The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.
Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.
Ingredients
For the Spice Mix:
For the Buttermilk Brine:
For Finishing the Chicken: