April 5, 2016 BrockManwill

A Closer Look at the Hot Chicken Trend

Hot chicken is a Nashville delicacy. Moist and spicy and full of southern history, one bite is often all it takes to hook diners for decades to come. This has never been more evident than in current dining trends, where the hot chicken trend has been named one of the hottest foodservice trends in 2016.

Though its true origins are unknown and are often debated, the consensus is that hot chicken has been served in Nashville’s African American community for generations. The current version of hot chicken probably began in the 1970s, though, at a place called Prince’s Hot Chicken Shack, which recently received the American Classic Award from the James Beard Foundation for inventing the dish.

No matter how deep you want to delve into the history of hot chicken, it’s important to recognize its impact on current culinary trends. And from Bakersfield to Indianapolis, it’s a trend that’s only just beginning.

Likewise, no matter how hot you want your chicken (from the “milder” cayenne to the insanely hot ghost pepper varieties), it’s important for foodservice operators to consider their overall frying program in order to produce great tasting hot chicken that fits the heat profile customers are expecting when they order.

Is your foodservice operation serving hot chicken? Here are some things to consider.

Frying oil filtration can greatly impact the quality of your hot chicken. Learn more about frying oil filtration best practices and innovative oil filtration solutions that can enhance fried foods like hot chicken and ultimately lead to happier customers and greater profits. Take a look at our oil filtration video, and discover the basic benefits of using carbon filtration pads in less than five minutes.

Get the scoop on improving your fried foods in this short video.

Filter with SuperSorb Carbon Pads

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