Fried chicken

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Fried chicken with french fries.

Fried chicken (also referred to as Southern Fried chicken in the United States) is the meat of chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which may be seen as unhealthy. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

It is most often made using a pressure frier, as this is the quickest and some^[who?] would say, 'tastiest', method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crispy batter.

Southern fried chicken is historically an African-American dish^{[citation needed]}. The preparation of fowl using frying was relatively unknown among Europeans and the European setters of the United States, but was common in Western Africa. Africans who were enslaved and brought to the Americas brought this method of food preparation with them.^{[citation needed]}

1 Variants
2 Notable purveyors
3 See also
4 Notes
5 External links

Variants

Chicken fingers - also known as chicken strips or chicken tenders, this is one of the most common forms of fried chicken, generally pieces of breast (sometimes with rib meat) cut into long strips, breaded or batter-dipped, and deep fried.
Chicken nuggets
Buffalo wings, or the boneless buffalo fingers. Eponymous to Buffalo, New York.
Popcorn chicken - occasionally known as chicken bites or other similar terms, small morsels of boneless chicken, battered and fried, resulting in little nuggets that resemble popcorn.
Chicken patties - breaded, fried patties of chicken meat used in sandwiches.
Chicken Fries - chicken nuggets in the shape of french fries, popularized by the fast-food restaurants Burger King and KFC.
Chicken Chipees - chicken meat chopped and shaped into chips coated with potato crumbs. Popular in Australia
Chicken Karaage
Chicken Katsu - Panko breaded chicken one to two centimeters thick and sliced to bite sized pieces, served with cabbage. A variant of tonkatsu, used in the Hawaiian plate lunch.
Country fried chicken - chicken meat that has been coated with flour or breaded, fried and served topped with country cream gravy.
Dominican Pollo Frito - chicken meat is seasoned with adobo and vinegar, but fried without batter^[1].

A variant of fried chicken known as prawn paste chicken or shrimp paste chicken ("蝦醬雞", or "har cheong kai" in Cantonese) can be found in Hongkong-style restaurants in Singapore and Malaysia. This variety is not dissimilar to the common deep-fried version, except that the breading mixture includes puréed shrimp and ginger juice, giving it a distinctive aroma and flavor. The origin of prawn paste chicken is unknown, but various sources name it as Macau or Shandong.