Southern fried chicken has a long history, with frying being a common form of food preparation in many ancient cultures. The dish became popular in the US during colonization when Scottish families settled in the south and brought their fried chicken recipes with them. Slaves introduced new seasonings and spices, and the dish became a tradition for people of all races and creeds. There are many variations of the coatings, and cooking oil is an important ingredient for taste and health concerns.
Southern fried chicken is famous all over the world. The process of frying, frying, or frying breaded chicken pieces keeps the meat moist and tender while creating a crispy crust. It can be enjoyed hot with mashed potatoes and gravy or as a cold picnic dish.
Although we think of fried chicken as Southern cuisine, frying was a common form of food preparation in many ancient cultures. China, Egypt, India and Rome have prepared various chicken dishes with this form of cooking. During the Middle Ages, regions of Italy and Scotland enjoyed a form of pancake. Fried chicken has been enjoyed by cultures on all continents.
Southern fried chicken holds an important position in United States (US) history. During the colonisation, many Scottish families settled in the south, bringing their fried chicken recipes and preparation methods with them. So when African people were brought in as slaves, they introduced new seasonings and spices which created an enriched flavor that quickly became everyone’s favorite.
Slaves were allowed to raise chickens and it became their main source of protein. Southern fried chicken also travels without refrigeration much better than other meats and served African Americans well during the years of segregation when they weren’t allowed in restaurants. Eventually, the dish became a tradition for “Sunday dinner” and other holidays for people of all races and creeds.
Southern fried chicken first appeared in Mary Randolph’s 1828 printing of her “Virginia House-wife.” The recipe was simple: cut a fresh chicken, dredge it in flour, sprinkle with salt and fry until golden brown in a pan of hot oil. In the early 1900s, it began appearing in North American and European cookbooks.
Over the years, many variations of the coatings have been offered. For example, after dredging the flour, dip the chicken in a sauce of egg yolk, paprika and red pepper; then roll it in breadcrumbs before frying. Others prefer to dip the chicken in buttermilk before flouring. Another option is to soak the chicken in milk and lemon juice overnight. Another popular preference is to inject the chicken with a spicy concoction before frying.
Cooking oil is an important ingredient for taste and health concerns. Traditional Southern fried chicken was cooked in lard or a combination of vegetable oil, butter, and bacon grease. In the 21st century, people are more health conscious and prefer a lighter cold-pressed vegetable oil that is low in saturated fat. Safflower oil is one of the healthiest oils for this dish.
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