Fried Chicken Through the Ages

4 Written by Abby on January 21, 2010 – 10:30 am

Fried Chicken through the Ages

Fried chicken, also known as southern fried chicken, is chicken, which is fried after being dipped into a breading mixture. It can be pan fried, deep-fried, oven fried or pressure fried. The breading absorbs the fat and seals in the chicken juices. You can use chicken pieces with skin and a bone or skinless, boneless chicken pieces.

Fried Chicken in Medieval Times

Deep-frying has a long history and fried chicken was well known throughout Europe before it even reached the United States. People have been frying many different foods, such as meat, fish, bread, and vegetables, for a long time because frying is fuel-efficient. Fritters were the first foods ever to be fried and these were enjoyed in medieval times.

Fricassee was also popular and this is a dish, which is simmered in butter rather than fried. Chicken Maryland is reminiscent of fricassee and a good example of how recipes vary through culture and time. Chicken Maryland was served in restaurants as early as 1878.

Fried Chicken Dishes around the World

Fried chicken was known as Ga Xao in Vietnam and Pollo Fritto in Italy in the late nineteenth century. The English preferred to boil or bake chicken whereas the Scottish liked to deep-fry it in fat. The West Africans also used deep frying methods at that time. Dredging the chicken with flour and spices before frying tenderizes the chicken and enhances its flavor.

Slave Foods and Fried Chicken

Fried chicken is thought to have been introduced to the American south by the immigrant Scots and it became a popular staple. As the Africans arrived to work on southern plantations, the slaves worked as cooks and they incorporated the spices and seasonings that were not used in Scottish cuisine, to enhance the flavors of the food. Most slaves were allowed to keep cheap meat sources such as chickens and African communities in the southern states enjoyed their chicken fried on special occasions.

Traditional slave foods such as fried chicken, chitterlings, and watermelon have had a strong association with African American stereotypes since the Civil War. This association was commercialized in the early twentieth century by restaurants like Coon Chicken Inn and Sambo’s. This perception has now faded out and fried chicken has become a well-loved southern dish for all races and nationalities, without the prejudice of almost a century ago.

In those early days, fried chicken was found to keep well for several days longer than other dishes and it traveled well in hot weather so it was often prepared to take on journeys. The earliest deep fried chicken recipe is very similar to the modern day method. Fried chicken is still popular for Sunday dinner and it is also served on holidays such as Independence Day.

The Introduction of Southern Fried Chicken

The phrase “southern fried chicken” first appeared in print in 1925 and this dish was associated with the southern states. Fried chicken was not a popular recipe in the northern states until the latter part of the nineteenth century.

Fried Chicken outside the Southern United States

Breaded fried chicken became an American staple and is served in many fast food restaurants. As these fast food chains spread around the globe, so did fried chicken. Chicken is industrialized to such a point these days that it is actually the cheapest animal protein source.

Reprint from Southern Fried Chicken Website

Hungry for fried chicken?  Maybe, you’ll want to check out some of the places below.

Big Daddy’s Cafe
2284 Cascade Rd SW
Atlanta, GA 30311
(404) 758-4000

Big Mama’s Chicken & Waffles
9810 Forest Ln
Dallas, TX 75243
(214) 340-3035

Chicken Planet
21 W Jackson Blvd
Chicago, IL 60604
(312) 360-1409

Irondale Cafe
1906 1st Ave N
Birmingham, AL 35210
(205) 956-5258

Jim Dandy Fried Chicken
11328 S Vermont Ave
Los Angeles, CA 90044
(323) 779-5567