lkakbuddies.blogg.se

West-Africans who worked in the kitchen began seasoning the chicken, enriching the flavor.

When West-Africans were brought to the American South, fried chicken began to change. However, like traditional Scottish cuisine, it was not seasoned. When introduced to the American South, it became a staple. Unlike the English who baked or boiled their chicken, the Scottish chose to pan-fry their chicken for better flavor. Like many Southern foods, fried chicken can trace its origins to the Scots-Irish and West Africans.įried chicken was commonly associated with the poor who couldn’t afford beef or pork. I’d like to give a huge thank you to Tim Parker for this recipe! History of Southern Fried Chicken Chicken fried Chicken without Buttermilk.Fried Chicken Strips without Buttermilk.If you like this recipe, you may also like I’ve used other frying pans to make this recipe and they worked fine. If you don’t have cast iron, that’s fine. Southern Fried Chicken is traditionally made in a cast iron skillet, and I love cast iron. The second layer keeps the chicken from overcooking and incredibly juicy when you bite into it. This is officially my new favorite chicken recipe!Īt least as important as the seasoning is double dredging the chicken.

This version was even more delicious warmed up too. However, I was surprised to find that I liked the original recipe better. In both cases every bite was juicy and the crust was crispy. One with a mix of seasoning and one that held true to the original recipe. I was glad to see that there was no buttermilk, but only salt and pepper for seasoning? When I was first given this recipe, brought to you all the way from Georgia, I admit I was a little skeptical.