicken is having a shine, as it deserves.”<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/strong><\/a><\/p>\n

Affordability may be fueling its popularity, but emotion keeps it on the menu, the chefs indicated.<\/p>\n

“As a Southern woman who absolutely loves fried chicken, I am so happy for that,” Brown added.<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/strong><\/a><\/p>\n

Other fried chicken samplings on Saturday night included Nashville hot chicken and chicken oysters with caviar.<\/p>\n

Even as chefs continue to experiment with chicken, Brown didn’t hold back from sharing one culinary preference that she’s not sold on, be it a food trend<\/a> or on a restaurant menu.<\/p>\n

“I saw people eating chicken tartare,” she said.<\/p>\n

\u00a0“Raw chicken \u2014 I won’t suggest that to anyone, but raw chicken is not my jam.”<\/p>\n

Choi believes there’s still room to rethink how chicken shows up on the plate \u2014 even beyond the fryer.<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/strong><\/a><\/p>\n

“I always love, actually, a steamed chicken, which I don’t think is done as often as it should, because it’s actually the healthiest preparation for a chicken<\/a>,” she said.<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/americans-obsessed-fried-chicken-chefs-say-its-not-just-about-taste <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Fried chicken took the spotlight at the W South Beach hotel this weekend. 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