Fried chicken who does not like this one? I guess everyone knows what I am talking about so let’s go ahead and see where this humble dish came from.
Fried Chicken also referred to as the Southern fried chicken is a dish that is made out of seasoned chicken that has been floured or battered then deep fried or pressure fried. The beginning of this dish is attributed to fritters due to its similarity in preparation and cooking. That method had existed in Europe since the Middle Ages. Years later the Scottish immigrants introduced this cooking method in southern United States using chicken, they had the tradition of frying chicken in fat. But it’s not just the Scots who have this type of method in cooking chicken, it was also evident in West African cuisine where they fry spiced chicken in palm oil and was served during special occasions as well as sold on streets as snacks.
Then in the 19th century cast iron became widely available for use in cooking and at the same time lard started to become an important component in home kitchens. It started then to get popular in the American South, so popular it became a staple food. The ingredients changed as time progresses and it was the African slaves who introduced the use of seasonings and spices which the Scottish recipe did not have. The combination of the Scots introduction, African seasoning, cast iron, lard, chicken and flour then started the beginning of today’s fried chicken.
I guess this is the most common dish here in my blog, everywhere you go there is a local version of the fried chicken and this is my version infused with garlic and fish sauce for an Asian twist, how about you do you have a version of fried chicken that you can share?
Fried Chicken also referred to as the Southern fried chicken is a dish that is made out of seasoned chicken that has been floured or battered then deep fried or pressure fried. The beginning of this dish is attributed to fritters due to its similarity in preparation and cooking. That method had existed in Europe since the Middle Ages.
1 kg Chicken nibbles, Legs or Thighs
1/3 cup fish sauce
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
1 1/2 cups flour
3/4 cup cornstarch
1 tbsp salt
In a bowl mix thoroughly eggs and fish sauce.
Add chicken in the egg mixture and pierce chicken pieces with fork. Cover the bowl and marinate it for at least 6 hrs.
In a bowl with cover, mix flour, cornstarch, black pepper, garlic powder, onion powder and salt.
Add the chicken 1 piece at a time and cover the bowl, then shake. This will cover the chicken with the flour mixture.
Heat up oil in a pressure cooker or any heavy pot with a good heavy lid.
Once the oil is hot bring down the heat to medium and add chicken pieces one at a time. Cover the pot and let it deep fry for 8-12 minutes depending on the thickness of the chicken meat.
Serve hot with chicken gravy or tomato ketchup.
Don’t attempt to try this at home if you are using a pressure cooker and haven’t read the manual and understand what your pressure cooker can do, it can be dangerous pressure frying it in a non commercial pressure fryer.