fried chicken (also referred to as southern fried chicken for variants in the United States) is a dish consisting of chicken pieces usually from broilers that have been spiced or battered and then sauteed , fried, or fried. Trimming adds a crusty layer or crust to the outside of the chicken. What distinguishes fried chicken from other fried chicken is the chicken is generally cut in the joints, and the bone and skin remain intact. Crispy and flavored skin, which contains excess fat, is a characteristic of well-made fried chicken.
The first dish known to be fried is fried, which was popular in the Middle Ages. However, it was Scotland who became the first European to fry their chicken with fat (though without seasoning). Meanwhile, some West African communities have a tradition of spiced fried chicken (although hitting and cooking chicken in palm oil). Scottish frying techniques and West African spice techniques are combined by enslaved African and African-Americans in South America. Before the Second World War, fried chicken was often very expensive and only enjoyed on special occasions. In the late 1900s and early 2000s, however, fried chicken has been mass-produced and dish prices have dropped significantly.
When cooked, fried chicken is often divided into smaller pieces. Chickens are generally coated with dough, often consisting of ingredients such as eggs or milk, and flour-like thickeners. This is used to make the skin on the outside of the meat. In addition, spices are often added at this stage. Once the chicken is ready to be cooked, it is placed in a frying pan, frying pan or pressure cooker (depending on the method used) and fried in lard or some kind of oil.
This dish has created many of the commonly used spin-off recipes around the world. For example, Korean fried chicken, a dish that is generally served as fast food in Korea and is known for being more crispy than regular fried chicken. There are also racial stereotypes surrounding fried chicken and African-Americans, especially since it's popular among slaves in the American Civil War.
Video Fried chicken
Histori
The Roman cookbook Apicius (4th century) has a recipe for fried chicken called Pullum Frontonianum .
English phrase "fried chicken" was first recorded in the 1830s, and often appeared in American cookbooks of the 1860s and 1870s. The origins of fried chicken in the southern states of America have been traced to a good precedent Scottish Scottish or Western Scottish chicken dishes cooked in fat (though not seasoned) while West African fried chicken is seasoned (but battered and cooked in palm oil). Scottish frying techniques and African spice techniques are used in South America by African slaves. Fried Chicken provides some self-sustaining economic means for enslaved and separated African-American women who became prominent poultry sellers (live or mature) as early as the 1730s. Because of this and the nature of expensive materials, it is, despite popular belief, rare dishes in African-American communities are provided (as in Africa) for special occasions.
After the development of larger and faster-growing pigs (due to crossings between European and Asian breeds) in the 18th and 19th centuries in the United States, backyard and small-scale pig production provide an inexpensive way to convert food waste, plant waste, and waste into calories (in a relatively small space and in a relatively short time). Many of those calories come in the form of fat and lard. Fat is used for most dishes and is a fundamental component in many common household foods (many of which today are still considered holiday and comfort foods) such as biscuits and pies. The economic and calorie needs of consuming other stored fat and pork may have led to the popularity of fried foods, not only in the US but worldwide. In 19th century cast iron became widely available for use in cooking. The combination of flour, pork fat, chicken and heavy pans placed over a relatively controllable fire are the start of today's fried chicken.
When introduced to South America, fried chicken became a common staple food. Later, when the slave trade caused Africans to be brought to work in the southern plantations, the cook slaves included spices and spices that were not in traditional Scottish cooking, enriching the taste. Since most slaves can not afford expensive meat, it is generally permissible to raise chickens, fry chicken at special occasions that are continued in the South American African community. It experienced the fall of slavery and gradually channeled into common usage as a common Southern dish. Since fried chicken travels well in hot weather before cooling is commonplace, it gained further support in the period of American history when segregation shut down most restaurants for black populations. The fried chicken continues to be one of the top choices in the region for "Sunday dinner". Holidays such as Independence Day and other meetings often feature this dish.
Since the American Civil War, traditional slave foods such as fried chicken, watermelon, and chitterlings have experienced a strong relationship with African-American stereotypes and blackface minstrelsy. It was commercialized for the first half of the 20th century by restaurants such as Sambo and Coon Chicken Inn, who chose the excessive portrayal of blacks as a mascot, implying quality by their associations with stereotypes. Although also positively recognized as "soul food" today, the affinity that African-American culture for fried chicken has been regarded as a delicate, often degrading matter. While the perception of fried chicken as an ethnic dish has faded for decades, with fried chicken dishes everywhere in the United States, it survives as a racial stereotype.
Before the industrialization of chicken production, and the creation of broilers, only spring chickens (chicken or rooster) are suitable for higher heat and relatively fast cooking time, making fried chicken into spring and summer fancy. Older and harder birds require longer cooking times at lower temperatures. To fix this, sometimes the harder bird is boiled until tender, left to cool and dry, then fried. (This method is common in Australia.) Another method is frying chicken pieces using stir-fry method. Chicken pieces are then boiled in liquids, usually, sauces made in a pan where chicken pieces are cooked. This process (flour, frying and boiling in sauce) is known as "stifling" and can be used for other hard foods. cuts of meat, like swiss steak. Stinging chickens are still consumed today, though with the exception of people who keep their own chickens, or who are looking for boiled chicken, it is primarily made using commercial broiler chicken.
Maps Fried chicken
Description
The fried chicken has been described as "crunchy" and "watery", as well as "crunchy". In addition, this dish is also called "spicy" and "salty". Occasionally, fried chicken is also topped with chilies like peppers, or spicy sauce to give a spicy flavor. This is very common in fast food restaurants and chains like KFC. This dish is traditionally served with mashed potatoes, gravy, coleslaw and biscuits.
This dish is famous for being oily and unhealthy, especially when it comes from fast food outlets. It has even been reported that some of those who enjoy eating foods limit themselves to eating only a few times a year, to keep their fat intake low enough. Of the various parts of animals used in fried chicken, the wings generally tend to contain the most fat, with nearly 40 grams (0.088 lb) of fat for every 100 grams (0.22 pounds). However, the average overall fried chicken only contains about 12% fat, or 12 grams (0.026 pounds) per every 100 grams (0.22 pounds). As well as this, 100 grams (0.22 Ã, Â £) grams of fried chicken generally contain about 240 calories of energy.
One of the main causes of the large amount of fat that can be found in fried chicken is the oil used to cook it.
Get started
Generally, chicken is not fried whole; instead, the chicken is divided into its constituent pieces. Two parts white meat is the chest and wings from the front of the chicken, while the dark meat part is the thigh and leg or "hamstrings", derived from the back of the chicken. These pieces are usually divided into wings, breasts (wishbone often cut first in home cooking), legs, and thighs. Ribs are sometimes left in the breast, but commercially they and the back are usually discarded.
To prepare chicken pieces for frying, they may be coated with flour and liquid dye (and spices) mixed together. The dough may contain ingredients such as eggs, milk, and yeast. Alternatively, they can be dredged with similar flour or dry matter, to coat the meat and develop the crust. Seasonings such as salt, pepper, cayenne pepper, peppers, garlic powder, onion powder, or mixed ranch sauce can be mixed with flour. Either the process can be preceded by marination or by dipping milk or buttermilk. As pieces of chicken dishes, some of the moisture that comes out of the chicken is absorbed by layers of flour and chocolate along with flour, creating an aromatic crust. According to Nathan Bailey's cookbook in 1736, Dictionarian Domesticum, for example, chicken can be covered with spices consisting of juices of two large fresh lemons, malt vinegar, bay leaves, salt, pepper, clove soil, and leek; it should then be completed in a bath for three hours before dipped into a dough consisting of versatile flour, white wine, three egg yolks and salt, and then slowly soaked in a deep pan of either oil, lard, or clarified. butter on an open fire. Then it can be filled with fresh and dried parsley dipped in the same cooking oil.
Traditionally, pork fat is used for chicken frying, but corn oil, peanut oil, canola oil, or vegetable oil are also often used (although clarified butter can be used as well as in colonial times). The taste of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use. There are three main techniques for frying chicken: frying, frying, and grilling.
Panisan (or a shallow frying pan) requires a frying pan of sturdy construction and a fat source that does not completely immerse chicken. Chicken pieces prepared as above, then fried. Generally fat is heated until the temperature is hot enough to close (no brown color, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot and sealed fat, the temperature is reduced. There is a debate about how often to change chicken pieces, with one camp arguing because it is often spinning and even brownish, and other camps are pushing to let the pieces make the skin a down side and just spin when absolutely necessary. After the chicken pieces are almost done, the temperature will be raised and the chips become brown with the desired color (some cook add a little butter at this point to increase browning). The moisture from the clinging chickens and the chocolate on the bottom of the pan becomes the foundation needed to make the sauce.
Deep frying requires a frying pan or other device where chicken pieces can be completely submerged in hot fat. The deep frying process essentially puts the food fully in the oil and then cooks it at a very high temperature. The pieces are arranged as described above. The fat is heated in a frying pan to the desired temperature. The pieces are added to the fat and the constant temperature is maintained during the cooking process.
Bake using pressure cooker to speed up the process. The moisture in the chicken becomes steam and increases the pressure on the stove, lowering the required cooking temperature. Steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a sharp layer. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in hot fat. The lid is placed on the pressure cooker, and the chicken pieces are fried under pressure.
Phrases derived from "fried countries" and "fried chicken" often refers to other foods prepared by fried chicken. Typically, this means bacon-flavored bacon cuts or boiled and cooked in any way described above or just chicken cooked outdoors. Chicken fried steak and breastless chicken breast "country fry" are two common examples.
Global variant
In the United States, fried chicken is stereotypically associated with African-Americans. The reasons are very diverse. Chicken dishes were popular among slaves before the Civil War, as chickens were generally the only slave animals allowed to raise themselves. Minstrel shows and movies The Birth of a Nation leads to a common stereotype that connects African-Americans with fried chicken.
On two occasions, golfer Tiger Woods has been the target of comments about fried chicken. The first occurred in 1997 when golfers Fuzzy Zoeller said that Woods should avoid choosing fried chicken for the Masters winner's dinner the following year; the second when golfer Sergio Garca was asked in a press conference in 2013 whether he would invite Woods to dinner during the US Open to resolve the ongoing feud. GarcÃÆ'a, a Spaniard who is unaware of this stereotype in American society, made the mistake of saying: "We'll take him around every night... We'll serve fried chicken," which Woods says is "wrong, painful and obvious." inappropriate. "Both Zoeller and Garca later apologized to Woods.
In 2009, KFC in Beijing changed their restaurant name to "Chicken Goreng Obama" which refers to the newly inaugurated President Barack Obama. Despite the controversy at the time, the owners refused to rename it again, and the restaurant continued to operate under this name.
During dinner during Black History Month, an NBC chef, Leslie Calhoun, serves fried chicken. The drummer from Roots, Questlove, gets annoyed with this and thinks both are offensive and unconcerned.
In 2012, Burger King drew an ad featuring Mary J. Blige singing about a crispy chicken wrap due to racial stereotypes around fried chicken.
See also
References
Further reading
- McMillan, Bo (July 5, 2014). "Consumers flock to the new take fried chicken". CNBC . Retrieved August 4, 2014 .
External links
- Austin Leslie's Recipe in Food and Wine, adapted from John T. Edge Fried Chicken
Source of the article : Wikipedia
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