DISH RESEARCH · Main dish
Fried chicken
Also known as: Fast Foods, Fried Chicken, Breast, meat and skin and breading, Fast Foods, Fried Chicken, Breast, meat only, skin and breading removed, Fast Foods, Fried Chicken, Drumstick, meat and skin with breading, Fast Foods, Fried Chicken, Drumstick, meat only, skin and breading removed, Fast Foods, Fried Chicken, Skin and breading from all pieces, Fast Foods, Fried Chicken, Thigh, meat and skin and breading, Fast Foods, Fried Chicken, Thigh, meat only, skin and breading removed, Fast Foods, Fried Chicken, Wing, meat and skin and breading, Fast Foods, Fried Chicken, Wing, meat only, skin and breading removed
Nagi Maehashi’s Southern-style fried chicken marinates bone-in pieces in buttermilk, salt and egg, then coats them with a flour-cornstarch spice mixture. Marinade droplets create craggy lumps in the coating, which fries deep golden before hot serving.
About Fried chicken
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi’s Southern-style fried chicken has a thick, craggy crust around tender, juicy meat. A buttermilk marinade contrasts with the strongly seasoned flour coating; she describes the spice blend as her own KFC-inspired copycat.
Chicken pieces marinate in buttermilk, salt and egg. Flour, cornstarch, salt, celery salt, black pepper, sweet paprika, onion and garlic powders, mustard, ginger, thyme and oregano make the coating, with cayenne optional.
A small portion of the marinade is rubbed into the seasoned flour to make pea-sized lumps. Each batch of chicken is pressed firmly into the coating just before frying, creating the nubbly surface.
The pieces fry in vegetable, canola or peanut oil until deep golden. Cooked batches sit on a rack in a warm oven while the rest are prepared, before immediate serving.
Maehashi presents the freshly made chicken piping hot and suggests classic sides such as coleslaw, potato and gravy, fries or cornbread. These side dishes remain separate from the selected marinade and coating.
Ingredients in Fried chicken
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourcoating
- Vegetable Oilcooking medium
- Eggbinder
- Chickenother
- Saltother
- Buttermilkother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Southern-style
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.