Fried chicken is famous for its roots in the rural American South. There is a dual origin. The Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in traditional Scottish cuisine, improving the flavor. Since slaves were often only allowed to keep chickens, frying chicken as a special occasion spread through the African-American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food.
Recipe Follows:
8 cut piece frying chicken
3 cup flour
1/2 cup corn starch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano leave
1/2 teaspoon parsley flakes
3 cup buttermilk
1 paper bag
cooking oil
Flour mixture: Add all ingredient in the paper bag shake, not chicken. Wash and clean all chicken parts, then place into buttermilk(add salt and pepper stir) for 30 mins. Remove from buttermilk . Place chicken into paper bag then shake, add chicken back into buttermilk then back into flour. Let rest on wire rack and sheet pan for 5 -10 mins. Heat cooking oil in deep pot or cast iron frying pan,
Heating oil should read 375
Cook chicken in oil 5 -10 mins until golden brown, after removing chicken from oil - add punch salt...
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