Fried Chicken is from Africa and African Cuisine.
The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine.
Because of this and 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.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and 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.
Most Southern fried chicken recipes start with a bath in a seasoned marinade of some sort, whether it's buttermilk, milk and eggs, or even pickle juice.
Adding plenty of salt to this mixture can help your chicken stay moist.
Typically, chicken should be fried for about 7-8 minutes per side.
But keep in mind that pieces can vary in size and thickness.
The chicken is fully cooked when the thickest part of the meat registers at 165° and the skin is crispy and dark golden-brown in color.
While most fried chicken recipes recommend buttermilk for various reasons, this easy recipe is made without.
Not needing buttermilk or a buttermilk replacement is a great way to avoid a quick trip to the store and can allow you the fun of making chicken without tracking down miscellaneous ingredients.
While a deep fryer isn't needed for the perfect fried chicken (a cast iron pan with a few inches of oil is fine), the type of oil used is crucial, so be sure to choose one with a high smoke point, such as canola or peanut oil.