It’s impossible to choose a better fried chicken recipe than this one for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!.
People all over the world love fried chicken. The crispy, juicy fried chicken we know and love probably came from the American South, but its history goes back much further. I traced the fascinating origin story of this delicious dish.
Fried Chicken is Ancient s have been frying up chicken for thousands of years. There are records of ancient Romans and Greeks frying up small birds like quail in olive oil. Frying meat in fat was a tasty way to cook it across many early civilizations.
So while we can’t pinpoint the exact inventor of fried chicken it seems people all over the world came up with the idea independently. It doesn’t take much imagination to coat meat in flour and fry it for a crispy crust.
Scotland Perfected Fried Chicken
The style of battered and pan-fried chicken we associate with the South in the United States comes from Scottish food.
As early as the middle ages, Scots were seasoning chicken pieces, coating them in breadcrumbs, and frying them in fat. There’s a recipe for fried chicken in one of Scotland’s first cookbooks from 1747.
The English liked to boil and bake food, but the Scots loved to fry everything from fish to offal. The Scots fried chicken with spices hundreds of years before people in England and the US did the same.
How It Came to America
From the 17th to 19th centuries, waves of Scottish immigrants came to America. Many settled in the South as plantation owners and brought their fried chicken recipes along.
They likely taught enslaved African people how to prepare fried chicken – though the Black cooks put their own spin on it. Enslaved cooks added new spices and flavors that made it distinctly Southern.
Since chickens were one of the only animals slaves could easily raise, fried chicken became a special occasion dish in slave communities. It was labor-intensive with expensive ingredients, so was reserved for holidays and celebrations.
The Rise of Southern Fried Chicken
The first published fried chicken recipe in America came from Mary Randolph’s 1824 cookbook “The Virginia Housewife.” This early version of Southern fried chicken was probably taught to her by the slaves her family owned.
After the Civil War, fried chicken became a source of economic opportunity for newly freed black women. The “Fried Chicken Capital of the World” emerged around the train station in Gordonsville, VA, where black women peddled expertly fried chicken to travelers.
As fried chicken grew in popularity across the South, it started being served in diners and restaurants. Then in the 1950s, Harland Sanders franchised Kentucky Fried Chicken and took the dish nationwide. The global spread of American fast food cemented fried chicken’s status as the ultimate Southern comfort food.
Fried Chicken Goes Global
Today you can find locally inspired fried chicken all over the world. From Japanese karaage to Korean yangnyeom chicken, immigration keeps reinventing the dish. No one cuisine can lay sole claim to fried chicken anymore.
It was easy to find cheap fried chicken thanks to fast food chains, but now a new generation of chefs is making it as a labor of love that should be enjoyed. In fancy restaurants, the fried chicken is made with care and the best ingredients.
So while the story of fried chicken spans continents and centuries, it remains a staple that brings joy and comfort to every table. Its origin may be murky, but one thing is clear – we all love that crispy fried bird!
FRIED CHICKEN RECIPE FOR CRUNCHY SKIN AND TENDER CHICKEN
I’m from the south and we all know that Fried Chicken is a staple here. One of my favorite recipes is for The Best Southern Fried Chicken. It took me a few years to get it just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.
No, please don’t if at all possible. If you are going to go through the trouble of making fried chicken from scratch, you will be missing out on so much flavor. Please, please try to pick up the real stuff (not the kind that you make with milk and vinegar and lemon juice (more on that below – that is good for most recipes but not the most ideal for fried chicken). An overnight soak is optimal for maximum juiciness.
The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.
Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.
If you have a deep pot with a heavy bottom, you can also deep fry the chicken that way. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.
Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken pieces and stir in 2 1/2 Tablespoons of this seasoning in with the flour/cornstarch mixture). Note: you will not use this entire amount. Mix it together and use about 2 1/2 Tablespoons of the mixture in place of the seasonings I provide below if using it in this recipe. 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it).
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- You can use any cut of chicken you like for this recipe, like breasts, thighs, wings, or legs.
- This is the seasoning mix I like: salt, pepper, garlic powder, and onion powder. You can use your favorite or the fake KFC seasoning mix shown above in the FAQ.
- buttermilk—I go into more detail about this in the section above called “Frequently Asked Questions.” It keeps the meat from being dry and really makes it soft. We can’t really use anything else instead of buttermilk, as I already said. If you really need to find something quickly, you can read my post on How to Make Buttermilk. But please use the real stuff here.
- You don’t have to use hot sauce, but it does make things taste better.
- This is what makes the skin crispy, so don’t leave it out.
- My favorite oil to fry in is peanut oil because it doesn’t take away from the flavor of the chicken and doesn’t smell bad.
The Strange Untold Truth Of Fried Chicken
FAQ
Where did fried chicken come from?
We may not have a clear answer, but there are interesting theories, and the most probable of which is very surprising. Evidence points to Southern fried chicken originating from none other than Scottish immigrants. Unlike the English, who like to bake or boil meat, Scots are fans of frying everything from haggis to fish and yes, chicken.
Who invented Japanese fried chicken?
It’s unknown exactly who invented Japanese-style fried chicken, but it does have a long history. It may have existed as early as the 1920s, and considering foreign influences during that time, it could have emerged earlier. Interestingly enough, karaage may not be completely Japanese in origin.
What is fried chicken?
Rather, it is a culinary technique that has evolved over time in various cultures. In ancient Roman cookbooks, chicken is cooked in oil, which is one of the first times that the term “fried chicken” is used. Similarly, various Middle Eastern and African cuisines have a history of frying chicken in different ways.
What is the oldest fried chicken recipe?
A: The oldest written recipe for fried chicken that we know of is in Hannah Glasse’s cookbook, which came out in 1747. What are the different styles of fried chicken? A: There are a lot of different styles of fried chicken, such as Nashville hot, Korean fried, Southern fried, and many more. Q: How do I make the perfect fried chicken?.
When did fried chicken become popular?
He opened his first Kentucky Fried Chicken restaurant in 1930, and the franchise quickly spread throughout the United States and beyond. KFC became a global icon, further solidifying fried chicken’s popularity. Fried chicken has become a beloved dish around the world, representing different cultural traditions and culinary experiences.
When did fried chicken become a staple of Southern cuisine?
Fried chicken became a staple of Southern cuisine in the United States during the 19th century. African American cooks played a significant role in popularizing the dish, using their culinary skills and techniques to create unique and flavorful preparations. From the Southern United States, fried chicken spread throughout the country and beyond.
Who first created fried chicken?
You may be surprised to learn that it is much older than you think! The first recipe developed around fried chicken was published in 1747 by English cook Hannah Glasse. Yet fried chicken has been around for thousands of years. Their countries of origin include China, the Middle East, and West Africa.
Who invented KFC fried chicken?
Harland “Colonel” Sanders. Colonel Harland David Sanders (September 9, 1890 – December 16, 1980) was an American businessman and founder of the fast food chicken restaurant chain Kentucky Fried Chicken (aka KFC); he became the company brand ambassador.
Did fried chicken originate from Louisiana?
Dishes like “poulet frit” (fried chicken) were documented in French Louisiana as early as the 18th century, a testament to this West African influence.
Who came out with fried chicken?
At some point between the 17th and 19th centuries, African Americans began cooking fried chicken based on the recipes of the Scottish immigrants.