When it was introduced to the American South, fried chicken became a common staple. ![]() Because of 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. įried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans. 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. Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African Americans in the American South. 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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