Fried chicken, also called Southern fried chicken, is a dish consisting of

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The

breading Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cut ...

adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

Broiler Breed broiler is any chicken (''Gallus gallus domesticus'') that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and six weeks of age, although slower growing breeds reach slaug ...

chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the 5th to the late 15th centuries, similarly to the post-classical period of global history. It began with the fall of the Western Roman Empire and ...

. 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 and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. 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". Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in

palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from o ...

History

The expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish quoted at . and

West African cuisine West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of ...

.Worral, Simon (December 21, 2014
"The Surprising Ways That Chickens Changed the World"
. ''National Geographic'': "When slaves were brought here from West Africa, they came with a deep knowledge of the chicken, because in West Africa the chicken was a common farm animal and also a very sacred animal. The knowledge that African-Americans brought served them very well, because white plantation owners for the most part didn't care much about chicken. In colonial times there were so many other things to eat that chicken was not high on the list." Scottish fried chicken was battered with seasonings and deep fried in lard and West African fried chicken added different seasonings, and was battered and cooked in palm oil. 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 though this was cooked on a griddle. Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions. When it was introduced to the American South, Southern fried chicken became a common staple. Later, as the

slave trade Slave trade may refer to: * History of slavery - overview of slavery It may also refer to slave trades in specific countries, areas: * Al-Andalus slave trade * Atlantic slave trade ** Brazilian slave trade ** Bristol slave trade ** Danish sl ...

led to Africans being brought to work on southern plantations, the enslaved people became cooks. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the

African-American African Americans, also known as Black Americans and formerly also called Afro-Americans, are an American racial and ethnic group that consists of Americans who have total or partial ancestry from any of the Black racial groups of Africa. ...

communities of the South, especially in the periods of

segregation Segregation may refer to: Separation of people * Geographical segregation, rates of two or more populations which are not homogenous throughout a defined space * School segregation * Housing segregation * Racial segregation, separation of human ...

that closed off most restaurants to the black population. American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the

abolition of slavery Abolitionism, or the abolitionist movement, is the political movement to end slavery and liberate enslaved individuals around the world. The first country to fully outlaw slavery was France in 1315, but it was later used in its colonies. T ...

, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Southern Jews blended Southern and Jewish

foodways In social science, foodways are the culture, cultural, society, social, and economics, economic practices relating to the production and consumption of food. ''Foodways'' often refers to the intersection of food in culture, traditions, and history. ...

to make fried chicken a mainstay of Shabbat dinners alongside charoset and braided loaves of

challah Challah or hallah ( ; , ; 'c'''hallot'', 'c'''halloth'' or 'c'''hallos'', ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat ...

. Holidays such as

Independence Day An independence day is an annual event memorialization, commemorating the anniversary of a nation's independence or Sovereign state, statehood, usually after ceasing to be a group or part of another nation or state, or after the end of a milit ...

and other gatherings often feature this dish. During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as

Kentucky Fried Chicken KFC Corporation, doing business as KFC (an abbreviation of Kentucky Fried Chicken), is an American fast food restaurant chain specializing in fried chicken and chicken sandwiches. Headquartered in Louisville, Kentucky, it is the world's s ...

(KFC) and Popeyes expanded in the United States and across the world. Before the industrialization of chicken production and the creation of

broiler Breed broiler is any chicken (''Gallus gallus domesticus'') that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and six weeks of age, although slower growing breeds reach slaug ...

breeds of chicken, only young spring chickens (pullets or cockerels) would be suitable for the higher heat and relatively fast cooking time of frying making fried chicken a luxury of spring and summer. Older, tougher birds require longer cooking times at lower temperatures. To compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and dry, and then fried.History of Fried Chicken through the Ages
. Southernfriedchickenrecipe.com. Retrieved on January 30, 2012.

Description

Fried chicken has been described as being "crunchy" and "juicy", as well as "crispy". The dish has also been called "spicy" and "salty". Occasionally, fried chicken is also topped with chili like

paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...

, or

hot sauce Hot sauce is a type of condiment, seasoning, or salsa (sauce), salsa made from chili peppers and other ingredients. Many commercial varieties of Mass production, mass-produced hot sauce exist. History Humans have used chili peppers and other ho ...

to give it a spicy taste. This is especially common in fast food restaurant chains such as

KFC KFC Corporation, doing business as KFC (an abbreviation of Kentucky Fried Chicken), is an American fast food restaurant chain specializing in fried chicken and chicken sandwiches. Headquartered in Louisville, Kentucky, it is the world's se ...

. The dish is traditionally served with

mashed potatoes Mashed potato or mashed potatoes (American English, American, Canadian English, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butt ...

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

, macaroni and cheese,

coleslaw Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly eithe ...

corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...

biscuits A biscuit is a Flour, flour-based baked food item. Biscuits are typically hard, flat, and Unleavened bread, unleavened. They are usually sweet and may be made with sugar, chocolate, icing (food), icing, jam, ginger, or cinnamon. They can also ...

. The dish is renowned for being greasy, especially when coming from fast food outlets. It has even been reported that some of those who enjoy eating the food limit themselves to eating it only a certain number of times a year, to keep their fat intake reasonably low. Out of the various parts of the animal used in fried chicken, the wings generally tend to contain the most fat, with almost of fat for every . However, the average whole fried chicken contains only around 12% fat, or per every . of fried chicken generally contains around 240 calories of energy.

Preparation

Generally, chickens are not fried whole. Instead, the chicken is divided into its constituent pieces. The white meat sections are the breast and the wings from the front of the chicken, while the dark meat sections are the thighs and legs or "drumsticks" from the rear of the chicken. The breast is typically split into two pieces, and the back is usually discarded. Chicken fingers, which are boneless pieces of chicken breast cut into long strips, are also commonly used. To prepare the chicken pieces for frying, they are typically coated in a flour-based batter that may contain eggs or milk, or they may be dredged in flour or

breadcrumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

. Seasonings such as salt,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter ...

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

, garlic powder, or

onion powder Onion powder is Drying (food), dehydrated, ground onion used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow, and red onions m ...

can be mixed in with the flour. Either process may be preceded by

marination Marinating is the process of soaking foods in a Seasoning, seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ...

or dipping in

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

, the acidity of which acts as a meat tenderizer. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. Traditionally,

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

is used to fry the chicken, but

corn oil Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarin ...

peanut oil Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in Americ ...

, canola oil,

soybean oil Soybean oil (British English: soyabean oil) is a vegetable oil extracted from soybean (''Glycine max'') legumes. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed soybean oil ...

, or other

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed ...

s are also frequently used. The flavor of

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use. There are three main techniques for frying chickens:

pan frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...

deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a fryi ...

and broasting. Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried. Generally, the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when necessary. Once the chicken pieces are close to being done, the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan becomes the fonds required to make gravy. Deep frying requires a deep fryer or other devices in which the chicken pieces can be completely submerged in hot fat. The process of deep frying is placing food fully in oil and then cooking it at a very high temperature. The pieces are prepared as described above. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process. A

pressure cooker A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at low ...

can be used to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, such that lowering the cooking temperature is needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure.Fried Chicken Recipes
. Southernfood.about.com (November 9, 2011). Retrieved on January 30, 2012. The original recipe used by the KFC franchise used this method, which was marketed as "broasting" by the Broaster Company. The derivative phrases "country-fried" and "chicken-fried" often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described. Chicken-fried steak is a common dish of that variety. Such dishes are often served with gravy.

Variants

* Barberton chicken, also known as "Serbian fried chicken", is a version created by Serbian immigrants in

Barberton, Ohio Barberton is a city in Summit County, Ohio, Summit County, Ohio, United States. The population was 25,191 at the 2020 United States census, 2020 census. Located directly southwest of Akron, Ohio, Akron, it is a suburb of the Akron metropolitan are ...

, that has been popularized throughout that state. * Chicken and waffles is a combination platter of foods traditionally served at breakfast and dinner in one meal, common to

soul food Soul food is the ethnic cuisine of African Americans. Originating in the Southern United States, American South from the cuisines of Slavery in the United States, enslaved Africans transported from Africa through the Atlantic slave trade, sou ...

restaurants in the American South and beyond. * Hot chicken, common in the

Nashville, Tennessee Nashville, often known as Music City, is the capital and List of municipalities in Tennessee, most populous city in the U.S. state of Tennessee. It is the county seat, seat of Davidson County, Tennessee, Davidson County in Middle Tennessee, locat ...

area, is a pan-fried variant coated with lard and cayenne pepper paste. * Popcorn chicken, also known as "chicken bites" or other similar terms, are small morsels of boneless chicken, battered and fried, resulting in small pieces that resemble

popcorn Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of p ...

Health effects

A 2019

prospective cohort study A prospective cohort study is a longitudinal cohort study that follows over time a group of similar individuals ( cohorts) who differ with respect to certain factors under study to determine how these factors affect rates of a certain outcome. ...

postmenopausal Menopause, also known as the climacteric, is the time when menstrual periods permanently stop, marking the end of the reproductive stage for the female human. It typically occurs between the ages of 45 and 55, although the exact timing can ...

women found that consumption of at least one serving of fried chicken per week compared to no consumption is associated with a 13% increase in the risk of all-cause mortality, as well as with a 12% increase in the risk of

cardiovascular In vertebrates, the circulatory system is a system of organs that includes the heart, blood vessels, and blood which is circulated throughout the body. It includes the cardiovascular system, or vascular system, that consists of the heart a ...

mortality.

References

External links

*
Austin Leslie's recipe in Food and Wine, adapted from John T. Edge's ''Fried Chicken''
{{Authority control Chicken dishes Scottish cuisine Cuisine of the Southern United States American chicken dishes Soul food Street food Fast food Deep fried foods Shabbat food