Fried chicken (also referred to as Southern Fried chicken) is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

It is most often made using a pressure fryer, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crispy batter.

History

Deep frying has a long history; evidence occurs in ancient cultures all over the world such as Rome, Egypt and China. Fritters had already existed in Europe since medieval times, and fried chicken was known in Europe as pollo fritto in Italy, Ga Xao in Vietnam, etc. before it became a culinary habit in the Southern United States. The Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. There is also evidence of deep frying in West Africa. It is uncertain is if deep frying existed in that region before European contact.

Whichever way it was introduced to the American South, fried chicken became a common staple. Later, as Africans were brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken as a special occasion spread through the African American communities of the South. It endured the fall of slavery and gradually passed into a general Southern dish. Since fried chicken could keep for several days more than other preparations and traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to dominate as this region's selection for "Sunday dinner," among both blacks and whites. Holidays such as Independence Day and other gatherings often feature this dish.

Since the Civil War traditional slave foods like fried chicken, watermelon, and chitterlings, have suffered a strong association with racist African American stereotypes and blackface minstrelry. This was commercialized for the first half of the 20th century by restaurants like Sambo's and Coon Chicken Inn, which selected exaggerated blacks as mascots, implying quality by their association with the stereotype. While acknowledged positively as soul food in the modern age by many, the affinity that African American culture has for fried chicken has been considered a delicate, often pejorative issue; While still present, this perception has been fading for several decades with the ubiquitous nature of fried chicken dishes in the US and an embrace of political correctness.