Fried chicken

Fried chicken, commonly known as Southern fried chicken, is a dish consisting of chicken pieces, coated with seasoned flour or batter, that are pan-fried, deep-fried, pressure-fried, or air-fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep-fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep-frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the "Dictionarium Domesticum", by Nathan Bailey, where it is called "a marinade of chickens". Read by Peppage. Recorded January 8, 2021; the article may have changed since. The article as it stood when recorded: https://en.wikipedia.org/w/index.php?oldid=999041435 Article today: https://en.wikipedia.org/wiki/Fried_chicken Original recording: https://commons.wikimedia.org/wiki/File:En-Fried-Chicken-article.ogg License: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0). This episode is a format-shifted (MP3) copy redistributed under the same license. Chapter images come from the recorded article via Wikimedia Commons; each chapter links its file page for credits. This show is an independent community project, not affiliated with or endorsed by the Wikimedia Foundation.