The Nexerus said
It's the consistency that attracts me more than anything. Texture is equally as important as taste. There are plenty of 'western' foods that I don't like, usually because I don't find their textures appealing. Don't pretend that anything fried is automatically a disgusting western dish, either.
I didn't pretend anything. The salt and oil are what give the fried chicken its texture. When it's finished cooking, the meat becomes firm but still tender, and the breading is crunchy while not being too moist. The salt cooks off just enough to allow the breading to be the way it is (iodized salt acts like a hydrate).
Which, for bar food, that's essentially how you get the textures for most of the dishes in the category. There's plenty of other dishes similar to it that uphold the same quality of flavor, moisture and texture. It gives a
consistent (haha get it?) consistency.