Fried chicken

Fried chicken is chicken coated in seasoned flour or batter and cooked in hot oil or fat until crisp and browned.

Deep frying: A cooking method that immerses food in hot fat or oil. It is the main method used to cook many styles of fried chicken.
West African cuisine: The diverse culinary traditions of the countries and peoples of West Africa. West African cooking traditions included frying foods in palm oil.
Buttermilk fried chicken: Fried chicken marinated in or coated with buttermilk before frying. Buttermilk is a common marinade that tenderizes and seasons the chicken.
Roast chicken: Chicken cooked by dry heat in an oven or over a fire. Roasting cooks chicken without the oil immersion that creates fried chicken’s crust.
Breading: A coating of crumbs, flour, or other dry ingredients applied to food before cooking. The dry coating forms the crust on many fried chicken pieces.
Scottish cuisine: The culinary traditions of Scotland and its people. Scottish immigrants brought traditions of frying chicken in fat to North America.
Nashville hot chicken: A Nashville specialty of fried chicken coated with a spicy cayenne-based oil or paste. It shows how a finishing sauce can define a regional fried-chicken style.
Grilled chicken: Chicken cooked on a grill using direct heat from below. Grilling produces char and smoke rather than a flour-based fried crust.
Batter: A pourable mixture of flour and liquid used to coat food before cooking. Some fried chicken uses a wet batter instead of a dry flour coating.
African American cuisine: The food traditions shaped by African American communities in the United States. Fried chicken became a prominent dish within African American culinary history.

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