Showing 1 - of results
Fried chicken is everywhere in the United States, and we’re not just referring to KFC and Chick-Fil-A. Among notable regional styles are Nashville hot chicken, Illinois River Valley chicken & rav dinners, Indianapolis pan-fried chicken, and Barberton (Ohio) lard-fried chicken. Kansas City is known for full-bore chicken dinners, soup to nuts. Chicken Maryland, always served with cream gravy, is pan-fried, then baked. Cashew chicken, a specialty of Springfield, Missouri, is a Chinese-American fusion dish dressed with brown oyster sauce and decorated with cashews and green onions. Throughout the South and occasionally elsewhere, detour-worthy gas-station eateries have become famous for fried chicken served in the most humble of settings. Among these, Bobop’s Marathon station of Estil, South Carolina, is a Roadfood favorite. Every year in May, Gordonsville, Virginia, hosts a Fried Chicken Festival honoring the “fried chicken ladies” of post-Civil War days who used to stand on the train platform offering trays of fried chicken and biscuits to travelers. In those days, Gordonsville touted itself as the Chicken Leg Center of the Universe.