[6] The origin of fried chicken in the southern states of America has been traced to precedents in Scottish[7][8][9] and West African cuisine.

[16][17] Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community[10] reserved (as in Africa) for special occasions.

Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people became cooks.

[19] 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 the South.

[22] 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.

To compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and dry, and then fried.

[26] Occasionally, fried chicken is also topped with chili like paprika, or hot sauce to give it a spicy taste.

[28] The dish is traditionally served with mashed potatoes, gravy, macaroni and cheese, coleslaw, corn or biscuits.

[35] To prepare 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.

[37][38] 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.

[46] 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 a crisp coating.