64-415: Fried chicken , also called 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
128-413: A frying pan of sturdy construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried. Generally, the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn
192-556: A crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure. The original recipe used by the KFC franchise used this method, which was marketed as "broasting" by the Broaster Company . The derivative phrases "country-fried" and "chicken-fried" often refer to other foods prepared in
256-610: A delicacy and were particularly popular in the Middle Ages . Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured as weight percentage . Chicken generally includes low fat in the meat itself ( castrated roosters excluded). The fat is highly concentrated on the skin. 100 grams (3.5 oz) of raw chicken breast contains 2 grams (0.071 oz) of fat and 22 grams (0.78 oz) of protein, compared to 9 grams (0.32 oz) of fat and 20 grams (0.71 oz) of protein for
320-541: A distinct smoky flavor and aroma, as it is dried by smoking , typically using oak wood. Currently, according to the Denomination of Origin Regulation Council (Consejo Regulador de la DOP "Pimentón de La Vera"), the crop of La Vera paprika covers around 1,500 hectares (3,700 acres) and has an annual production of 4.5 million kg (5,000 short tons), certified as Denomination of Origin. Pimentón de Murcia
384-494: A foodborne illness greatly increase. [REDACTED] This article incorporates text from a free content work. Licensed under CC BY-SA IGO 3.0 ( license statement/permission ). Text taken from World Food and Agriculture – Statistical Yearbook 2023 , FAO, FAO. Paprika Paprika ( US / p ə ˈ p r i k ə / , / p æ ˈ p r i k ə / ; UK / ˈ p æ p r ɪ k ə / , / p ə ˈ p r iː k ə / )
448-576: A lower incidence at 84%. In random surveys of chicken products across the United States in 2012, the Physicians Committee for Responsible Medicine found 48% of samples to contain fecal matter. On most commercial chicken farms , the chickens spend their entire life standing in, lying on, and living in their own manure, which is somewhat mixed in with the bedding material (e.g., sawdust, wood shavings, chopped straw, etc.). During shipping from
512-414: A maximum storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken. Freezing does not usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into
576-655: A meat tenderizer. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. Traditionally, lard is used to fry the chicken, but corn oil , peanut oil , canola oil , soybean oil , or other vegetable oils are also frequently used. The flavor of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use. There are three main techniques for frying chickens: pan frying , deep frying and broasting . Pan frying (or shallow frying) requires
640-408: A method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods. Some chicken breast cuts and processed chicken breast products include the moniker "with rib meat". This is a misnomer, as it refers to the small piece of white meat that overlays the scapula, removed along with the breast meat. The breast
704-444: A portion of the back; a leg has the back portion removed. A breast quarter contains the breast, wing and portion of the back; a breast has the back portion and wing removed. Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 8 individual pieces. (8-piece cut); or sometimes without the back. A 9-piece cut (usually for fast food restaurants) has
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#1732869888532768-437: A range of forms across different parts of the world. In developed countries , chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth in 2011, making them outnumber humans more than two to one. The modern chicken is a descendant of red junglefowl hybrids along with
832-452: A shortage of beef and pork . In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of bovine spongiform encephalopathy (mad cow disease). 357 million tonnes of meat were produced in 2021, 53% more than in 2000, with chicken meat representing more than half the increase. Chicken meat was the most produced type of meat in 2021 just ahead of pig meat. Modern varieties of chicken such as
896-507: A typical ingredient in the cuisine of western Extremadura . Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika
960-400: A vast range of ways, including baking , grilling , barbecuing , frying , and boiling . Since the latter half of the 20th century, prepared chicken has become a staple of fast food . Chicken is sometimes cited as being more healthful than red meat , with lower concentrations of cholesterol and saturated fat . The poultry farming industry that accounts for chicken production takes on
1024-454: Is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group , including chili peppers . Paprika can have varying levels of heat , but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder . In some languages, but not English, the word paprika also refers to
1088-427: Is also topped with chili like paprika , or hot sauce to give it a spicy taste. This is especially common in fast food restaurant chains such as KFC . The dish is traditionally served with mashed potatoes , gravy , macaroni and cheese , coleslaw , corn or biscuits . The dish is renowned for being greasy, especially when coming from fast food outlets. It has even been reported that some of those who enjoy eating
1152-413: Is an unsmoked variety made with bola/ñora peppers and traditionally dried in the sun or in kilns. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews , and soups, such as goulash , and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. The flavor contained within the pepper's oleoresin
1216-488: Is associated with a 13% increase in the risk of all-cause mortality , as well as with a 12% increase in the risk of cardiovascular mortality. Chicken (food) Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs —chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines . Chicken can be prepared in
1280-502: Is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches . Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, "tenders" can be either tenderloins or strips cut from
1344-530: Is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it. Chicken should be away from other foods, so if they begin to thaw, their juices will not drip onto other foods. If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly. Bacteria survives but does not grow in freezing temperatures. However, if frozen cooked foods are not defrosted properly and are not reheated to temperatures that kill bacteria, chances of getting
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#17328698885321408-1045: Is more effectively brought out by heating it in oil. Hungarian national dishes incorporating paprika include gulyás , a meat soup, pörkölt , a stew called internationally goulash , and paprikash (paprika gravy: a Hungarian recipe combining chicken, broth, paprika, and sour cream). In Moroccan cuisine , paprika ( tahmira ) is usually augmented by the addition of a small amount of olive oil blended into it. Many dishes call for paprika ( colorau ) in Portuguese cuisine for taste and color. The red, orange, or yellow color of paprika powder derives from its mix of carotenoids . Yellow-orange paprika colors derive primarily from α-carotene and β-carotene ( provitamin A compounds), zeaxanthin , lutein and β-cryptoxanthin , whereas red colors derive from capsanthin and capsorubin . One study found high concentrations of zeaxanthin in orange paprika. The same study found that orange paprika contains much more lutein than red or yellow paprika. In
1472-470: Is mostly composed of the pericarp , with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules , and calyces . The red, orange or yellow color of paprika is due to its content of carotenoids . Peppers, the raw material in paprika production, originated from North America , where they grow in the wild in Central Mexico and have for centuries been cultivated by
1536-699: Is produced in various places, including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a major source of paprika, and it is the spice most closely associated with Hungary. The spice was first used in Hungarian cuisine in the early 19th century. It is available in different grades: There are three versions of Spanish paprika ( pimentón ) – mild ( pimentón dulce ), mildly spicy ( pimentón agridulce ) and spicy ( pimentón picante ). The most common Spanish paprika, pimentón de la Vera , has
1600-880: Is sliced raw chicken served in sashimi style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw. Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, traditionally grilled or by using electric grill, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting , baking , broasting , and frying . Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken , chicken nuggets , chicken lollipops or Buffalo wings . They are also often grilled for salads or tacos. Eastern cuisine has chicken prepared by marination , especially chicken Philippine adobo . Chickens often come with labels such as "roaster", which suggest
1664-625: Is used to add flavor and color to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Serbo-Croatian origin of the English term. In Spanish, paprika has been known as pimentón since the 16th century, when it became
1728-576: 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 everyday use as a general Southern dish, especially after the abolition of slavery , and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across
1792-628: The Johns Hopkins School of Public Health of chicken meat from poultry producers that did not prohibit roxarsone , 70% of the samples in the US had levels which exceeded the safety limits as set by the FDA . The FDA has since revised its stance on safe limits to inorganic arsenic in animal feed by stating that "any new animal drug that contributes to the overall inorganic arsenic burden is of potential concern". The FDA approval for roxarsone and two other arsenic poultry drugs were voluntarily withdrawn by
1856-583: The grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent . Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages . For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere , including capons , pullets , and hens. It
1920-516: The 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. Before this it was called frie chicken in 16th century England. 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 battered with seasonings and deep fried in lard and West African fried chicken added different seasonings, and
1984-626: The Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the U.S. are Cornish and White Rock. Chickens raised specifically for food are called broilers . In the U.S., broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons ( castrated cocks) produce more and fattier meat. For this reason, they are considered
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2048-414: 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 (KFC) and Popeyes expanded in the United States and across the world. Before
2112-475: The breast. In the UK the strips of pectoralis minor are called "chicken mini-fillets". Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock . In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia
2176-442: The chicken is divided into its constituent pieces. The white meat sections are the breast and the wings from the front of the chicken, while the dark meat sections are the thighs and legs or "drumsticks" from the rear of the chicken. The breast is typically split into two pieces, and the back is usually discarded. Chicken fingers , which are boneless pieces of chicken breast cut into long strips, are also commonly used. To prepare
2240-400: The chicken pieces for frying, they are typically coated in a flour-based batter that may contain eggs or milk, or they may be dredged in flour or breadcrumbs . Seasonings such as salt, black pepper , chili powder , paprika , garlic powder , or onion powder can be mixed in with the flour. Either process may be preceded by marination or dipping in buttermilk , the acidity of which acts as
2304-400: The chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when necessary. Once the chicken pieces are close to being done, the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from
2368-411: The chicken that sticks and browns on the bottom of the pan becomes the fonds required to make gravy. Deep frying requires a deep fryer or other devices in which the chicken pieces can be completely submerged in hot fat. The process of deep frying is placing food fully in oil and then cooking it at a very high temperature. The pieces are prepared as described above. The fat is heated in the deep fryer to
2432-441: The chickens and crates on the lower levels of the transport truck. By the time the truck gets to the abattoir, most chickens have had their skin and feathers contaminated with feces. There is also fecal matter in the intestines. While the slaughter process removes the feathers and intestines, only visible fecal matter is removed. The high speed automated processes at the abattoir are not designed to remove this fecal contamination on
2496-423: The concentrated animal feeding operation farm to the abattoir , the chickens are usually placed inside shipping crates that usually have slatted floors. Those crates are then piled 5 to 10 rows high on the transport truck to the abattoir. During shipment, the chickens tend to defecate, and that chicken manure tends to sit inside the crowded cages, contaminating the feathers and skin of the chickens, or rains down upon
2560-443: The desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process. A pressure cooker can be used to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, such that lowering the cooking temperature is needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining
2624-416: The earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”. Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil ). The American English expression "fried chicken" was first recorded in
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2688-710: 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. When it was introduced to the American South, Southern fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations , the enslaved people became cooks. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in
2752-416: The feather and skin. The high speed processing equipment tend to spray the contamination around to the birds going down the processing line, and the equipment on the line itself. At one or more points on most abattoirs, chemical sprays and baths (e.g., bleach, acids, peroxides, etc.) are used to partially rinse off or kill this bacterial contamination. The fecal contamination, once it has occurred, especially in
2816-583: The food limit themselves to eating it only a certain number of times a year, to keep their fat intake reasonably low. Out of the various parts of the animal used in fried chicken, the wings generally tend to contain the most fat, with almost 40 grams (1.4 oz) of fat for every 100 grams (3.5 oz). However, the average whole fried chicken contains only around 12% fat, or 12 grams (0.42 oz) per every 100 grams (3.5 oz). 100 grams (3.5 oz) of fried chicken generally contains around 240 calories of energy. Generally, chickens are not fried whole. Instead,
2880-630: 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. Fried chicken has been described as being "crunchy" and "juicy", as well as "crispy". The dish has also been called "spicy" and "salty". Occasionally, fried chicken
2944-422: The manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described. Chicken-fried steak is a common dish of that variety. Such dishes are often served with gravy. A 2019 prospective cohort study of postmenopausal women found that consumption of at least one serving of fried chicken per week compared to no consumption
3008-600: The manufacturers in September 2013. The final remaining arsenic drug nitarsone was banned at the end of 2015. Information obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) "strongly indicates that cephalosporin resistance in humans is moving in lockstep with the use of the drug in poultry production". According to the Canadian Medical Association Journal ,
3072-426: The most appropriate cooking method for the surface area to volume ratio . As the size increases, the volume (which determines how much heat must enter the bird for it to be cooked) increases faster than the surface area (which determines how fast heat can enter the bird). For a fast method of cooking, such as frying, a small bird is appropriate: frying a large piece of chicken results in the inside being undercooked when
3136-406: The outside is ready. Chicken is also sold broken down into pieces. Such pieces usually come from smaller birds that would qualify as fryers if sold whole. Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and
3200-569: The peoples of Mexico. The peppers were later introduced to the Old World , to Spain in the 16th century, as part of the Columbian exchange . The plant used to make the Hungarian version of the spice was first grown in 1569. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, which he grafted onto other plants. The first recorded use of
3264-515: The plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g., bell peppers ). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World , when peppers were brought to Spain in the 16th century. The seasoning
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#17328698885323328-535: The products on the menus in such eateries are fried or breaded and are served with french fries . Raw chicken may contain Salmonella . The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. However, in Japan raw chicken is sometimes consumed in a dish called torisashi , which
3392-449: The rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes. Raw chicken maintains its quality longer than fresh in the freezer, as moisture is lost during cooking. There is little change in nutrient value of chicken during freezer storage. For optimal quality, however,
3456-417: The same portion of raw beef flank steak. In factory farming , chickens are routinely administered with the feed additive roxarsone , an organoarsenic compound which partially decomposes into inorganic arsenic compounded in the flesh of chickens, and in their feces, which are often used as a fertilizer. The compound is used to control stomach pathogens and promote growth. In a 2013 sample conducted by
3520-418: The smallest size (2.5-4 lbs dressed for sale), and the most common, as chicken reach this size quickly (about 7 weeks). Broilers are larger than fryers. Roasters, or roasting hens, are the largest chickens commonly sold (3–5 months and 6-8 lbs) and are typically more expensive. Even larger and older chickens are called stewing chickens but these are no longer usually found commercially. The names reflect
3584-422: The surrounding tissues when the poultry meat is frozen and thawed. It is safe to freeze chicken directly in its original packaging, but this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages. It is recommended to freeze unopened vacuum packages as is. If a package has accidentally been torn or has opened while food
3648-754: The tip of the breast cut off before splitting. Pick of the chicken, or similar titles, refers to a package with only some of the chicken pieces, typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless or skinless. Chicken livers and gizzards are commonly available packaged separately. Other parts of the chicken, such as the neck, feet, combs, etc. are not widely available except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts. Worldwide, there are many fast food restaurant chains that sell exclusively or primarily poultry products including KFC (global), Red Rooster ( Australia ), Hector Chicken ( Belgium ) and CFC ( Indonesia ). Most of
3712-548: The unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs. A study by the Translational Genomics Research Institute showed that nearly half (47%) of the meat and poultry in US grocery stores
3776-476: The various membranes between the skin and muscle, is impossible to completely remove. Chicken is sold both as whole birds and broken down into pieces. In the United Kingdom, juvenile chickens of less than 28 days of age at slaughter are marketed as poussin . Mature chicken is sold as small, medium or large. In the United States, whole mature chickens are marketed as fryers, broilers, and roasters. Fryers are
3840-502: The word paprika in English is from 1831. The word derives from the Hungarian word paprika , which derives from the Serbo-Croatian word paprika , which is a diminutive of papar , which in turn was derived from the Latin piper or modern Greek piperi , ultimately from Sanskrit pippalī . Paprika and similar words, including peperke , piperke , and paparka , are used in various languages for bell peppers . Paprika
3904-560: Was fritters , which were popular in the European Middle Ages . However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the USA did not contain the seasonings that were in
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#17328698885323968-400: Was battered and cooked in palm oil. Scottish frying techniques with seasonings, African seasoning techniques were used in the American South by enslaved Africans. 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 though this was cooked on a griddle. Because of
4032-426: Was contaminated with S. aureus , with more than half (52%) of those bacteria resistant to antibiotics. Furthermore, as per the FDA , more than 25% of retail chicken is resistant to 5 or more different classes of antibiotic treatment drugs in the United States. An estimated 90–100% of conventional chicken contains, at least, one form of antibiotic resistance microorganism, while organic chicken has been found to have
4096-403: Was one of the basic ingredients in blancmange , a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar . In the United States in the 1800s, chicken was more expensive than other meats and it was "sought by the rich because [it is] so costly as to be an uncommon dish." Chicken consumption in the U.S. increased during World War II due to
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