Fried Chicken

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Fried chicken has a dual origin in the rural American South. The Scots had a tradition of deep-frying chicken in fat with seasonings, unlike their English counterparts who roast chicken. Later, as African slaves were introduced to households they brought different seasonings along with pan frying the chicken. Since slaves were often allowed to keep only chickens, frying chicken as a special occasion spread through the African American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food. Southern whites also continued the tradition of frying chicken. Therefore, fried chicken continued to dominate as "Sunday dinner" or on other special occasions.

Cuisine: not stated · categories: Deep fried recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes using buttermilk; Recipes using wheat flour; Recipes using whole chicken; Recipes without cooking time; Recipes without servings; Southern U.S. recipes

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