![]() “We use fresh mango for our mango habanero.” “The garlic butter sauce for the French garlic parmesan uses a housemade garlic butter that’s popular in France,” and is also an homage to Diep’s French, Cambodian, and Vietnamese roots. “The lemon for the lemon pepper uses a fresh lemon zest,” explains Diep. It’s a small but important nod, as is the use of mostly freshly ground spices instead of only relying on the store-bought variety. In fact, the spicy Cambodian coconut curry that’s on the menu comes from a recipe that used to be in her grandma’s restaurant in Vietnam. “I don’t eat it at home.” Diep comes from a family of chefs and cooks, and grew up learning from her grandmother in the kitchen. “I try to stay away from fried foods as much as possible,” she says, laughing. Look past the fried chicken in its endless iterations and find even a few grilled poultry options on the menu, thanks to Diep. ![]() (Yes, there will be a quiz on all of this later.) The Filipino adobo version is a sauce, while the chocolate-flecked hot mole is offered as a hot oil finishing sauce. The Taiwanese nod, for example, is a salted yolk sauce that can be added to various fried chicken meals, tenders, sides, wing boxes, and sandwiches a Mozambican peri peri is served as a rub, just like the harissa option. “If you know what a certain flavor should taste like, start there and build your way out.” The varied options, ingredients, and combination possibilities can initially seem as overwhelming as a TSA security line at LAX during the holidays, but Phan urges customers to go with their gut when deciding on what flavors to order. The restaurant isn’t much for big design and decor details, but the spare space does offer something that no other Inland Empire restaurant can match: Flavors, sauces, and seasonings from five global regions and 22 different countries, available in a variety of dishes and as sauces, rubs, or hot oil finishes. Phan, 50, jokingly says that he now gets to visit new countries every day thanks to World Fried Chicken’s menu. It’s ambitious, but Phan says that so far he’s having fun with the challenge. Theirs is a broad take, pulling in flavor profiles, spices, and cooking techniques from multiple countries and regions. To combat the region’s specific saturation towards hot Southern chicken, Phan and Diep have built a choose your own adventure model for their menu instead. “We thought, how can we build from there?” “We wanted to do something other than Nashville ,” explains Phan, who opened his restaurant in a strip mall space at 2527 S. Such was the state of the current fried chicken scene when Paul Phan and wife Trina Diep opened World Fried Chicken in Ontario, California - and all against the backdrop of a global pandemic, too. That is to say: Southern California loves fried chicken. There are well-connected legends like the Prince family’s own Kim Prince doing Hotville Chicken in Crenshaw, and there are also newly minted hot chicken millionaires like the Dave’s Hot Chicken crew - with 45 locations across the United States and Canada in just a few short years. Numerous copycats have turned the revered Tennessee tradition into a near-cliche, with street stands galore strip mall spots serving tenders, sliders, and oversauced sides and a whole lot of hot chicken that is Nashville in name only. ![]() The new BBQ Chicken: Stuffed with tender chicken strips toasted with sweet BBQ sauce, Subway recommends getting this sub topped with fresh lettuce, tomatoes, red onions and pickles.It’s been more than six years since Howlin’ Ray’s became a Nashville-style hot chicken sensation in Southern California, and in that time Los Angeles has gone spicy chicken mad. The new Frank’s Red Hot Buffalo Chicken: This sub includes our tender chicken strips and new Buffalo sauce, made exclusively with Frank’s Red Hot sauce, toasted on your favorite bread and topped with fresh lettuce, tomatoes, cucumbers and ranch dressing. Subway also released its its new LTO Collection of chicken sandwiches inspired by game day staples: The commercial promotes the Footlong Season offer of a free footlong when you buy two and the new Buffalo Chicken Sandwich. NFL Hall of Famer Sanders leaves some “interesting” autographs at a meet-and-greet. This second wave of TV spots is the next installment of Subway’s NFL content, following the original commercials with coach Belichick and the Watt brothers Derek, J.J. As we’re getting deeper into the NFL season and Subway’s Footlong Season, with rivalries heating up, the brand is debuting its first commercial with NFL-great Deion Sanders.
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