{"id":13719,"date":"2017-09-04T06:00:30","date_gmt":"2017-09-04T13:00:30","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13719"},"modified":"2017-09-04T06:00:30","modified_gmt":"2017-09-04T13:00:30","slug":"why-fried-chicken-is-cool-again","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/why-fried-chicken-is-cool-again\/","title":{"rendered":"Why Fried Chicken is Cool Again"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">Too often considered a quick meal or an unhealthy snack, fried chicken has a bad reputation among the culinary elite.  Barney Wolf indicates in his masterfully written piece that all of this may be changing as fried chicken is making a come back so to speak.  Chefs are elevating the ingredient to include it in fine dishes across the nation.  No longer is it a greasy staple, but a fine dining option for those who want a touch of comfort.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">Fried chicken seems to be making a comeback among people everywhere.  One writer wants to know why it is cool again to eat.<\/li>\n<li id=\"takeaway2\">For starters, fried chicken is very popular among all groups monitored.  That trend tends to grow in numbers each year that people eat chicken.<\/li>\n<li id=\"takeaway3\">Many new chains have offered their take on the fried chicken dish.  That will compete with old model restaurants still serving fried chicken meals.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;Chicken is seeing extraordinary growth in U.S. quick-service and fast-casual restaurants.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"https:\/\/www.qsrmagazine.com\/menu-innovations\/why-fried-chicken-cool-again\" rel=\"noopener\">https:\/\/www.qsrmagazine.com\/menu-innovations\/why-fried-chicken-cool-again<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3I01FDIL6M8SOT8EI31N8K1PSNJ2D3 33IZTU6J8111EISMTKM7HTD592RXSF AM4GOYNNAUIP3)(authorquote 3DA79LNS59VOQ00U8TF7WYO31NL3TC 3MH9DQ757WC679P0TFH388VYR9IUG2 AMVBZXM810ZMA)(keypoints 3S37Y8CWI8010DNS3CP1TNN8JH04WP 32ZKVD547FNQHY46Y9TOKOE1YJGB34 A1CTJ8UT7SF317)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Too often considered a quick meal or an unhealthy snack, fried chicken has a bad reputation among the culinary elite. Barney Wolf indicates in his masterfully written piece that all of this may be changing as fried chicken is making a come back so to speak. Chefs are elevating the ingredient to include it in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8127,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13719"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=13719"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13719\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8127"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}