Fried Chicken

The expression "fried chicken" was first recorded in the 1830s,and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was battered with seasonings and deep fried in lard and West African fried chicken added different seasonings, and was battered and cooked in palm oil. African seasoning techniques were used in the American South by enslaved Africans. Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s though this was cooked on a griddle. Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions. When it was introduced to the American South, Southern fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people became cooks. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the African-American communities of the South, especially in the periods of segregation that closed off most restaurants to the black population. American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Southern Jews blended Southern and Jewish foodways to make fried chicken a mainstay of Shabbat dinners alongside charoset and braided loaves of challah. Holidays such as Independence Day and other gatherings often feature this dish.During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as Kentucky Fried Chicken (KFC) and Popeyes expanded in the United States and across the world. Before the industrialization of chicken production and the creation of broiler breeds of chicken, only young spring chickens (pullets or cockerels) would be suitable for the higher heat and relatively fast cooking time of frying, making fried chicken a luxury of spring and summer. Older, tougher birds require longer cooking times at lower temperatures. To compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and dry, and then fried.