Scottish fried chicken was cooked in fat, but unseasoned while West African fried chicken was seasoned, but battered and cooked in palm oil. There does exist a possible convergence (not merging) of Scottish and West African cuisine. While fried chicken existed in Scottish cuisine, it was not the basis for fried chicken in the South. The origin of fried chicken in the southern states of America is tied to the enslavement of Africans. The American English expression 'fried chicken' was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. West African seasoning & frying techniques were brought over by enslaved Africans to the American South, which may have converged with (not mixed with) Scottish frying methods. It was a common farm animal and also considered sacred. Meanwhile, many West African peoples had traditions of battered or coated seasoned fried chicken (cooking the chicken in palm oil). The Scottish were the first Europeans to deep fry their chicken in fat (though without seasoning or batter). The first dish known to have been deep fried were fritters during ancient times in Egypt, which later became popular with Europeans in the Middle Ages. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Clockwise: A fried chicken breast, wing, thigh, and legįried 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.

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