 Clockwise: A fried chicken breast, wing, thigh, and leg | |
| Course | Entrée |
|---|---|
| Place of origin | United States |
| Region or state | American South |
| Serving temperature | Hot or cold |
| Main ingredients | Chicken, batter or seasoned flour |
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse[1] and a 1773 diary entry describing fried chicken on the Isle of Skye.[2] The first known recipe in the USA did not contain the seasonings that were in the earlier Scottish recipe. [2]There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”.[3] Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).
- ^ Glasse, Hannah (1747). The Art of Cookery. Library of Congress Cataloguing. ISBN 978-0-486-80576-4.
- ^ a b "The surprising origin of fried chicken". www.bbc.com. Retrieved March 24, 2024.
- ^ "Dictionarium domesticum, being a new and compleat houshold [sic] dictionary, for the use both of city and country ... / By N. Bailey". Wellcome Collection. Retrieved February 13, 2024.