According to a survey by Unaitalia, the association representing over 90% of Italian poultry processors, in 2020 Italians chose above all the so-called “white meats”: chicken, turkey and similar products now account for 35% of total consumption by volume, followed by beef and pork. The reasons for this choice are many, first and foremost the perception of poultry meat as “healthier” for the body, less heavy on the arteries and easier to digest.
In recent years, chicken in particular has become the star of street food (and more), with the increasingly large-scale importation of the famous ‘Fried Chicken’, the popular dish created in the United States and whose popularity is due not only to the 50 KFC (Kentucky Fried Chicken) stores now open in our country – the historic chain founded by Colonel Sanders in the 1930s in the USA that still uses a ‘super-secret’ blend of spices (supplied to the various points of sale from a blend created by McCormick integrated with a pre-mixed blend by Griffith), but also to the iconic use of the cardboard ‘bucket’ in various cult films. Fried chicken has become such a cult favourite that it is even celebrated on 6 July, today.
But what is the process by which it is prepared? Accredited’ sources attribute a lot of importance to marinating the chicken in buttermilk overnight. This softens the chicken meat, cleansing it of bacteria, and ensures that it remains tasty and tender even after the frying process. But the flavour is all in the batter and in the breadcrumbs, which are rich in herbs and spices: thyme, basil, oregano, black pepper, garlic, white pepper, celery seeds, ginger, dried mustard and paprika… these would be the 11 secret spices ‘leaked’ thanks to a leaflet carelessly shared with the press by one of the colonel’s heirs.
Whether the recipe is true or false, it is undeniable that one of the American icons, one of the most ordered dishes in the world by delivery services, is a real boon for anyone who wants to experiment and personalise the recipe. From different marinades to external crunchiness, which can be increased by using cornflakes (preferably without sugar), chicken is certainly a meat with such a neutral flavour that it favours the most imaginative and gourmet versions.
At AromataGroup, we can help you find your perfect mix of marinades, herbs, spices, batters and coatings, and thus offer a unique taste experience, whether it’s an evening with friends at home or ‘street food’ on the menus of the country’s growing number of craft breweries.
