That is the question.
After all, who wouldn’t want to take credit for 197 million birds eaten each day around the world?
Fried chicken is everywhere. From popular restaurants, fast food, frozen, and homemade, it’s a global favorite. There are drumsticks, tenders, breasts, nuggets, sandwiches, and just about anything a creative chef can invent. Check out U.S. National Fried Chicken Day (July) or indulge in fried chicken like yangnyeom (Korea), karaage (Japan), pollo frito (Italy), and yassa (Senegal).
The art of frying anything originated in ancient times. Many historians believe it goes back 4500 years when farmers and herders took over the lands of hunter-gatherers. Some argue that deep frying came from what is today modern Israel. Others maintain it originated in Egypt as a way to preserve food.
Deep-fried dough called Zalabiyeh was eaten in biblical Canaan. Frying pans were invented in ancient Mesopotamia.
Ancient Greeks and Romans fried various foods. The Greeks used thick, terracotta frying pans. Foodie Marcus Gavius Apicus (below), a wealthy Roman merchant, wrote one of the earliest cookbooks in history. He spoke about foods for the wealthy, like chicken and desserts, usually fried in olive oil.
