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The soy garlic fried chicken has a rich flavour with an umami kick.(Suresh Doss)
Food writer Suresh Doss, in conversation with CBC
Metro Morning host Ismaila Alfa, on the growing popularity of fried chicken.
Suresh Doss: Ismaila, I ve noticed 5 or 6 places new every week that are offering fried chicken in some form. Or restaurants that used to have a completely different menu, but they re now offering fried chicken.
Ismaila Alfa: Why do you think it s getting so popular?
Suresh Doss: I think generally when people are ordering takeout, they want to order foods they can t easily make at home. I d rather order fried chicken from a place that does them regularly and well without messing up my kitchen, with all the frying oil and mess. Also, fried chicken travels really well
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