0_Wizard
I love chicken! It was one of the most common meats available in the Middle Ages.
Chicken was one of the most common meats available in the Middle Ages.
chosen_List_of_chicken_dishes_0
List of chicken dishes
chosen_topic_0_List_of_chicken_dishes
Chicken as food
Chicken is the most common type of poultry in the world. In developed countries, chickens are typically subject to intensive farming methods. The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Regional cuisines of medieval Europe
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike (though the commoner usually had to settle for cheap second pressing wine) while beer was the commoner's drink in the north and wine an expensive import.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
List of chicken dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten.
Arab cuisine
Arab cuisine () is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Fertile Crescent, and the Arabian Peninsula have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens that were developed over the past centuries.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
1_Apprentice
I didn't know that about chicken. It's my favorite meat I love it a lot. 
0_Wizard
Chicken is prepared as food in a wide variety of ways, varying by region and culture. What's your favorite chicken dish?
It is prepared as food in a wide variety of ways, varying by region and culture.
self_List_of_chicken_dishes_3
List of chicken dishes
self_4_List_of_chicken_dishes
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
1_Apprentice
I think my favorite kind of chicken is fried chicken. I love the crispy skins on it. 
0_Wizard
They say crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
partner_Fried_chicken_3
Fried chicken
partner_0_Fried_chicken
Fried chicken
Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken. The first dish known to have been deep fried was fritters, which were popular in the Middle Ages.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Korean fried chicken
Korean fried chicken or KFC, usually called chikin (, from the English "chicken") in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (, from the English "fried chicken") and spicy yangnyeom chikin (, "seasoned chicken"). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack. Korean fried chicken differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken; it was described by Julia Moskin of "The New York Times" as a "thin, crackly and almost transparent crust".
KFC
KFC, until 1991 known as Kentucky Fried Chicken, is an American fast food restaurant chain that specializes in fried chicken. Headquartered in Louisville, Kentucky, it is the world's second-largest restaurant chain (as measured by sales) after McDonald's, with almost 20,000 locations globally in 123 countries and territories . The chain is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell chains. KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky during the Great Depression.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
International availability of McDonald's products
McDonald's Corporation () is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Cape Town,South Africa. In order to cater to local tastes and culinary traditions, and often in respect of particular laws or religious beliefs, McDonald's offers regionalized versions of its menu among and within different countries.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
1_Apprentice
That sounds about right to me. Crisp is essential. I get extra crispy and spicy fried chicken whenever I can.
0_Wizard
Are you a fan of KFC? It is the world's second-largest restaurant chain.
Headquartered in Louisville, Kentucky, it is the world's second-largest restaurant chain (as measured by sales) after McDonald's, with almost 20,000 locations globally in 123 countries and territories .
partner_KFC_1
KFC
partner_5_KFC
KFC
KFC, until 1991 known as Kentucky Fried Chicken, is an American fast food restaurant chain that specializes in fried chicken. Headquartered in Louisville, Kentucky, it is the world's second-largest restaurant chain (as measured by sales) after McDonald's, with almost 20,000 locations globally in 123 countries and territories . The chain is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell chains. KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky during the Great Depression.
History of KFC
KFC (Kentucky Fried Chicken) was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of restaurant franchising, and the first "Kentucky Fried Chicken" franchise opened in Salt Lake City, Utah in 1952. KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. Branding himself "Colonel Sanders", the founder became a prominent figure of American cultural history, and his image remains widely used in KFC advertising.
Fast food restaurant
A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation that provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.
List of Canadian restaurant chains
Although many of the largest restaurant chains in Canada are US-based (McDonald's and Yum Brands among others), Canadian-based restaurant chains are growing and have expanded into other markets, especially the US. A&W Restaurants entered the Canadian market in 1956. In 1972 the American company sold the Canadian unit to Unilever thus creating A&W (Canada). In 1995 it was spunoff into an independent entity with no ties to its American counterpart. BeaverTails pastry (or Queues de Castor pâtisserie in Quebec), is a chain of pastry stands operated by BeaverTails Canada Inc. The chain's namesake product is a line of fried dough pastries, individually hand-stretched to resemble a beaver’s tail.
KFC in China
KFC is a fast food restaurant chain that specializes in fried chicken and is China's largest restaurant chain. KFC restaurants in China are owned or franchised by Yum China, a restaurant company that also owns the Pizza Hut and Taco Bell chains in China and was spun off from Yum! Brands in 2016. KFC has 5,138 outlets in China as of 2017. According to research by Millward Brown, KFC was the most powerful foreign brand in China in 2013. KFC became the first Western fast food company in China after its first outlet opened in Qianmen, Beijing, in November 1987. The operation was a joint venture, with a 60 percent stake held by KFC, 27 percent by the Beijing Tourist Bureau and 13 percent by Beijing Food Production.
John Y. Brown Jr.
John Young Brown Jr. (born December 28, 1933) is an American politician, entrepreneur, and businessman from the U.S. state of Kentucky. He served as the 55th governor of Kentucky from 1979 to 1983, although he may be best known for building Kentucky Fried Chicken (KFC) into a multimillion-dollar restaurant chain. The son of a U.S. congressman, Brown's talent for business became evident in college, where he made a substantial amount of money selling "Encyclopædia Britannica" sets. After briefly practicing law with his father, he purchased Kentucky Fried Chicken from founder Harland Sanders in 1964.
KFC in Japan
KFC (the name was originally an initialism for Kentucky Fried Chicken) is a fast food restaurant chain that specializes in fried chicken and is headquartered in Louisville, Kentucky, United States (US). It is the world's second largest restaurant chain (as measured by sales) after McDonald's, with 18,875 outlets in 118 countries and territories . The company is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut and Taco Bell chains. Japan is the third-largest market for KFC after China and the United States with 1,165 outlets as of December 2014. In Japan, 70 percent of sales are take-away, with customers tending to buy fried chicken for parties and other special occasions and eating it as a side dish.
1_Apprentice
I am a fan of KFC. I like KFC but my favorite chicken place is Church's. I didn't know KFC was that popular though! How many stores do they have?