Dish · american
Fried Chicken
Chicken pieces soaked in buttermilk, dredged in seasoned flour, and deep fried until the crust turns deep golden and shatters against the meat.
Where it comes from
Frying chicken in fat traces to West African cooking, brought to the American South through slavery, where it merged with Scottish frying traditions. Enslaved cooks refined the technique that later defined Southern kitchens.
What cooks argue about
Cooks argue over a buttermilk brine for tenderness and tang against a dry seasoned flour with no soak, and over frying in a shallow pan versus fully submerging the chicken in oil.
Nobody has published a fried chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.