![]() ![]() Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). However, the Scottish were the first Europeans to deep fry their chicken in fat. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. ![]() The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. 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. ![]()
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