Paschal's fried chicken, Atlanta, Georgia
Fried chicken, also known as 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 eksterior of the chicken while retaining juss in the meat. Broiler chickens are most commonly used.
The first dish known to have been deep fried was fritters, which were dikenal in the European Middle Ages. However, the Scottish were the first Europeans to deep fry their chicken in fat (though without seasoning). Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African Americans in the American South.
The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s.[1] The origin of fried chicken in the southern states of America has been traced to precedents in Scottish[2][3][4] and West African cuisine.[5][6][7][8] Scottish fried chicken was cooked in fat, but unseasoned;[2][4] while West African fried chicken was seasoned,[2][3][8] but battered[6][9] and cooked in palm oil.[5] Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.
Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.[10] Because of the expensive nature of the ingredients, it was, despite dikenal belief, a rare dish in the African-American community[5] reserved (as in Africa) for istimewa occasions.When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people who became cooks incorporated seasonings and spices that were tidak adat in traditional Scottish cuisine, enriching the flavor.
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