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.
Versions
Nobody has published a fried chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh bone in
buttermilk
all purpose flour
cayenne
black pepper
vegetable oil