Crispy Chicken Wings using an air fryer

From AB

In this video, I seasoned the chicken first to insure the seasoning was just right. After mixing the seasoning in a bowl onto the chicken I started to coat the chicken into the Floured Chicken Fry.

Ingredients for your Chicken Fry:

1 cup of All-Purpose Flour

1/3 cup J.O. Seasoning – (1/2 cup Lawry’s Seasoning Salt and 1/4 cup Old Bay if you can’t find J.O seasoning) substitute.

1 Tbsp Freshly Ground Pepper

A Pinch of Kosher salt

I sprinkled some dried Parsley for colour

A Bit About Fried Chicken

Fried chicken, also known as Southern fried chicken is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep-fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

The first dish known to have been deep-fried was fritters, which were popular in the European Middle Ages. However, it was the Scottish who were the first Europeans to deep fry their chicken in fat (though without seasoning). Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African-Americans in the American South.

History

The American English expression “fried chicken” is 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 (though unseasoned) while West African fried chicken was seasoned (but battered and cooked in palm oil). Scottish frying techniques and African seasoning techniques were used in the American South by African slaves.  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.  Because of this and the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions.

After the development of larger and faster-growing hogs (due to crosses between European and Asian breeds) in the 18th and 19th century, in the United States, backyard and small-scale hog production provided an inexpensive means of converting waste food, crop waste, and garbage into calories (in a relatively small space and a relatively short period). Many of those calories came in the form of fat and rendered lard.  Lard was used for almost all cooking and was a fundamental component in many common homestead foods (many that today are still regarded as holiday and comfort foods) like biscuits and pies.  The economic and caloric necessity of consuming lard and other saved fats may have led to the popularity of fried foods, not only in the US but worldwide. [better source needed] In the 19th century cast iron became widely available for use in cooking. The combination of flour, lard, a chicken and a heavy pan placed over a relatively controllable flame became the beginning of today’s fried chicken.

When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavour.  Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South, especially in the periods of segregation that closed off most restaurants to the black population.

American-style fried chicken gradually passed into common use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken travelled well in hot weather before refrigeration was commonplace, and as the growth of industry reduced its cost, it gained further favour across the South. Fried chicken continues to be among this region’s top choices for “Sunday dinner”. Holidays such as Independence Day and other gatherings often feature this dish.  During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast-food industry. Brands such as Kentucky Fried Chicken, Popeyes, and Bojangles expanded in the United States and across the world.

Before the industrialization of chicken production, and the creation of broiler breeds of chicken, only young spring chickens (pullets or cockerels) would be suitable for the higher heat and relatively fast cooking time of frying, making fried chicken a luxury of spring and summer. Older, tougher birds require longer cooking times at lower temperatures. To compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and dry, and then fried.

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