Dish of chicken pieces coated with seasoned flour or in batter and then fried
This article is about the style of fried chicken that originated in the Southern United States. For other fried chicken dishes, see List of fried chicken dishes.
"Southern fried chicken" redirects here. For the restaurant chain, see Southern Fried Chicken.
Fried chicken
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 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 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 Europeans to deep fry their chicken in fat.[1] There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey.[2] Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).
^"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.
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