What is Southern Fried Chicken?
A certain fast-food chain might have popularised the Southern-style fried bird, but it is definitely not how it originated.
According to studies, the idea of fried chicken was first brought into America by Scottish immigrants. But the herbaceous seasonings and spices were introduced by the Africans during the time of the slave trade, leading to the well-seasoned crispy chicken we know today.
What gives Southern-style fried chicken its distinctive flavour? Besides the herbs and spices used, it is also about picking the right bird, using the right flour and oil, and how the chicken is brined. "There isn’t one key ingredient to making southern fried chicken," says John Kunkel, founder and CEO of Yardbird Southern Table & Bar in Miami, USA.
A certain fast-food chain might have popularised the Southern-style fried bird, but it is definitely not how it originated.
According to studies, the idea of fried chicken was first brought into America by Scottish immigrants. But the herbaceous seasonings and spices were introduced by the Africans during the time of the slave trade, leading to the well-seasoned crispy chicken we know today.
What gives Southern-style fried chicken its distinctive flavour? Besides the herbs and spices used, it is also about picking the right bird, using the right flour and oil, and how the chicken is brined. "There isn’t one key ingredient to making southern fried chicken," says John Kunkel, founder and CEO of Yardbird Southern Table & Bar in Miami, USA.
Says Kunkel: "It’s more of a trifecta of key ingredients. First, you have the brine, which is extremely important because this is what makes every piece of chicken juicy, flavourful and tender.
Next up is the dredge (breading of the chicken). You want your flour to be well-seasoned. Then there's the oil — you want one with a very high smoking point so you get that nice crunchy skin without burning the chicken."
Next up is the dredge (breading of the chicken). You want your flour to be well-seasoned. Then there's the oil — you want one with a very high smoking point so you get that nice crunchy skin without burning the chicken."
Soak, dip, fry
Essentially, a brine is a salt-and-water solution. But the key to a good brine is being able to adjust the ratio of salt to water to achieve a balanced salinity. Getting the right type of chicken is also key, as plump birds tend to absorb the brine better than their skinnier counterparts.
Then, there's also the matter of using the right oil. "You want to use something like Crisco, with a very high smoking point so that you can cook the chicken at a high temperature without burning it, and get that nice crispy, crunchy skin," shares Kunkel.
Essentially, a brine is a salt-and-water solution. But the key to a good brine is being able to adjust the ratio of salt to water to achieve a balanced salinity. Getting the right type of chicken is also key, as plump birds tend to absorb the brine better than their skinnier counterparts.
Then, there's also the matter of using the right oil. "You want to use something like Crisco, with a very high smoking point so that you can cook the chicken at a high temperature without burning it, and get that nice crispy, crunchy skin," shares Kunkel.
Not all birds are equal
Kunkel also notes the differences between Southern fried chicken and the popular Japanese karaage or the sweet, sticky Korean battered wings: "In the Japanese karaage recipe, they use ginger and other traditional Asian ingredients, while we use a secret blend of dry spices, water, vinegar, sugar and salt to marinate the chicken."
And while Korean fried chicken is typically tossed in a spicy gojuchang base sauce, the chicken at The Bird is dipped in a seasoned flour dredge and has a herbaceous, slightly spiced flavour to its crunchy skin.
"Southern fried chicken is really served for all occasions," he shares. "For lunch, we can have it tossed in hot sauce, topped with lettuce, and house-made pickles on a bun, or it can be served for dinner with a side of delicious greens and mac' N cheese."
Kunkel also notes the differences between Southern fried chicken and the popular Japanese karaage or the sweet, sticky Korean battered wings: "In the Japanese karaage recipe, they use ginger and other traditional Asian ingredients, while we use a secret blend of dry spices, water, vinegar, sugar and salt to marinate the chicken."
And while Korean fried chicken is typically tossed in a spicy gojuchang base sauce, the chicken at The Bird is dipped in a seasoned flour dredge and has a herbaceous, slightly spiced flavour to its crunchy skin.
"Southern fried chicken is really served for all occasions," he shares. "For lunch, we can have it tossed in hot sauce, topped with lettuce, and house-made pickles on a bun, or it can be served for dinner with a side of delicious greens and mac' N cheese."
