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Did You Know?

Generally the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces.

In the 19th century cast iron became widely available for use in cooking.

The chicken pieces are then simmered in liquid, usually, a gravy made in the pan that the chicken pieces were cooked in.

Crispy well seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.First the chicken must be cut up.Generally the chicken is segmented at the joints and the breastbone is split lengthwise.

Smothered chicken is still consumed today, though with the exception of people who raise their own chickens, or who seek out stewing hens, it is primarily made using commercial broiler chickens.The synonyms country fried and chicken fried often refer to other foods, usually boneless and sometimes "cubed" (by running the meat through a tenderizing machine that makes small cuts through the meat) that have been floured or battered and cooked like fried chicken.

Popular in Australia Chicken Karaage Chicken Katsu Country Fried Chicken — chicken meat that has been coated with flour or breaded,fried and served topped with country cream gravy. Crispy fried chicken - a dish from the Cantonese cuisine of China Korean fried chicken - fried chicken pieces flavoured with soy-garlic or Korean spicy sauce Toriten - Japanese Tempura style fried chickenA variant of fried chicken known as prawn paste chicken or shrimp paste chicken can be found in Hong Kong-style restaurants in Singapore and Malaysia.