Fried Chicken: An American Standby
By Mary Emma Allen
High on the menu, when one thinks of traditional American fare, appears fried chicken. However, in these days of calorie counting, this meat, broiled or baked, had gained favor. Yet old-fashioned picnics or family gatherings often consist of the fried variety.
My father-in-law thought his picnic wasn’t complete unless he had fried chicken. Whether it was an outdoor meal at home or a picnic on the way to a fishing camp in northern New Hampshire, his ideal meal consisted of Mum’s special fried chicken.
Fried Chicken Varies
This dish varies greatly throughout the country. It stems from one basic recipe prepared by rolling chicken in flour and seasonings, then frying until crisp and golden brown.
Nowadays when calories are of great concern, baking these chicken dishes rather than frying is popular. Also, one can use pan spray instead of fat or shortening, as I do, to keep the chicken pieces from sticking to the frying or baking pan. Removing the skin before cooking from the chicken pieces is another method of decreasing calories and fat.
Many Variations
The subtle variations in different regions of the United States give fried chicken its distinctive qualities. The coatings for the chicken create a great many changes in flavor.
The simplest, and usually considered Northern method consists of a coating of flour, salt and pepper. The chicken is fried in a covered skilled for half the cooking time. Then it’s finished, uncovered, until crisp and tender.
However, some cooks reverse this method, browning the chicken first, then covering and cooking in the juices until tender. These later will form a gravy.
The addition of spices and herbs to the coating, like paprika, allspice, poultry seasoning, marjoram, parsley flakes, or celery salt, give unique flavors.
Southern Fried Chicken
I first enjoyed this style chicken in my childhood when our family, who lived in New York State, visited Mother’s friend in Virginia. Aunt Pat dipped her chicken pieces in a batter coating before frying.
Some southern cooks may dip their chicken in beaten eggs, then into seasoned flour or corn meal before frying. Either way, the chicken is delicious.
Along the Gulf Coast, cooks may rub lemon over the skin of the chicken pieces before frying in a minimum of fat. This lemon-accented chicken might be accompanied by white rice and red kidney beans.
Maryland Fried Chicken
The famous fried chicken of Maryland often is rolled in bread crumbs and seasoned with salt and pepper. Then it’s sautéed in hot butter or shortening until golden brown; finish cooking in covered pan in moderate oven.
Heap on a platter and serve with cream gravy made from the drippings. The gravy can be poured over the chicken on the platter or served separately for mashed potatoes or biscuits and gravy.
“Tater” Fried Chicken
A modern trend calls for instant mashed potato flakes. Dip cut-up chicken pieces in a mixture of 1 beaten egg and 2 tablespoons water.
Roll in 1 cup mashed potato flakes (flakes, not granular type instant potatoes). Fry until golden and tender, or sauté and finish baking in moderate oven. You also may cook them entirely in a moderate oven after rolling in instant mashed potato flakes or crushed corn flakes.
©2006 Mary Emma Allen
About The Author:
Mary Emma Allen combines genealogy, scrapbooking, travel and cooking research.. She also teaches classes on family history, scrapbooking, and travel writing. Visit her web site: here
or email her at me.allen@juno.com.
