Cultured Palate: Dishes from the American Southeast
| May 2, 2018
8. Fried Chicken
People have been eating chicken fried in oil since the 4th century, but what we know as fried chicken in the United States is completely a product of the South. It’s thought that the crispy, breaded style of fried chicken is a mashup of Scottish and West African cooking styles; slaves working in the South during the 18th century took the Scottish frying technique they witnessed and used it to fry chicken with their own battering and seasoning method. Many African-American women during periods of both slavery and segregation became well-known purveyors of delicious fried chicken using these methods.
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