Fried chicken - Wikipedia

^ Walter M. Hill, De Re Coquinaria of Apicius (1936), p. 153. Apparently the recipe was named after a certain Frontone who lived in the time of Septimius Severus (2nd century). ^ etymonline.com; The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cook (1865), p. 104.Marion Harland, Common Sense in the Household: A Manual of Practical Housewifery (1874), p. 90. ^ a b c d .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Sumnu, Servet Gulum; Sahin, Serpil (December 17, 2008). Advances in Deep-Fat Frying of Foods. CRC Press. pp. 1–2. ISBN 9781420055597. The origin of fried chicken is the southern states of America. Fried chicken had been in the diet of Scottish people for a long time, but they did not use seasoning. After African slaves had been hired as cooks, they added seasoning to the fried chicken of the Scottish people. Because slaves were allowed to feed only chickens, fried chicken became the dish that they ate on special occasions. This tradition spread to all African-American communities after the abolition of slavery. ^ a b c Mariani, John F. (1999). The Encyclopedia of American Food and Drink. New York: Lebhar-Friedman. pp. 305–306. The Scottish, who enjoyed frying their chickens rather than boiling or baking them as the English did, may have brought the method with them when they settled the South. The efficient and simple cooking process was very well adapted to the plantation life of the southern African-American slaves, who were often allowed to raise their own chickens. quoted at Olver, Lynne. "history notes-meat". The Food Timeline. Archived from the original on February 21, 2012. Retrieved June 20, 2009.. ^ a b c Robinson, Kat (October 21, 2014). Classic Eateries of the Arkansas Delta. The History Press. ISBN 9781626197565. Most settlers from Europe were accustomed to having their chicken roasted or stewed. The Scots are believed to have brought the idea of frying chicken in fat to the United States and eventually into the Arkansas Delta in the eighteenth and nineteenth centuries. Similarly, African slaves brought to the South were sometimes allowed to keep chickens, which didn't take up much space. They flour-breaded their pieces of plucked poultry, popped it with paprika and saturated it with spices before putting it into the grease. ^ a b c Rice, Kym S.; Katz-Hyman, Martha B. (2010). World of a Slave: Encyclopedia of the Material Life of Slaves in the United States [2 volumes]: Encyclopedia of the Material Life of Slaves in the United States. ABC-CLIO. pp. 109–110. ISBN 978-0-313-34943-0. Chickens also were considered to be a special dish in traditional West African cuisine. ... Chickens were... fried in palm oil. ... Pieces of chicken fried in oil sold on the street ... would all leave their mark on the developing cuisine of the early South. ^ a b Kein, Sybil (2000). Creole: The History and Legacy of Louisiana's Free People of Color. LSU Press. pp. 246–247. ISBN 978-0-8071-2601-1. Creole fried chicken is another dish that follows the African technique: "the cook prepared the poultry by dipping it in a batter and deep fat frying it ^ a b Opie, Frederick Douglass (2013). Hog and Hominy: Soul Food from Africa to America. Columbia University Press. p. 18. ISBN 978-0-231-51797-3. ..the African-American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions ^ a b c d Worral, Simon (December 21, 2014) "The Surprising Ways That Chickens Changed the World" Archived December 22, 2014, at the Wayback Machine. National Geographic: "When slaves were brought here from West Africa, they came with a deep knowledge of the chicken, because in West Africa the chicken was a common farm animal and also a very sacred animal. The knowledge that African-Americans brought served them very well, because white plantation owners for the most part didn't care much about chicken. In colonial times there were so many other things to eat that chicken was not high on the list." ^ a b Opie, Frederick Douglass (2013). Hog and Hominy: Soul Food from Africa to America. Columbia University Press. p. 11. ISBN 978-0-231-51797-3. West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies. ^ Rice, Kym S.; Katz-Hyman, Martha B. (December 13, 2010). World of a Slave: Encyclopedia of the Material Life of Slaves in the United States [2 volumes]: Encyclopedia of the Material Life of Slaves in the United States. ABC-CLIO. p. 109. ISBN 9780313349430. Archived from the original on May 3, 2016. Retrieved August 6, 2016. ^ "10 Reasons You Should Be Cooking With Lard". The Huffington Post Australia. Archived from the original on June 3, 2016. Retrieved June 3, 2016. ^ "The TOP 3 reasons why YOU should be eating LARD". Weed 'em & Reap. Archived from the original on August 12, 2016. 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