Fried chicken history:
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that are marinated in a seasoned batter and passed in flour or baking powder before being fried in oil either in a frying pan or in a deep fryer. The use of breading adds a crunchy crust to the outside of the chicken piece, keeping the meat tender and juicy. Turkey is the most used type of meat in this dish.
Pancakes, common in medieval Europe, are the first popular dish to be fried. While the Scots are considered the first European peoples to fry chicken in fat, which is free of spices. On the other hand, the traditions of a number of West African peoples include frying chicken marinated in palm oil. Scottish frying techniques and West African seasoning techniques were incorporated by African slaves in the American South.
As far back as the 4th century, Apicius’ Roman cookbook contained a recipe for fried chicken called pullum frontonianum. While the origin of fried chicken in the southern United States goes back to Scottish and West African cuisine. Scottish chicken was fried in fat and without any seasoning, while fried chicken in West Africa was cooked soaked in spices, then the excess was drained from it before being fried in palm oil. Scottish frying techniques and African seasoning techniques were mixed in South America by African slaves.
The American expression “fry chicken” was first recorded in the 1830s, appearing frequently in American cookbooks in the 1960s and 1970s. By the early 1930s, fried chicken was a means of economic independence for enslaved or segregated African American women, who took it as a profession and became well-known poultry sellers. Because of the expensive ingredients, and contrary to popular belief, it was a rare dish in the African American community that was cooked only on special occasions, as is the case in Africa.
The fried chicken is distinguished by its crunch and juiciness, as it can be spicy or salty in taste, and it can also be served garnished with sweet pepper or hot sauce. It is particularly common in restaurants and fast food chains such as KFC. The dish is traditionally served with mashed potatoes and gravy, macaroni and cheese, or coleslaw and biscuits.
The dish is famous for its creaminess, especially when it comes from fast food outlets. Some sources state that some people who enjoy eating limit themselves to eating it only a few times a year, to maintain a low fat intake. Of the various parts used in fried chicken, the wings are generally chosen for having the highest percentage of fat, at around 40 g (0.088 lb) of fat per 100 g (0.22 lb). However, the average whole fried chicken contains only about 12% fat, which is 12 grams (0.026 lb) per 100 grams (0.22 lb). In contrast, 100 grams (0.22 lb) of fried chicken generally contains about 240 calories of energy.
- 2 beaten egg
- 1 cup milk
- 2 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 4 teaspoons garlic salt
- 2 teaspoon black pepper
- 2 cup all-purpose flour
- Beat the egg and milk together in a bowl.
- Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
- Put the chicken in the bag, seal it and shake to coat it.
- Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
- Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
- Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
- Drain it on paper towels and serve.