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= = Site description = =
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Zaculeu was likely originally developed because of its proximity to the Seleguá River , providing a permanent water supply and transportation waterway , together with its easily defensible hilltop location . Zaculeu has 43 structures . The majority of construction activity took place in one burst in the Early Classic ... |
The ceremonial centre of the city consisted of 43 structures clustered in an area of 1 @,@ 400 square metres ( 15 @,@ 000 sq ft ) . The architecture at the site includes talud @-@ tablero style buildings with double stairways . The facades of some of the buildings have cylindrical columns , a feature found in other pa... |
The structures at Zaculeu were grouped around small plazas and were generally built from masonry , coated with a thick layer of plaster . Fragments bear floral and geometric designs , indicating the structures were originally brightly painted . Stones were undressed and cemented in adobe mortar . No evidence of corbel... |
An Early Classic tomb was inserted under the main pyramid at Zaculeu ; it had been tunnelled from the volcanic ash underlying the structure . A broad stairway descended to the tomb from the main plaza . The tomb interior was painted red and the floor was scattered with the remains of more than 100 ceramic vessels . Th... |
The site core is laid out around eight plazas . Some of the structures were restored by the United Fruit Company ; most of these border Plazas 1 and 2 . Structures 1 and 2 are pyramid temples . Structures 4 , 6 and 10 are palace structures , long buildings with internal chambers and benches used as residences and for ... |
= = = Plazas = = =
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Plaza 1 is the main plaza at the site . It measures 54 by 38 metres ( 177 by 125 ft ) and is closed on all four sides by pyramid temples .
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Plaza 2 is a large plaza at the southeast of the site core , south of Plaza 1 . It is bordered on the southeastern side by Structure 4 , on the northeast by Structure 1 , on the northwest by the ballcourt and on the southwest by Plaza 3 .
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Plaza 3 is a small plaza at the southern extreme of the site core , southwest of Plaza 2 and south of the ballcourt .
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Plaza 4 is at the northwest side of the site core . It is closed on the northeastern side by Structure 10 , on the southeast by Structure 13 and on the southwest by the ballcourt . Plazas 5 and 6 are located immediately to the west .
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Plaza 5 is a small plaza immediately west of Plaza 4 and northwest of the ballcourt . It is divided from Plaza 6 to the northwest by Structure 21 .
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Plaza 6 is another small plaza to the west of Plaza 4 . It is enclosed on three sides by a building complex with Structure 21 on the southeast side .
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Plaza 7 is a small plaza at the western extreme of the site core , to the west of Plazas 5 and 6 .
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Plaza 8 is an enclosed plaza to the southwest of the ballcourt . Structure 2 , a pyramid , closes the northwest side and Structure 3 closes the southeast side .
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= = = Structures = = =
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Structure 1 is a 39 @-@ foot ( 12 m ) high pyramid on the southeast side of Plaza 1 . It has eight stepped sections topped by a summit shrine . The shrine has three doorways approached via a double stairway rising from the plaza below . The pyramid was rebuilt seven times with the visible remains dating to the Early P... |
Structure 2 is a pyramid on the northwest side of the sunken Plaza 8 . It is largely unrestored . Structure 3 lies across the plaza to the southeast . It is a platform with a twin stairway facing northwest onto the plaza .
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Structure 3 is on the southeast side of Plaza 8 , facing onto the plaza opposite Structure 2 . It is immediately south of the ballcourt .
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Structure 4 is an unusual combination of temple and palace . It is situated on the southeast side of Plaza 2 . The structure consists of a central pyramidal base flanked by two attached range structures . The pyramidal base is topped by a shrine containing three rooms , the final room of the three is circular . The te... |
Structure 6 is a temple on the northeast side of Plaza 1 . It rises in stepped sections topped by a summit shrine and was accessed via a stairway from the plaza that divided in two near the summit . Only the lower sections of the walls and columns of the shrine remain .
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Structure 9 is a large mound on the northwest side of Plaza 1 . The last phase of construction shows evidence of the interruption of construction by the Spanish Conquest . Terraces were absent on three sides of the structure with only the lowest level having been built on the fourth . Early Classic ceramic caches were... |
Structure 10 borders the northeast side of Plaza 4 and is unrestored although some original stonework is evident . It is a very long building accessed via three stairways ascending from the plaza . The structure has been investigated by archaeologists and was found to have multiple doorways opening into a single long ... |
Structures 11 and 12 are small platforms in the middle of Plaza 1 . They have both been restored .
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Structure 13 is on the southwest side of Plaza 1 , dividing that Plaza from Plaza 2 . It was accessed via a double stairway ascending from Plaza 1 . This double stairway gave access to the first level of the temple structure only ; from there , a wide single stairway continued to the summit shrine . Only the lower sec... |
Structures 15 and 16 are both low platforms located in Plaza 2 , on an axis running directly northwest across the plaza from the central temple of Structure 4 .
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Structure 17 is a pyramidal base in Plaza 2 , to the west of Structures 15 and 16 . It supported two rooms accessed via a double stairway on the northwest side of the temple . The entrance to outermost room once had two columns , although now only the lower portions of the walls and columns remain .
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Structure 21 is a low platform in Plaza 5 , it is partially restored and has a stairway on the northwest side .
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The Ballcourt consists of Structures 22 and 23 , it was used for the ceremonial Mesoamerican ballgame . It is an I @-@ shaped sunken ballcourt with sloping walls . The two structures forming the sides of the ballcourt once supported buildings , now only the lower sections of their walls remain . The ballcourt is orien... |
Structure 37 is not associated with any of the eight plazas of the site core , standing about 50 metres ( 160 ft ) northeast of Structure 4 and a similar distance east of Structure 1 . It was investigated by archaeologists but has not been restored , although some of the original stonework and plaster coating is visib... |
= Fried chicken =
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Fried chicken ( also referred to as Southern fried chicken for the variant in the United States ) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan @-@ fried , deep fried , or pressure fried . The breading adds a crisp coating or crust to the exterior... |
The first dish known to have been deep fried was fritters , which were popular in the Middle Ages . However , it was the Scottish who were the first to deep fry their chicken . The dish was first brought to the United States by Scottish immigrants . Prior to the Second World War , fried chicken was often very expensiv... |
When being cooked , fried chicken is often divided into smaller pieces . The chicken is then generally covered in a batter , often consisting of ingredients such as eggs or milk . This is used to create a crust on the exterior of the meat . In addition , seasoning is often added at this stage . Once the chicken is rea... |
The dish has created a large number of spin @-@ off recipes which are commonly used around the world . For example , Korean fried chicken , a dish which is commonly served as fast food in Korea and is known for being crispier than normal fried chicken . There is also a racial stereotype surrounding fried chicken and A... |
= = History = =
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Fritters have existed in Europe since the middle ages ( from the 5th to the 15th century ) . The Scots had a tradition of deep frying chicken in fat , unlike their English counterparts who baked or boiled chicken . Scottish immigrants to America continued this frying chicken tradition and are responsible for the intro... |
After the development of larger and faster @-@ growing hogs ( due to crosses between European and Asian breeds ) in the 18th and 19th century in the United States , backyard and small @-@ scale hog production provided an inexpensive means of converting waste food , crop waste , and garbage into calories ( in a relativ... |
When it was introduced to the American South , fried chicken became a common staple . Later , as the slave trade led to Africans being brought to work on southern plantations , the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine , enriching the flavor . Since... |
Since the American Civil War , traditional slave foods like fried chicken , watermelon , and chitterlings have suffered a strong association with African @-@ American stereotypes and blackface minstrelsy . This was commercialized for the first half of the 20th century by restaurants like Sambo 's and Coon Chicken Inn ... |
Before the industrialization of chicken production , and the creation of broiler breeds of chicken , only young spring chickens ( pullets or cockerels ) would be suitable for the higher heat and relatively fast cooking time of frying , making fried chicken a luxury of spring and summer . Older , tougher birds require ... |
= = Description = =
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Fried chicken has been described as being " crunchy " and " juicy " , as well as " crispy " . In addition , the dish has also been called " spicy " and " salty " . Occasionally , fried chicken is also topped with a chili like paprika , or hot sauce to give it a spicy taste . This is especially common in fast food rest... |
The dish is renowned for being greasy and unhealthy , especially when coming from fast food outlets . Out of the various parts of the animal used in fried chicken , the wings generally tend to contain the most fat , with almost 40 grams ( 0 @.@ 088 lb ) of fat for every 100 grams ( 0 @.@ 22 lb ) . However , the averag... |
One of the main causes of the large amounts of fat which can be found in fried chicken is the oil which is used to cook it . Vegetable oil , one of the most common oils used to cook fried chicken and other fried foods , consists mainly of fat and a large number of calories .
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= = Preparation = =
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Generally , chickens are not fried whole ; instead , the chicken is divided into its constituent pieces . The two white meat sections are the breast and the wing from the front of the chicken , while the dark meat sections are the thigh and leg or " drumstick " , are from the rear of the chicken . These pieces are usu... |
To prepare the chicken pieces for frying , they may be coated in a batter of flour and liquid ( and seasonings ) mixed together . The batter can contain ingredients like eggs , milk , and leavening . Alternatively , they may be dredged in flour or a similar dry substance , to coat the meat and to develop a crust . Sea... |
Traditionally , lard is used to fry the chicken , but corn oil , peanut oil , canola oil , or vegetable oil are also frequently used ( although clarified butter may be used as well like in colonial times ) . The flavor of olive oil is generally considered too strong to be used for traditional fried chicken , and its l... |
Pan frying ( or shallow frying ) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken . The chicken pieces are prepared as above , then fried . Generally the fat is heated to a temperature hot enough to seal ( without browning , at this point ) the outside of the chi... |
Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat . The process of deep frying is basically placing food fully in oil and then cooking it at a very high temperature . The pieces are prepared as described above . The fat is heated in the deep fryer to t... |
Broasting uses a pressure cooker to accelerate the process . The moisture inside the chicken becomes steam and increases the pressure in the cooker , lowering the cooking temperature needed . The steam also cooks the chicken through , but still allows the pieces to be moist and tender while maintaining a crisp coating... |
The derivative phrases " country fried " and " chicken fried " often refer to other foods prepared in the manner of fried chicken . Usually , this means a boneless , tenderized piece of meat that has been floured or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors . ... |
= = Global variants = =
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Throughout the world , different seasoning and spices are used to augment the flavor of fried chicken . Because of the versatility of fried chicken , it is not uncommon to flavor the chicken 's crisp exterior with a variety of spices ranging from spicy to savory . Depending on regional market ubiquity , local spice va... |
= = = North America = = =
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Barberton Chicken : also known as Serbian Fried Chicken , created by Serbian immigrants in Barberton , Ohio and has been popularized throughout Ohio .
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Buffalo wings : Named for their place of origin , Buffalo , New York , this is one of the few kinds of fried chicken that is not traditionally battered before frying .
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Buffalo strips , fingers , crisp wings and boneless wings : using the same cayenne @-@ pepper sauce as Buffalo wings , these chicken products are battered before frying . See also : chicken fingers and chicken nuggets .
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Chicken fingers : also known as chicken tenders or chicken strips , this is one of the most common forms of fried chicken , generally pieces of chicken breast ( sometimes with rib meat ) cut into long strips , breaded or battered dipped , and deep fried .
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Chicken fries : chicken nuggets in the shape of French fries , popularized by the fast @-@ food chains Burger King and KFC . These may also be referred to as chicken sticks .
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Chicken Maryland , a form of pan @-@ fried chicken , often marinated in buttermilk , served with cream gravy and native to the state of Maryland . The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and , after heavy modification , found a place in the cuisines of Britain and Australia... |
Chicken nuggets : an industrially reconstituted boneless chicken product invented by Cornell poultry science professor Robert C. Baker in the 1950s .
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Popcorn chicken : occasionally known as chicken bites or other similar terms , small morsels of boneless chicken , battered and fried , resulting in little nuggets that resemble popcorn.Popcorn chicken is also occasionally topped with peanuts , or peanut sauce .
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Chicken patties : breaded , fried patties of chicken meat used in sandwiches .
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Country Fried Chicken : chicken meat that has been coated with flour or breaded , fried and served topped with country cream gravy . Related tangentially to Chicken fried steak .
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Chicken and waffles , a combination platter of foods traditionally served at breakfast and dinner in one meal , common to soul food restaurants in the American South and beyond .
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Hot chicken : common in the Nashville , Tennessee area , a pan @-@ fried variant of fried chicken coated with lard and cayenne pepper paste .
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Fried chicken sandwiches : a bun , biscuit or doughnut which is filled with fried chicken and assorted toppings , popular in Washington , D.C.
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= = = Asia = = =
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Ayam goreng : various kinds of Indonesian , Singapore and Malaysian dish of chicken deep fried in coconut oil , this Southeast Asian version is absent of batter and richer in spices .
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Crispy fried chicken : a dish from the regional Cantonese cuisine of China .
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Har Cheong Gai : a Singaporean chicken wings fried in a batter with fermented shrimp paste .
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Chicken karaage : a Japanese marinated and fried method of preparing fried chicken .
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Salt and pepper chicken : ( 鹹酥雞 or 盐酥鸡 ) Cubes of chicken leg meat marinated and deep @-@ fried , similar to karaage but flavoured with pepper salt and / or five @-@ spice powder . Originating in Taiwanese night markets , it has also been popularized in North American Taiwanese bubble tea restaurants .
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Taiwan fried chicken fillet : Chicken fillet prepared in a similar way to salt and pepper chicken , as one large piece eaten in a paper bag . Popular in Taiwanese night markets .
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Chicken katsu : ( チキンカツ ) , a Japanese panko @-@ breaded , deep fried chicken cutlet , adapted from tonkatsu , a pork chop variant . Occasionally used in curry .
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Korean fried chicken : ( 양념 치킨 ) , fried chicken pieces flavored with Korean ganjang sauce with garlic .
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Buldak : fried chicken with Korean seasonings like gochujang .
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Prawn paste chicken or " shrimp paste chicken " : popular in Hong Kong @-@ style restaurants in Singapore and Malaysia . Incorporates puréed shrimp and ginger juice into its breading mixture .
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