Fried Chicken: A Crispy Kentucky Icon
Kentucky, a land of rolling hills, thoroughbred horses, and friendly faces, is more than just a scenic destination. It’s a culinary haven, a place where Southern hospitality meets Appalachian tradition to create a food scene that’s both comforting and unforgettable. The state’s rich history, diverse landscape, and blend of cultural influences have given rise to a unique culinary identity, characterized by hearty, flavorful dishes that have captured hearts and palates for generations. From the world-famous crispy delight of fried chicken to the smooth, amber nectar of bourbon, Kentucky’s most famous foods tell a story of heritage, innovation, and a deep-rooted love for good eating. Join us as we embark on a delicious journey through the Bluegrass State, exploring the origins, history, and distinctive qualities of the foods that truly define Kentucky.
Fried Chicken: A Crispy Kentucky Icon
When you think of Kentucky, one of the first things that likely pops to mind is fried chicken. And for good reason. While fried chicken is a beloved dish across the South, Kentucky’s connection to it is undeniable, largely thanks to the global phenomenon that is Kentucky Fried Chicken. The story begins with Colonel Harland Sanders, a man with a vision and a secret blend of eleven herbs and spices.
Colonel Sanders’ journey wasn’t an overnight success. He spent years perfecting his recipe and method, eventually finding a home for his fried chicken at a roadside motel and restaurant in Corbin, Kentucky. Word quickly spread about the uniquely flavorful and crispy chicken, drawing travelers from far and wide. As the business grew, Sanders franchised his concept, and Kentucky Fried Chicken became a household name, revolutionizing the fast-food industry and solidifying Kentucky’s association with this iconic dish.
But Kentucky fried chicken isn’t *just* about the Colonel. The Kentucky style of fried chicken is distinctive, characterized by a specific blend of seasonings, a carefully chosen breading, and a deep-frying process that results in a crispy exterior and juicy interior. The seasoning often includes a blend of salt, pepper, paprika, garlic powder, and other secret ingredients passed down through generations. The breading can range from a simple flour dredge to a more complex mixture incorporating cornstarch or other thickening agents for extra crispiness.
Beyond Kentucky Fried Chicken, numerous local establishments across the state proudly serve their own renditions of Kentucky fried chicken. These restaurants often boast family recipes and unique twists on the classic preparation. Exploring these local gems offers a chance to discover the diversity within Kentucky’s fried chicken tradition. You might find variations incorporating local herbs, different cuts of chicken, or even unique dipping sauces that reflect the individual character of each establishment. In certain regions, you may even find fried chicken brined beforehand for added moisture and flavor. Whether you prefer the classic recipe or are eager to explore regional interpretations, Kentucky fried chicken is a must-try for any visitor to the state.
Bourbon: Kentucky’s Liquid Gold
If fried chicken is Kentucky’s most famous food, bourbon is undoubtedly its most celebrated drink. Often referred to as “liquid gold,” bourbon is deeply intertwined with Kentucky’s history, economy, and cultural identity. It’s more than just a spirit; it’s a symbol of Kentucky’s craftsmanship and dedication to quality.
The connection between Kentucky and bourbon is so strong that it is virtually impossible to separate the two. Bourbon must be made in the United States to be called bourbon, and over ninety-five percent of bourbon is produced in Kentucky. The state’s unique climate, abundant limestone-filtered water, and rich tradition of distilling contribute to the exceptional quality of Kentucky bourbon. The limestone bedrock filters out iron while adding calcium and magnesium to the water, vital for the yeast to flourish.
The bourbon-making process is a carefully controlled art. It starts with a mash bill, a precise combination of grains, primarily corn (at least fifty-one percent is required), along with wheat, rye, or barley. This mash is cooked and fermented, creating a “distiller’s beer.” The beer is then distilled to a high proof and aged in new, charred oak barrels. The charred oak imparts color, flavor, and complexity to the spirit, transforming it into the smooth, amber nectar we know as bourbon. Federal standards require that bourbon be aged in new charred oak containers, and that it enter the barrel at no more than one hundred and twenty-five proof.
Kentucky is home to numerous famous bourbon distilleries, each with its own unique history, character, and distilling style. Brands like Maker’s Mark, Jim Beam, Woodford Reserve, and Wild Turkey are known and enjoyed around the world. Visiting these distilleries offers a fascinating glimpse into the bourbon-making process, from grain to glass. You can tour the facilities, learn about the history of the distillery, and, of course, sample some of the finest bourbons in the world.
The influence of bourbon extends beyond the glass in Kentucky. It’s a common ingredient in many local dishes, adding depth and flavor to sauces, marinades, and desserts. Bourbon-infused barbeque sauces are particularly popular, as are bourbon balls, a classic Kentucky treat. Bourbon cocktails, such as the Old Fashioned, the Mint Julep (particularly popular during the Kentucky Derby), and the Manhattan, are also staples in Kentucky bars and restaurants.
For those interested in exploring Kentucky’s bourbon heritage, the Kentucky Bourbon Trail is a must-do. This trail winds its way through the state, connecting many of the most famous distilleries and offering a unique and immersive experience for bourbon enthusiasts.
Burgoo: A Hearty Kentucky Stew
While fried chicken and bourbon may be the most internationally recognized, burgoo stands as a testament to Kentucky’s rich culinary traditions and regional specialties. Burgoo is a thick, hearty stew typically made with a variety of meats and vegetables. It’s a dish that embodies the spirit of community and resourcefulness, utilizing whatever ingredients are available to create a filling and flavorful meal.
The history of burgoo is somewhat shrouded in mystery, but its origins are believed to be rooted in the hunting traditions of early settlers. Hunters would often combine various game meats and vegetables into a communal pot, creating a stew that could feed a large group. Over time, the recipe evolved, incorporating different meats and vegetables based on seasonal availability and regional preferences. Common meats include chicken, pork, mutton, and even squirrel or venison in some areas. Vegetables typically include corn, potatoes, beans, okra, and tomatoes.
Burgoo recipes vary widely from region to region and even from family to family. Some burgoos are thin and brothy, while others are thick and dense. Some are heavily spiced, while others are more subtly flavored. The key to a good burgoo is slow cooking, allowing the flavors to meld together and create a rich and complex taste.
Burgoo is often associated with community gatherings and celebrations in Kentucky. It’s a common sight at festivals, church picnics, and political rallies. Many towns even host annual burgoo cook-offs, where local cooks compete for the title of “Burgoo Master.” These events offer a chance to sample different variations of burgoo and celebrate Kentucky’s culinary heritage. Burgoo is more than just a stew; it’s a symbol of Kentucky’s spirit of community and tradition.
Hot Brown: An Open-Faced Delight
The Hot Brown is a uniquely Kentucky creation, an open-faced turkey and bacon sandwich smothered in Mornay sauce and broiled to golden perfection. It’s a dish that embodies comfort food at its finest, and it has a fascinating story behind its creation.
The Hot Brown was invented in the Brown Hotel in Louisville, Kentucky, in the nineteen twenties. The hotel was a popular destination for late-night revelers, and the chef, Fred K. Schmidt, was looking for a new dish to satisfy their hunger. He created the Hot Brown as an alternative to the traditional ham and eggs, and it quickly became a hotel favorite.
The components of the Hot Brown are simple but perfectly balanced. Sliced turkey breast is placed on toasted bread, topped with crispy bacon, and then smothered in a rich and creamy Mornay sauce, a cheese sauce made with butter, flour, milk, and Gruyère or Parmesan cheese. The sandwich is then broiled until the sauce is bubbly and golden brown. The Hot Brown is often garnished with paprika and a slice of tomato.
The Hot Brown is a true Kentucky original, and it’s still a popular dish at the Brown Hotel and restaurants across the state. Over the years, variations of the Hot Brown have emerged, incorporating different meats, cheeses, and sauces. Some restaurants offer vegetarian versions, while others add ingredients like mushrooms or ham. Despite these variations, the classic Hot Brown remains a beloved Kentucky staple.
Benedictine Spread: A Cucumber-Creamy Classic
No discussion of Kentucky cuisine is complete without mentioning Benedictine spread, a refreshing and flavorful cucumber-based spread that is a staple at parties, luncheons, and afternoon teas throughout the Bluegrass State. The spread, light green in color, is made with pureed cucumbers, cream cheese, onion juice, and seasonings, creating a cool and tangy flavor profile that is both unique and addictive.
Benedictine spread originated in Louisville, Kentucky, at the beginning of the twentieth century, created by Jennie Carter Benedict, a caterer, restaurateur, and cookbook author. Jennie’s Catering was a very successful establishment, and Benedictine was first served in her dining room. Jennie is the author of the cookbook “The Blue Ribbon Cook Book” originally published in 1902, and still being printed.
Benedictine spread is incredibly versatile. It is most commonly used as a sandwich filling, particularly on tea sandwiches. Its cool and refreshing flavor makes it a perfect complement to delicate breads and fillings. It’s also delicious as a dip for vegetables, crackers, or chips. Benedictine spread can also be used as a spread for bagels or as a topping for salads.
Conclusion
From the crispy crunch of fried chicken to the smooth warmth of bourbon, the hearty comfort of burgoo to the open-faced delight of the Hot Brown, and the cool refreshing taste of Benedictine, Kentucky offers a culinary experience unlike any other. These iconic foods, steeped in history and tradition, tell a story of the Bluegrass State’s rich heritage, its diverse cultural influences, and its deep-rooted love for good eating. They represent more than just ingredients and recipes; they embody the spirit of Kentucky hospitality, the warmth of its people, and the unique character of its landscape. So, the next time you find yourself in Kentucky, be sure to savor these culinary treasures and discover the true taste of the Bluegrass State. Come and explore Kentucky’s vibrant food scene, and create your own memories that will last a lifetime.
