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Farmers Almanac
The 2014 Farmers Almanac
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Fried Chicken: An American Original

Fried Chicken: An American Original

There’s no getting around it. Even in this health-conscious “grilled, broiled, baked or steamed anything is better than deep fried” world, a crispy, greasy, hot and juicy bucket of fried chicken still rules. It’s like chocolate cake for dinner. Though perhaps not better for the waistline or long range health goals, fried chicken is surely better for the soul. And July 6, National Fried Chicken Day, is a reason to celebrate this long-sung song of the South.

If you grew up there, a plate of fried chicken on Sundays is considered secondary only to the air you breathe. Chicken and greens, chicken and sweet potatoes, chicken and waffles, chicken with creamed corn, chicken and biscuits–whatever sits next to it on the plate, the sight and smell of a mound of fried chicken makes it the cuisine of kings. But how did this crispy jewel of a dish get started? Interestingly, it wasn’t a regional delicacy–at least not from a region in the U.S.

In the Middle Ages, the Scots typically deep fried pieces of chicken, called fritters, a practice brought to the U.S. by Scottish immigrants. It’s also been noted that an array of West African dishes also featured battered chicken fried in palm oil, later sold on the streets of America as a means of independent income for enslaved African American women as early as the 1730s.

On plantations, slaves were not allowed to raise sources of expensive meats but could raise chickens, and the dish evolved as they added spices Scottish predecessors and purveyors of the dish had not. As it traveled well in hot weather, later on during segregation when most restaurants were reserved for “whites only,” fried chicken became a reliable take-along meal for African American travelers. Over time the dish became synonymous with traditional Southern cooking, crossing any lines and barriers society might present.

In the 20th Century, prescient thinkers such as Kentucky-born Harland Sanders (aka Colonel Sanders) rose from abject poverty to international fame and fortune when he gave the world Kentucky Fried Chicken, becoming KFC in later years. Learning to cook for his family as a young child when his father died and his mother went to work in a factory, the Colonel saw a need (or desire, as it were) in his later years and filled it. Offering his “secret recipe of 11 herbs and spices” and chicken prepared in a pressure cooker instead of a frying pan to the public–including to those who might not otherwise know the joys of fried chicken–the dish was now readily hot and available without consumers taking the time to prepare it.

A popular Fourth of July staple at beach, park, and backyard picnics, connoisseurs swear by it, hot or cold. For the ardently health-conscious, recipes exist where the results of “oven fried” can be just about as indistinguishable from the real thing, so why not try these offerings for a happy July 4th, and a festive and fragrant National Fried Chicken Day, July 6th!

Fried Chicken
Ingredients:
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep frying

Directions:
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

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6 comments

1 Lisa { 06.29.14 at 6:08 pm }

Fried chicken has been my favorite from the time I was a kid! I even had some for lunch today. I will definitely be celebrating National Fried Chicken Day!!! Thanks for the cooking tips everyone.

2 PKennard { 07.03.13 at 6:49 pm }

Ray and Izak Gregory are both correct. Soaking your chicken over night in buttermilk or a salt water brine make the chicken both tender, juicy and very flavorful. My great grandmother taught my Dad this and he taught me and I have used this process whether I am frying, baking, grilling or however I am cooking my chicken. Works with turkey parts as well. I have also brined a whole turkey…turned out so juicy and tasty!.

3 Izak Gregory { 07.03.13 at 11:14 am }

If you will soak your chicken over night in salt water in the Ice box it gives it a whole new taste and believe me it is delicious. You can experiment with how much salt you use to taste. Can also do this on Catfish and it is great as well. On either after it has soaked over night dust it with a mixture of flour, pepper, and garlic powder and deep fry. Could also cook it or bake it in the over for a delightful piece of yard bird.

4 Susan Morrison { 07.03.13 at 10:44 am }

Sounds yummy, Ray!

5 Susan Morrison { 07.03.13 at 10:43 am }

I’m with you “Montana3802″! We have a birthday celebration on the 6th & along with the pizza for the children, I’ll do some oven baked “fried” chicken for anyone else who would rather forgo the pizza. Thank you, Beth, for the idea.

6 Ray { 07.03.13 at 10:40 am }

For the most tender and juicy fried or baked chicken:

Take chicken pieces and put them in one gallon zip lock bag. Add a couple cups of buttermilk. If ya don’t have buttermilk, take two cups of regular milk, add 4 tablespoons vingegar to it. mix it up and let sit 5 minutes. mix up again and dump over chicken in zip lock back. Seal zip lock bag up trying to get air out while ya do it. Put in refrig overnight and cook next day. Doesn’t hurt if ya leave in refrig longer.

7 Montana3802 { 07.03.13 at 8:59 am }

I just put this as number one on my to do list for this weekend.

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