Fried chicken (also referred to as Southern Fried chicken) is 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 crispy coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crispy well seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
Not only has fried chicken spread around the world, with the restaurant chain/franchiser KFC as one of the spearheads, but the spread of industrialized poultry production in conjunction with the increased use of rapid weight gain broiler chickens has caused an increase in global chicken consumption. This has led to countries creating their own distinct forms of fried chicken, utilizing cutting methods, ingredients, and techniques found in their culture's culinary repertoires. Though while still chicken and still fried, those preparations are not fried chicken.
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