บังดีน ไก่ทอดหาดใหญ่ 

History:

Fried chicken in Thailand, known as ไก่ทอด (gai tod), has a rich history shaped by both local traditions and global influences. While Thailand has long used deep-frying in its cooking, especially in southern cuisine, the crispy-style fried chicken popular today gained momentum in the mid-20th century with the spread of American fast food culture. Thai vendors adapted the idea, seasoning chicken with local spices like garlic, white pepper, and coriander root, often marinating it with fish sauce or soy sauce for added depth. In southern Thailand, Muslim communities developed their own version, known for its turmeric-rich marinade. Over time, fried chicken became a common street food nationwide, appreciated for its crispy texture, bold flavor, and affordability.