Fried chicken
Fried Chicken
Fried chicken (pronunciation: /fraɪd ˈtʃɪkɪn/) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken.
Etymology
The term "fried chicken" is first recorded in the 1830s, and is a common dish especially in the Southern United States which has been incorporated into several regional cuisines.
Preparation
The process of creating fried chicken involves marinating or coating the chicken with a mixture of seasonings, then applying a batter or breading mixture, and finally frying it. The chicken can be fried in oil, lard, or other fats. The result is a piece of chicken that is moist and juicy on the inside, with a crispy, flavorful crust on the outside.
Variations
There are many variations of fried chicken around the world. Some of these include:
- Nashville hot chicken: A type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States.
- Korean fried chicken: A South Korean dish made of chicken that is seasoned with spices, sugar, and salt, prior to and after being fried.
- Chicken katsu: A Japanese dish that is a variant of fried chicken made with panko bread crumbs.
Health considerations
While fried chicken is often enjoyed for its taste and texture, it is high in calories and fat, particularly saturated fat. Regular consumption of fried foods like fried chicken may increase the risk of health problems such as obesity, heart disease, and type 2 diabetes.
Related terms
External links
- Medical encyclopedia article on Fried chicken
- Wikipedia's article - Fried chicken
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