The lowly fried chicken has become the new object of everyone’s affection. “Fried chicken is the new pork belly!” proclaims Christine Couvelier of Culinary Concierge.
“Americans love fried chicken,” says Bret Thorn of Nation’s Restaurant News, “and especially boneless fried chicken in the form of fried breast in a sandwich or faux wings.” Apart from the taste factor, “Beef prices are at or near record highs,” which