People in Louisiana dont eat to live, we live to eat. Thats why the Louisiana Department of Health keeps calling us fat. They arent wrong, but it still hurts Mr. Harrington. Oh, we know its our fault.
We are blessed to live in a state that offers so many great food options. You can eat well from Lafayette to Shreveport and Lake Charles to New Orleans. Heck, they have a Huddle House in Ruston, that makes pretty good food too.
Louisiana loves to fry things. Perhaps adding a crunchy, salty coating to something you’re not sure what you’re eating is one way to make it taste better. And in the case of Louisiana fried food, it almost always makes it better.
There seem to be two schools of frying protocol. There are those that dip the “host” into a flour mixture, then an egg wash, then back into another coating, and finally into the grease for cooking. There is another school of thought that suggests the “host” be dipped in a wet batter and then dropped into hot grease for frying.
I don’t think in either case you’d find anyone from Louisiana who might take offense to being served meat, chicken, fish, seafood, green tomatoes, or almost any other item that has been prepared following either of these two disciplines.
But this now brings us to our bigger question and the one that even the most festival-hardened fry cook in Louisiana struggles to answer. It’s a question about chicken fried versus country fried. What’s the difference and are there times when one method is preferred over the other?.
Fried chicken is one of the most iconic comfort foods in the American South, beloved for its crispy, juicy flavor. However, within the realm of fried chicken exist two similar yet distinct variations: traditional fried chicken and country fried chicken. While they may appear interchangeable on the surface, these two dishes actually have distinct histories, ingredients, and preparation methods that set them apart. In this article, we’ll unravel the differences and shed light on exactly what distinguishes fried chicken from country fried chicken.
A Shared Southern Heritage
It was common in the American South to fry meats in butter or lard, which is where both fried chicken and country fried chicken got their start. Fried chicken comes from Scottish and West African recipes that were used by African Americans who were forced to work as slaves to make the dish we know today. Around the middle of the 20th century, country fried chicken probably started out as a variation on regular fried chicken. Even though they come from the same family tree, country fried chicken set itself apart by making some important changes.
It’s All About the Coating
One of the main distinctions between traditional fried chicken and country fried chicken comes down to the coating Fried chicken is usually coated in a light layer of flour or cornstarch before frying Country fried chicken, on the other hand, uses a thicker, richer coating called a batter.
The batter contains flour, spices, eggs, and buttermilk or milk. This combination creates a crunchy, flavorful exterior when fried. The buttermilk makes the chicken more tender, and the eggs and flour make the crunchy outside. Most traditional fried chicken has a lighter, simpler breading that takes a back seat to the chicken itself.
Frying Methods Vary
There are also differences in the frying process itself. Fried chicken is often pan-fried in a skillet with just enough oil to cover the bottom. The chicken pieces are turned to promote even cooking and browning. Country fried chicken, in contrast, is traditionally deep-fried by submerging the chicken entirely in hot oil. This allows the batter coating to crisp up completely and evenly.
Some cooks may bake country fried chicken after deep-frying to fully cook the inside. Others skip the deep-fryer altogether, baking it in the oven after coating to reduce fat and calories. Both methods produce the signature crunchy exterior, though deep-frying remains the classic technique.
It’s All About the Sauces
No fried chicken is complete without the perfect sauce pairing. Fried chicken is typically served with barbecue sauce, honey mustard, or hot sauce on the side for dipping. Country fried chicken, on the other hand, is synonymous with thick, creamy gravy.
The oil, flour, and spices that are left over from cooking are used to make the gravy, which is a rich finishing touch. Country fried chicken is often served with a lot of gravy, which lets the sauce get into all the cracks and crevices. This gravy complements the flavor and seals in moisture.
Regional Interpretations Abound
Fried chicken and country fried chicken also see fascinating regional variations. In the American South, cooks may use more flavorful fats like bacon grease or lard for a richer taste. Some even brine or marinate the chicken first. Midwestern cooks lean toward cornflake coatings and chicken fried steak variants. Western ranch culture produced chicken fried chicken seasoned with chili powder and cumin. The diversity shows how cooks customize dishes to highlight local ingredients and customs.
Satisfying Southern Comfort Food
Whether you prefer the crisp, golden simplicity of fried chicken or the thick, saucy decadence of country fried chicken, both dishes satisfy as quintessential Southern comfort food. Their shared history paired with key differences in preparation and presentation demonstrates the nuance and care inherent in even iconic regional cuisine. So the next time you dig into a platter of crispy, juicy chicken, consider the stories and traditions cooked right in.
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Gallery Credit: Bruce Mikells
The Shocking Differences Between Chicken Fried and Country Fried
Surprisingly, it doesn’t matter much how you fry the food; what matters is how you serve it and the gravy you make to go with it. That’s what the difference between chicken fried and country fried really “simmers” down to.
For Chicken Fried, as in Chicken Fried Steak, you’d pull the meat through your seasoned egg wash. Then you dredge the egg-coated meat in season flour. From there you drop the meat into the hot oil for frying. Or if you’re a wet batter person, this is where you’d dip your chicken before placing it in the hot oil.
Most of the time, you should have enough oil in the pan to cover the meat so that it cooks evenly. Chicken fried steak, like chicken fried chicken, should have a crispy delicious crust. It’s served with seasoned white gravy that can be poured over the meat or used for dipping. The gravy is usually very thick and can sometimes be the consistency of pudding.
For Country Fried meats you’re going to take similar steps, but you’ll see the difference between the country fried and the chicken fried will come down to texture and gravy in the end. The country-fried meat is dredged in seasoned flour. For some cooks that may be the only step. Others might give the meat a quick dip in an egg wash, but country-fried steak is more like a smothered steak. The coating on the meat is not nearly as crisp or plentiful.
Because you’re looking for different results with your crust, you won’t need as much oil as you would for “chicken” frying. But you do need to watch the heat of your pan because it can burn the flour and anyone who has ever “blackened” a roux can tell you that does not enhance the dish at all. The gravy is a seasoned brown gravy. It’s very savory and goes well not only with the meat but with traditional side dishes.
If youre still unclear, this video should help you.
Personally, I can agree with and do enjoy each of these methods for frying food. I think I like chicken frying for chicken and pork chops. I like country frying and thick white gravy for steak. As far as sides go, if you don’t have rice then you better have mashed potatoes. We won’t let all that great gravy go to waste without shaking it up on the plate or putting some on a biscuit.
Which Country Has The BEST Fried Chicken?
FAQ
What is the difference between chicken fried and country fried?
This comparison shows how these two classic Southern dishes add up. Some food historians believe that “chicken fried” and “country fried” are just regional names for the same thing: a relatively cheap cut of beef, usually round steak or cube steak, that is seasoned, breaded, and pan-fried, traditionally in a cast-iron skillet.
Are country fried steak & chicken fried steak the same?
People in the southern US love both country fried steak and chicken fried steak, but they are sometimes confused with each other.
What is the difference between fried chicken and regular fried chicken?
While both dishes involve fried chicken, there are some notable differences between chicken fried chicken and regular fried chicken: Chicken fried chicken features a thick seasoned flour breading. Fried chicken may have a light breading, batter, dry rub, marinade, or no coating at all.
What does fried chicken taste like?
The chicken comes out with a thick, crispy, flavorful coating surrounding moist, juicy meat. Chicken fried chicken is often served with country gravy made from the pan drippings. General steps for basic fried chicken include:
What is fried chicken?
Fried chicken simply refers to any chicken pieces that have been fried. This includes chicken parts such as breasts, legs, thighs, wings, and drumsticks. You can fry the chicken without any coatings, with bread crumbs, batter, or any kind of dry rubs or wet marinades. Frying chicken cooks it thoroughly while also creating a crispy, flavorful exterior.
Where does country fried steak come from?
Both chicken fried steak and country fried steak are popular in the southern United States. Chicken fried steak is especially popular in Texas and Oklahoma, while country fried steak comes from Georgia and Louisiana (via MasterClass).
What is the difference between fried chicken and country fried chicken?
Ever wonder the difference between chicken-fried and country-fried? Chicken-fried uses eggs in the breading process for the meat, and then a milk gravy is made with the pan drippings. Country-fried uses just seasoned flour in the breading and is typically served with a brown gravy.
What are the three types of fried chicken?
- Crispy fried chicken, a Cantonese dish.
- Karaage, a Japanese dish.
- Taiwanese fried chicken.
What’s the difference between Southern fried chicken and regular fried chicken?
Southern fried chicken is pan fried, not deep fried or pressure fried. It is cooked only partially submerged in fat, with a good portion of the chicken in contact with the bottom of the pan. This is hotter and creates delicious mahogany-brown crust, while deep fried chicken merely reaches golden brown.”
What is the meaning of country fried?
Definition of ‘country-fried’
1. (of meats, esp chicken) dipped in a mixture of flour and breadcrumbs and deep-fried. 2. Also: country-fried. (of music) combined with or influenced by elements of country-and-western music.