This article is about fried chicken in the cuisine of the Southern United States. For fried chicken in the Cantonese cuisine of Southern China and Hong Kong, see crispy fried chicken. For fried chicken prepared Korea-style, see Korean fried chicken. "Southern fried chicken" redirects here. For the restaurant chain, see Southern Fried Chicken (franchise). Fried chicken Fried-Chicken-Set.jpg A chicken breast, wing, leg and thigh fried Course Main meal Serving temperature Hot or Cold Main ingredients Chicken Cookbook: Fried chicken Media: Fried chicken Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well
