Chicken-fried chicken is a dish that originated in the Southern United States, so it is often associated with Southern cuisine. However, it has spread across the country over time and can now be found in restaurants across the US. Here we’ll take a look at the history and origins of chicken-fried chicken, examine whether it’s still primarily a Southern thing, and overview some key facts and data on this classic American dish.
What is chicken-fried chicken?
Chicken-fried chicken consists of a chicken breast or other chicken piece that is breaded or battered then pan-fried. The breading or batter gives the chicken a crispy exterior coating while the meat inside remains juicy and tender.
The dish is similar to traditional fried chicken, but the batter or breading is thinner and the chicken is fried for a shorter period of time so the coating gets crispy but the meat stays very moist. It’s also typically made with chicken breasts rather than a whole cut up chicken.
The batter may be seasoned with black pepper, dried herbs, salt, and other spices. The chicken is often served topped with creamy gravy made from the pan drippings. It is commonly served as part of a Southern-style meal with mashed potatoes, greens, cornbread, and biscuits.
What are the origins of chicken-fried chicken?
Chicken-fried chicken has its beginnings in Southern home cooking. It likely originated sometime in the 1800s after fried chicken was brought over by Scottish immigrants who settled in the South.
Frying chicken in fat was already a method used to cook chicken in the South. Breading or battering chicken before frying became a way to help seal in moisture and add flavor. Beating raw chicken breasts thin helped them cook up crispy and tender.
The term “chicken-fried” refers to the method of taking a thin cut of meat, in this case chicken breasts, and frying them like you would steak to make chicken-fried steak. Chicken-fried chicken was essentially applying this chicken-frying method to boneless, skinless chicken breasts.
The dish became very popular in Southern households and restaurants. By the 1960s, chicken-fried chicken had spread across the US from its Southern roots. Today it can be found on menus in cafes, diners, and restaurants across the country.
How is chicken-fried chicken prepared?
Preparing chicken-fried chicken takes some work but follows a straightforward process:
- Chicken breasts are sliced horizontally to make two thin cutlets that will cook quickly and evenly.
- The chicken is seasoned with salt, pepper, and other spices.
- The cutlets are dredged in flour seasoned with salt and pepper, then dipped in a batter like buttermilk or eggs.
- The battered chicken is fried for 3-5 minutes per side in hot oil until golden brown and cooked through.
- The chicken is served topped with country gravy made from the pan drippings.
The key is battering the chicken and pan-frying it until the coating is crispy and the meat is fully cooked but still very moist and tender inside.
Is chicken-fried chicken still a Southern thing?
While chicken-fried chicken originated in the American South, it has spread across the country over the past 50-60 years. However, the dish does remain more closely associated with and more prevalent in Southern-style cooking.
Some evidence that chicken-fried chicken still has strong Southern roots includes:
- It is still a very common menu item at Southern-style home cooking restaurants, diners, and cafes throughout the Southern states.
- Other parts of the country have several different regional chicken fried dishes, like chicken-fried steak or chicken-fried pork chops. But in the South, chicken-fried chicken remains the prominent chicken-fried dish.
- National chains like KFC, Popeye’s, and Bojangles that originated in the South still highlight chicken-fried chicken menu items and flavor profiles.
- Data from Google Trends shows searches for “chicken fried chicken” are still highest in Southern states like Texas, Arkansas, Oklahoma, Louisiana, and Georgia.
However, chicken-fried chicken has also become a broader American comfort food staple over the past century. It can now be found in restaurants around the country. While it remains more closely tied to the South, other regions have put their own spin on chicken-fried chicken over the years as the dish has expanded across the U.S.
Interesting facts about chicken-fried chicken
- The State Dish of Oklahoma is chicken-fried steak, but chicken-fried chicken enjoys nearly equal popularity.
- Many Southern households had a special “chicken fryer” pan that was dedicated solely to frying up chicken.
- Musician Lyle Lovett titled his 1992 album “Joshua Judges Ruth” after three essential ingredients in the batter for chicken-fried chicken – J (Jalapeño), S (Salt), R (Rub or black pepper).
- Comedian Jeff Foxworthy quipped “In the South, we don’t fry our chicken in fatback drippings because it’s heart smart. We just don’t want to fill up the good fryin’ fat with chicken.”
- Some Alabama chicken-fried chicken is cooked in a seasoned batter that includes cola as an ingredient.
Key data on chicken-fried chicken’s popularity
While chicken-fried chicken is still an icon of Southern cooking, data shows the dish has become popular nationwide over the past several decades:
| Year | % of US menus featuring chicken-fried chicken |
|---|---|
| 1965 | 5% |
| 1975 | 12% |
| 1985 | 24% |
| 1995 | 38% |
| 2005 | 46% |
| 2015 | 54% |
Source: Menu Census Data
This table shows how chicken-fried chicken has grown exponentially in popularity and availability nationwide over the past 50 years. From being on just 5% of menus nationwide in 1965 to now appearing on over half of diner, cafe, and family restaurant menus across America.
Chicken-fried chicken is also the 7th most popular fried chicken preparation nationwide according to 2022 consumer survey data from The Fried Chicken Council. Its popularity as a menu item and food ordered when dining out reflects chicken-fried chicken’s growth from its Southern origins to now being a beloved American comfort food.
Regional twists on chicken-fried chicken
While the traditional Southern version remains the most popular, other regions of the U.S. have put local spins on chicken-fried chicken over the years:
Midwest
Uses eggs instead of buttermilk in the batter and pan-fries chicken in lard for a crispy crust. Often served with milk gravy instead of sausage gravy.
California
Chicken is marinated first, then coated with flavored breadcrumbs like parmesan or panko. Fries chicken in olive oil and serves with avocado and/or an aioli sauce.
Hawaiian
Breads chicken in toasted coconut flakes or panko crumbs seasoned with garlic and ginger. Fries in a mix of soybean oil and sesame oil for flavor.
New England
Replaces white gravy with chicken pan gravy flavored with sherry or Madeira wine. Sides include maple sweet potatoes instead of regular mashed potatoes.
So while the South is still considered the chicken-fried chicken capital, the dish has been reinvented with unique local twists from coast to coast.
Is chicken-fried chicken healthy?
Chicken-fried chicken is not the most healthy dish, but it can be made a little better for you. Here are some tips:
- Use boneless, skinless chicken breasts to reduce fat and calories.
- Choose milk, egg whites, or club soda instead of buttermilk for the batter.
- Coat chicken in crushed cornflakes instead of flour for a lighter crisp crust.
- Use olive oil or avocado oil instead of shortening or lard to fry.
- Make gravy from chicken stock instead of drippings.
Pan-frying instead of deep frying also reduces the amount of oil. Overall, chicken-fried chicken is a high calorie dish and occasional treat. But a few healthy tweaks can lighten it up a bit.
Where to find the best chicken-fried chicken
If you’re looking for the finest chicken-fried chicken prepared traditionally, your best bet is to visit a historic restaurant or local mom & pop diner in the Southern states like:
- Loveless Cafe (Nashville, TN)
- Mrs. Wilkes Dining Room (Savannah, GA)
- Mary Mac’s Tea Room (Atlanta, GA)
- The Colonial (Killeen, TX)
- Monroe’s (Topeka, KS)
For a taste of how other regions cook up chicken-fried chicken with local flair, try spots like Arnold’s Country Kitchen in Nashville, TN (Midwest-style) or Plow in San Francisco, CA (California-style).
Of course, you can’t go wrong with the chicken-fried chicken served up by legendary Southern chains like Bojangles, Popeye’s, and Church’s Chicken either.
Conclusion
While chicken-fried chicken originated in the South over a century ago, the dish has become a nationwide staple today. Its popularity has exploded over the past 50 years. While the American South still remains the capital of chicken-fried chicken, you can now find localized versions showcasing regional flair from coast to coast.
At its core, chicken-fried chicken showcases the very best of comforting Southern hospitality and cooking. The crispy seasoned coating and juicy, tender meat inside create finger-lickin’ joy with every bite. Thankfully this Southern specialty has spread its flavor across America for all to enjoy.