Technically, yes.

Tom

We also have Yardbird on Steinenvorstadt in Basel. I thought it was pretty good, though I am not American so my tastebuds may not be sufficiently adjusted to evaluate. It was spicy though.

There used to be a Chickeria in Pfungen, but no more.
I quote from the only customer review published "I'm torn to rate this place so bad but it is just not good food."

You start with a live chicken that you need to choke.

30 minutes drive from Basel, in Illzach (France) there is a KFC. Recently had a bucket of spicy wings. Not greasy at all. But we were one of the first customers of the day. They were very nice.

Same story as the "Mexican" food. If X or Y product is not yet offered, it's quite probably due to the absence of demand.

Any successful business needs to cater local preferences, which makes the dish different to what one has tasted thousands of km away.

That must be incredibly frustrating for restuaranteurs from overseas wanting to provide something authentic.

I'm going to beg to differ on this point. I've cooked for Swiss people many times now, and really got their attention (once to the point of tears, naughty me). Properly spiced food, not too much, but just enough, not only tastes great, but also elicits intense enthusiasm for the food. I get repeat visits for my cooking, so I know I'm not fooling myself.

I love very hot food, but, cooking for other people so they like it, means toning it down quite a bit. I have discovered Kashmiri chili powder, a red pepper that is somewhat hot, but definitely not too hot for most people. Very, very flavorful!

It really works for chicken, and is an essential ingredient in Tandoori chicken. Using that instead of the normal Indian ultra-hot chili pepper powder (which I just love), means I can cook something for Europeans that they have never had, doesn't hurt them (no tears), and that they really, really like. They seem to find it a very pleasant surprise.

If you have not tried Kashmiri chili, you can go to your local Indian market, and they are likely to have it. You can read about it here: https://en.wikipedia.org/wiki/Kashmiri_red_chilli . It's only about CHF 4 - 5 for 100 grams, and it will significantly improve home cooking.

Many Europeans are quite used to hot and spicy food. The vast number of Indian and Thai restaurants in the U.K. is testament to that.

I bought some Kashmiri chili powder the other day. I haven't got round to using it yet but I will now. Thanks.

Our favorite... Soul Chicken in Luzern. The best crispy, fried chicken with out of this world butter sauce. And if you like spicy too,... ask for their home-made chili sauce.


https://www.soulchicken.ch/

Where? Thanks!

Online at the Click-n-pick Market in Coppet, Valais but I just went to their site to get a link to the chili power and the store went bust literally a week ago!

The other place I have seen it is in a little Asian shop in Luzern.

How inexpensive? That would be nice but keep in mind that everyone here is payed a relatively decent (hourly) wage, including those in low-skilled jobs and I think this would be one of your main costs.
Eating out is expensive here but it's part of our "social contract" so to speak, we're all aware that salaries are (much) bigger than elsewhere so everything here comes at a higher price.
Don't aim cheap, aim good....this is Switzerland. I'm usually disappointed by the lack of quality, not by prices. I'm used to that...now. The Swiss in general want good quality rather than cheap.

Every asian shop I've been to in Switzerland has it.

That's true.

Bur some places have a dearth of them. The shop I used to go to in Luzern closed down during COVID - most certainly due to the lack of Asian customers.

Not sure why this was moved to the fried chicken thread - the taco truck would have been better.

Anyway - meat is very expensive in Switzerland. And for fajitas, you need good quality meat and the cuts for beef would be hard to find / even more expensive. I would consider adding fajitas to my taco truck along with other tacos ... maybe just start with affordable chicken (my favorite anyway).

I mentioned in the other thread, have you been to Markthalle or Klara in Basel? Several places got their start there and were able to move on to more established locations once they had a following.

Was there yet another one? Happy to move it there.

Yes, here:

https://www.englishforum.ch/food-dri...co-stands.html

Exactly this is kind of a new hobby I discovered during covid. I spent 4 months in NY back in 2000, and still remember some of the food I really liked there. So since Covid I am on the hunt for the perfect General Tso recipe. Finding recipes online, going to the New Asia market in Zurich, spending an afternoon cooking... My tip: after dipping the chicken in a liquid (albeit a simple scrambled egg or a batter), cover it in crushed corn flakes before frying. This works much better than flour or corn starch.



Also, do not use a deep fryer with 3 L of oil. Better use 0.5 to 1 L of oil and throw it away after single use. I use a cast iron pan on a 40chf induction cooker from the Lidl. These can be set to hold a specific temperature...

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Happiness is a full tank of gas (or better yet, diesel !)

Buttermilk brine, double-frying. Kenji's science strikes again. End of.

https://www.seriouseats.com/the-food...chicken-recipe