kukulla

Kukulla is a traditional Hungarian dish that has gained popularity in various forms across Europe and beyond. The name "kukulla" translates to "little chicken" in Hungarian, reflecting its primary ingredient. The dish consists of a chicken breast or thigh, typically boneless and skinless, coated in a mixture of flour, eggs, and breadcrumbs, then deep-fried until golden brown and crispy. The chicken is usually served with a side of mashed potatoes or a salad, and often accompanied by a tangy sauce made from sour cream, mayonnaise, and sometimes a bit of vinegar or lemon juice.

The origins of kukulla can be traced back to the 19th century, with its roots in Hungarian cuisine. It was a popular dish among the working class, particularly in rural areas, due to its affordability and simplicity. Over time, the recipe has evolved, with variations incorporating different types of meat, such as pork or veal, and additional ingredients like cheese or herbs.

Today, kukulla is enjoyed not only in Hungary but also in other countries where Hungarian cuisine has made an impact. It is often served as a main course or as part of a larger meal, and is known for its crispy exterior and tender, juicy interior. The dish is also a favorite among children, who often enjoy the crunchy texture and the tangy sauce. Despite its humble beginnings, kukulla has become a beloved dish that continues to be enjoyed by many, both in Hungary and around the world.