Eastern Fried Chicken

My daughter put me onto this story as she passed by a little restaurant in London called Eastern Fried Chicken (EFC) as opposed to Kentucky Fried Chicken (KFC). A few years ago I recall reading an article that said that India had declared KFC unfit to eat. I suppose that is because it is so greasy.

When I was a kid, I had a job working for Dave Thomas at KFC and am familiar with frying chicken in the Colonel’s patented deep fry pressure cookers. We used fresh chickens, never frozen, and breaded in the Colonel’s secret recipe. I ate a lot of it and while young I felt no side effects.

Anyway, this story is about EFC.

[q url="http://mideastfood.about.com/b/2008/10/21/middle-eastern-fried-chicken.htm"]

“Middle Eastern Fried Chicken

Who doesn't love fried chicken, except for vegetarians of course. Fried chicken has become an American staple, especially for summer gatherings. In the Middle East, we eat fried chicken, too. Although prepared a little differently, it produces a taste like no other! Spices like turmeric and coriander really give it an extra kick!”

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Well, with a look up I can see there are many locations in London.We can find it in the USA too, called Tandoori-style chicken.

Wiki says: “The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder or usually kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.”

YankeeJim likes EFC.