Fried chicken, also known as Southern fried chicken, is a dish made of chicken pieces that have been pan-fried, deep-fried, pressure-fried, or air-fried after being coated with seasoned flour or batter.
Serve it with a side of mashed potatoes and gravy, cornbread and green beans, corn, coleslaw, or collard greens for a good old southern meal.
Southern fried chicken is a favorite for lots of people and this is because it’s simple – just chicken coated in batter and deep-fried until golden brown. It tastes like heaven too.
History of Fried Chicken
Like many Southern foods, its history can be traced back to Scots-Irish immigrants and slaves of West African descent.
The fried chicken was often associated with the poor, who could not afford beef or pork. Unlike the English, who baked or boiled their chicken, the Scots pan-fried it for better flavor. When it was introduced to the American South, it quickly became a favorite. However, it was unseasoned, as is typical of traditional Scottish cuisine.
It began to change when West Africans were brought to the American South as slaves. Slaves assigned to the kitchen began seasoning the chicken, enhancing its flavor.
Because enslaved and segregated women were allowed to keep chickens, it quickly became a way for them to earn money. However, due to the high cost, it was reserved for special occasions in their community, as it had been in Africa.
How To Eat Fried Chicken
Fried chicken has been described as “crunchy,” “juicy,” and “crispy.” The dish has also been referred to as “spicy” and “salty.” To add a spicy flavor, fried chicken is sometimes topped with chili-like paprika or hot sauce.
This is especially common in fast-food restaurants like KFC. Traditionally, the dish is served with mashed potatoes, gravy, macaroni and cheese, coleslaw, corn, or biscuits.
No Buttermilk Skillet-Fried Chicken
For the Chicken
- 2 cup all-purpose flour
- 2 tsp black pepper freshly ground
- 1½ tsp paprika
- ¾ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- 8 chicken thighs
For Crispy Roasted Potatoes
- 2 lbs white potatoes cut into 1-inch cubes
- 2 tbsp olive or canola oil
- 1 tsp sea salt
- Wash and thoroughly dry chicken pieces and place in single layer in pan.
- Mix all the dry ingredients.
- Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.
- Heat up the oil in a cast iron pan and place chicken pieces, skin side down in hot oil.
- Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.
- Remove chicken to paper towel lined plate and allow to drain for about 5 minutes.
Crispy Roasted Potatoes
- Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray.
- Arrange the potatoes on the sheet in one layer, and add the oil and salt. Toss until the potatoes are well coated and seasoned.
- Roast in the oven for 45 minutes to 1 hour, while flipping occasionally, until crisp and golden.
- Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately