Fried & Fast Food
Fried chicken, burgers, fries, wings and hot dogs: the quick, crisp, salty end of the menu.
25 dishes, from $3 to $900 in play money
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Classic Fried Chicken Bucket
A bucket of craggy, golden fried chicken.
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Spicy Fried Chicken Sandwich
A crisp fillet with pickles and heat in a soft bun.
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Crispy Chicken Tenders
Strips of breaded chicken breast with a dip.
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Fried Chicken Single Piece
One drumstick. Sometimes that is enough.
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Double Cheeseburger
Two patties, two slices of cheese, one bun doing its best.
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Classic Cheeseburger
One patty, melted cheese, pickles and a soft bun.
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Bacon Cheeseburger
A cheeseburger with crisp bacon on top.
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Crispy French Fries
Thin fries, hot and salted.
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Loaded Cheese Fries
Fries buried under cheese sauce, bacon and scallions.
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Onion Rings Basket
Thick battered rings of sweet onion.
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Chicken Nuggets 10-Piece
Ten bite-sized pieces of breaded chicken and a dip.
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Crispy Fish Burger
A crisp fish fillet with tartar sauce in a soft bun.
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Fried Shrimp Basket
Breaded shrimp fried golden, with a dip.
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Classic Corn Dog
A sausage on a stick in sweet cornmeal batter.
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Mozzarella Sticks
Breaded cheese that stretches when you pull it apart.
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Stuffed Jalapeno Poppers
Jalapenos filled with cream cheese and fried.
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Fried Pickles
Sour pickle slices in crisp batter.
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Buffalo Chicken Wings
Wings tossed in tangy hot sauce, with celery.
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BBQ Chicken Wings
Wings glazed in sweet, smoky sauce.
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Classic Hot Dog
A sausage in a bun with mustard. A classic for a reason.
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Chili Cheese Dog
A hot dog under chili and melted cheese.
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Breakfast Burger
A burger with a fried egg and bacon, for mornings that need it.
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Garden Veggie Burger
A vegetable and bean patty with all the usual trimmings.
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Fried Chicken and Waffles
Fried chicken on a waffle with syrup. Sweet, salty, correct.
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Luxury
Giant Party Fried Chicken Feast
Enough fried chicken for the whole street.
History and traditions
Fast food grew from street stalls, fairs and roadside diners. Fried chicken came from the American South, the burger from German emigrants and American lunch counters, and fried potatoes from Belgian and French street stands. The drive-in turned them into a worldwide habit.
Food economy and industry
Quick-service restaurants are the largest part of the restaurant industry and one of the biggest employers of young workers. They depend on chicken, ground beef, potatoes and frying oil bought in enormous volumes, and on supply chains built for consistency and low prices.