What you needįried chicken is most commonly eaten with:Īs for veggies, green beans, black eyed peas, okra, corn, collared greens, or cole slaw are common. 10% of all profits are donated to charity. Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you. Personally, I consider mildly seasoned fried chicken Southern Food and more seasoned fried chicken as Soul Food. Over the generations though, fried chicken became known as a general Southern dish as it is today. This is because it traveled well in hot weather in an era before refrigeration. In fact, for some, fried chicken is still among the top choices for “Sunday dinner” as well as holidays such as the 4 th of July and other gatherings.Īfter the abolition of slavery, due to segregation barring Blacks from restaurants, fried chicken remained popular in the Black communities. However, for their community, due to cost, fried chicken was reserved for special occasions as it had been in Africa. Soon, fried chicken became a way for enslaved and segregated women to earn money since they were allowed to keep chickens. The slaves who were put to work in the kitchen began seasoning the chicken, enriching the flavor. When West-Africans were brought to the American South as slaves, fried chicken began to change. However, like traditional Scottish cuisine, it was not seasoned. When introduced to the American South, it became a staple. Unlike the English who baked or boiled their chicken, the Scottish chose to pan-fry their chicken for better flavor. Like many Southern foods, fried chicken can trace its origins to Scots-Irish immigrants and slaves of West African descent.įried chicken was commonly associated with the poor who couldn’t afford beef or pork. I’d like to give a huge thank you to Tim Parker for this recipe! History of Southern Fried Chicken Fried Chicken Strips without Buttermilk.If you like this recipe, you won’t want to miss: I’ve used other frying pans to make this recipe and they worked fine. If you don’t have cast iron, that’s fine. Southern Fried Chicken is traditionally made in a cast iron skillet, and I love cast iron. The second layer keeps the chicken from over cooking and incredibly juicy when you bite into it. This is officially my new favorite chicken recipe!Īt least as important as the seasoning is double dredging the chicken. The pure flavor was even more delicious warmed up. However, I was surprised to find that I liked the original recipe better. In both cases every bite was juicy and the crust was crispy. One with a mix of seasoning and one that held true to the original recipe. I was glad to see that there was no buttermilk, but only salt and pepper for seasoning? When I was first given this recipe, brought to you all the way from Georgia, I admit I was a little skeptical.
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