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= = site description = =

zaculeu was likely originally developed because of its proximity to the <unk> 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 with minor alterations thereafter the smaller platforms situated in the plazas were late additions they show the influence of central mexican civilization the entrance to the site was via a narrow land bridge to the north which was protected by a fortified structure that occupied three @@ quarters of the width of the land bridge
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 parts of mesoamerica artefacts recovered from the site include items fashioned from turquoise and precious metals the metal artefacts crafted from gold silver and copper and their alloys demonstrate the city 's participation in the wider trade networks of the postclassic period these metal artefacts were either influenced by or imported from mexico and southern central america
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 vaulting has been found and very little in the way of stone sculpture the architecture completely lacks stone sculpture burials from the early classic yielded a rich array of finds but late classic burials were accompanied by a lesser variety of grave offerings
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 these were crushed when the roof of the tomb collapsed also found were the remains of 34 pyrite mirrors of a type similar to those found at kaminaljuyu a sizeable quantity of jade was recovered from the tomb including beads and earplugs some of the jade beads had been carved to represent human and parrot faces the tomb contained the bones of four or more individuals the ceramic offerings included decorated tripod vessels polychrome bowls and a polychrome cylindrical vase that had a painted band of hieroglyphs one ceramic bowl is painted in a negative painting style that is similar to finds from nebaj
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 administrative purposes

= = = plazas = = =

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
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
plaza 3 is a small plaza at the southern extreme of the site core southwest of plaza 2 and south of the ballcourt
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
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
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
plaza 7 is a small plaza at the western extreme of the site core to the west of plazas 5 and 6
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

= = = structures = = =

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 postclassic the earliest phase of construction dates to the early classic period
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
structure 3 is on the southeast side of plaza 8 facing onto the plaza opposite structure 2 it is immediately south of the ballcourt
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 temple has three steep stairways flanked by balustrades the main stairway ascends directly from the plaza those on either side are perpendicular to the main stairway the balustrade of each stairway terminates at the top in a vertical panel the temple facade is in good condition although the roof of the temple is missing the range structures are unequal in size and each contains a single long room atop a low platform the facade of each of these rooms once possessed a row of columns although only stumps remain in situ this temple @@ palace is k 'iche ' in style and has been identified with the nija 'ib ' lineage of the k 'iche ' being very similar to the temple of awilix at q 'umarkaj a tomb was excavated in structure 4 it consisted of a complete skeleton with associated offerings that included two tripod earthenware bowls one with duck effigies a tripod incense burner a flint knife nine obsidian knives five jade beads and some fragments of gold
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
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 discovered under structure 9
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 room
structures 11 and 12 are small platforms in the middle of plaza 1 they have both been restored
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 sections of the walls and columns of the temple superstructure remain the earliest phase of construction dates to the early classic and consisted of a low platform that supported a perishable superstructure
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
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
structure 21 is a low platform in plaza 5 it is partially restored and has a stairway on the northwest side
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 oriented northwest to southeast and is 48 metres ( 157 ft ) long
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 visible


= fried chicken =

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 <unk> or battered and then pan @@ fried deep fried or pressure fried the breading adds a crisp coating or crust to the exterior what separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact crisp well @@ seasoned skin rendered of excess fat is a hallmark of well made fried chicken
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 expensive and was only enjoyed on special occasions in the late 1900s and early 2000s however fried chicken has been mass @@ produced and the price of the dish has gone down significantly
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 ready to be cooked it is placed in a deep fryer frying pan or pressure cooker ( depending on the method used ) and fried in lard or a type of oil
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 african @@ american people mostly because it was popular among slaves in the american civil war

= = history = =

<unk> 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 introduction of it to african slaves a number of west african cuisines featured dishes where chicken was fried typically in palm oil sometimes having been battered before these would be served on special occasions in some areas or sometimes sold in the streets as snacks in others this provided some means of independent economy for enslaved and segregated african @@ american women who became noted sellers of poultry ( live or cooked ) as early as the 1730s because of this and the expensive nature of the ingredients it was despite popular perception a rare and special dish in the african @@ american community
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 relatively small space and in a relatively short period of time ) many of those calories came in the form of fat and rendered lard lard was used for almost all cooking and was a fundamental component in many common homestead foods ( many that today are still regarded as holiday and comfort foods ) like biscuits and pies the economic / caloric necessity of consuming lard and other saved fats may have led to the popularity of fried foods not only in the us but worldwide in the 19th century cast iron became widely available for use in cooking the combination of flour lard a chicken and a heavy pan placed over a relatively controllable flame became the beginning of today 's fried chicken
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 most slaves were unable to raise expensive meats but generally allowed to keep chickens frying chicken on special occasions continued in the african @@ american communities of the south it endured the fall of slavery and gradually passed into common use as a general southern dish since fried chicken traveled well in hot weather before refrigeration was commonplace it gained further favor in the periods of american history when segregation closed off most restaurants to the black population fried chicken continues to be among this region 's top choices for sunday dinner holidays such as independence day and other gatherings often feature this dish
since the american civil war traditional slave foods like fried chicken watermelon and <unk> 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 which selected exaggerated depictions of blacks as mascots implying quality by their association with the stereotype although also being acknowledged positively as soul food today the affinity that african @@ american culture has for fried chicken has been considered a delicate often pejorative issue while the perception of fried chicken as an ethnic dish has been fading for several decades with the ubiquity of fried chicken dishes in the us it persists as a racial stereotype
before the industrialization of chicken production and the creation of broiler breeds of chicken only young spring chickens ( <unk> or <unk> ) 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 longer cooking times at lower temperatures to compensate for this sometimes tougher birds are simmered till tender allowed to cool and dry and then fried ( this method is common in australia ) another method is to fry the chicken pieces using a pan fried method the chicken pieces are then simmered in liquid usually a gravy made in the pan that the chicken pieces were cooked in this process ( of flouring frying and simmering in gravy ) is known as smothering and can be used for other tough cuts of meat such as <unk> steak smothered chicken is still consumed today though with the exception of people who raise their own chickens or who seek out stewing hens it is primarily made using commercial broiler chickens

= = description = =

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 restaurants and chains such as kfc
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 average whole fried chicken contains only around 12 fat or 12 grams ( 0 @@ 026 lb ) per every 100 grams ( 0 @@ 22 lb ) as well as this 100 grams ( 0 @@ 22 lb ) grams of fried chicken generally contains around 240 calories of energy
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

= = preparation = =

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 usually subdivided into the wings the breasts ( the wishbone is often cut out first in home cooking ) the legs and the thighs the ribs are sometimes left on the breast but commercially they and the back are usually discarded
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 seasonings such as salt pepper cayenne pepper paprika garlic powder onion powder or ranch dressing mix can be mixed in with the flour either process may be preceded by <unk> or by dipping in milk or buttermilk as the pieces of chicken cook some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour creating a flavorful crust according to nathan bailey 's 1736 cookbook <unk> <unk> for example the chicken can be covered in a marinade that consists of the juice of two large fresh lemons malt vinegar bay leaves salt pepper ground cloves and green onions it then must be settled in the marinade for three hours before being dipped in the batter that consists of all @@ purpose flour white wine three egg yolks and salt and then slowly submerged in a deep pot of either oil lard or clarified butter over an open fire it can then be topped with fresh dried parsley dipped in the same frying oil
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 low smoke point makes it unsuitable for use there are three main techniques for frying chickens pan frying deep frying and <unk>
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 chicken pieces once the pieces have been added to the hot fat and sealed the temperature is reduced there is debate as to how often to turn the chicken pieces with one camp arguing for often turning and even browning and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color ( some cooks add small amounts of butter at this point to enhance browning ) the moisture from the chicken that sticks and browns on the bottom of the pan become the <unk> required to make gravy
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 the desired temperature the pieces are added to the fat and a constant temperature is maintained throughout the cooking process
<unk> 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 fat is heated in a pressure cooker chicken pieces are prepared as described above and then placed in the hot fat the lid is placed on the pressure cooker and the chicken pieces are thus fried under pressure
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 <unk> or battered and cooked in any of the methods described above or simply chicken which is cooked outdoors chicken fried steak and country fried boneless chicken breast are two common examples

= = global variants = =

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 variations may be labeled as distinct from traditional southern us flavors or may appear on menus without notation with access to chickens suitable for frying broadening on a global scale with the advent of industrialized poultry farming many localities have added their own mark on fried chicken tweaking recipes to suit local preferences

= = = north america = = =

barberton chicken also known as serbian fried chicken created by serbian immigrants in barberton ohio and has been popularized throughout ohio
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
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
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
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
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 the dish is made when a pan of chicken pieces and fat as for pan frying is placed in the oven to cook for a majority of the overall cooking time basically fried in the oven
chicken nuggets an industrially reconstituted boneless chicken product invented by cornell poultry science professor robert c baker in the 1950s
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 <unk> chicken is also occasionally topped with peanuts or peanut sauce
chicken patties breaded fried patties of chicken meat used in sandwiches
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
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
hot chicken common in the nashville tennessee area a pan @@ fried variant of fried chicken coated with lard and cayenne pepper paste
fried chicken sandwiches a bun biscuit or doughnut which is filled with fried chicken and assorted toppings popular in washington dc

= = = asia = = =

<unk> 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
crispy fried chicken a dish from the regional cantonese cuisine of china
har cheong gai a singaporean chicken wings fried in a batter with fermented shrimp paste
chicken <unk> a japanese marinated and fried method of preparing fried chicken
salt and pepper chicken ( <unk> or <unk> ) cubes of chicken leg meat marinated and deep @@ fried similar to <unk> 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
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
chicken <unk> ( <unk> ) a japanese panko @@ breaded deep fried chicken cutlet adapted from <unk> a pork chop variant occasionally used in curry
korean fried chicken ( <unk> <unk> ) fried chicken pieces flavored with korean <unk> sauce with garlic
<unk> fried chicken with korean seasonings like gochujang
prawn paste chicken or shrimp paste chicken popular in hong kong @@ style restaurants in singapore and malaysia <unk> puréed shrimp and ginger juice into its breading mixture

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