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From ayam goreng to Hot Star and KFC: a field guide to fried chicken in Sydney
David Matthews
Photo: James Brickwood
They say that those who burn twice as bright burn half as long, but in the case of fried chicken, a trend locally since the first Kentucky Fried opened in Guildford in 1968, this is a long, slow burn with many flavours and textures.
In the midst of a pandemic, however, with delivery a necessity, a dish with myriad variations is finding a wider audience as fried chicken shops reveal themselves as one of the more resilient restaurant models in the face of COVID ....

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