Southern fried refers to a style of cooking that is commonly associated with the Southern United States. It typically involves coating food, usually chicken or fish, in seasoned flour or batter and then frying it in oil or shortening until golden brown and crispy. The end result is food with a delicious crunchy exterior and moist, flavorful interior. Some key characteristics of Southern fried food include:
Use of Seasoned Flour or Batter
The coating is what really sets Southern fried foods apart. Rather than just dipping food in plain flour before frying, Southern cooks blend spices and herbs like black pepper, paprika, garlic powder, onion powder, cayenne pepper, and more into the flour or batter. This adds a flavorful crust when fried. Buttermilk is also commonly used in batters to tang up the flavor.
Emphasis on Crispy Crunch
A hallmark of skillful Southern frying is achieving a crunchy, crispy exterior on the food. This comes from double dredging in seasoned flour/batter and allowing the coating to really adhere. The oil temperature is also key – it must be hot enough, around 350-375°F, to instantly seal the coating and start browning.
Use of Cast Iron Skillets
While any deep fryer or Dutch oven works for frying, cast iron skillets are strongly associated with Southern fried cooking. Their thick, heavy material maintains temperature well and allows food to fry evenly in the oil. The well-seasoned surface of cast iron prevents sticking too.
History of Southern Fried Food
Fried food has a long history in the American South. Here are some key historical points around its origins and evolution:
West African Influences
The tradition of fried food in the South traces back to cooking practices of enslaved West Africans. They brought knowledge of preparing fried fish and fritters with them. Fried foods were also economical for enslaved people to prepare for their own meals or to sell.
European Cooking Methods
European groups like the Scottish and Irish contributed their methods of battering and frying fish and chicken to Southern cooking. Cooking with lard or other animal fats was also common to European cuisines.
Native American Ingredients
Indigenous groups like the Cherokee introduced ingredients like corn, which became a staple for fried Southern foods. Cornmeal is a classic coating for fried catfish, for example.
Rise of Deep-Frying
Deep-frying foods really took off in the South in the early 20th century as new cooking equipment like cast iron skillets and electric deep fryers became available. Frying chicken became extremely popular during this time.
Regional Specialties Emerge
Each Southern state eventually developed their own iconic fried dishes. Fried chicken is universal, but fried catfish is iconic in Mississippi and Louisiana. Country fried steak is a Texas specialty. And fried green tomatoes are endemic to the Southeast.
Common Southern Fried Foods
From meat to vegetables to appetizers, there is a huge variety of beloved Southern fried foods. Here are some of the most classic:
Fried Chicken
Arguably the most iconic Southern food, fried chicken involves seasoning chicken pieces with salt, pepper, and other spices, dredging them in flour, then frying until crispy. Chicken is typically fried in a heavy cast iron skillet or pot.
Fried Catfish
Catfish is abundant in Southern rivers and lakes, making it a staple of Southern cooking. Fried catfish is prepared by dipping fillets in cornmeal or batter and frying. Tartar sauce and hot sauce are classic accompaniments.
Country Fried Steak
This dish is thought to have originated in Texas. Beef round or chuck steaks are pounded flat, seasoned, breaded in flour, then pan-fried until golden. The steaks are traditionally served with milk gravy on top.
Fried Green Tomatoes
Unripe green tomatoes are sliced, dredged in a cornmeal batter, and fried crisp. They are served warm and often topped with ranch dressing or other toppings. Fried green tomatoes are iconic in the Southeastern states.
Fried Okra
Okra is a staple vegetable in the South. For this dish, okra pods are tossed in a cornmeal batter, fried until golden and crispy, and seasoned with salt. Fried okra makes a tasty appetizer or side.
Fried Pickles
Sliced dill pickles are fried in a simple batter until crispy and served warm, often with ranch dressing for dipping. Fried pickles are a staple bar and picnic food in the South.
Fried Squash and Zucchini
Summer squash and zucchini are abundant in Southern gardens. They are cut into slices or sticks, breaded in seasoned flour, then fried for a tasty side dish.
Hushpuppies
These fried cornmeal dumplings or fritters are a classic Southern side dish. Hushpuppies are flavored with onion and leavened with baking powder before being fried.
Fried Desserts
The South even fries its desserts! Iconic fried pies, funnel cakes, and fried Oreos can be found at state fairs and carnivals across Dixie.
How to Make Classic Southern Fried Chicken
If you want to experience the most iconic Southern fried food, then fresh homemade Southern fried chicken is a must. Here is a step-by-step guide:
Ingredients
- 1 whole fryer chicken, cut into 8-10 pieces
- 1 cup buttermilk
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup cornstarch
- 1 tablespoon Cajun seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Peanut or vegetable oil, for frying
Directions
- Place the chicken pieces in a bowl and cover with buttermilk. Refrigerate for 30-60 minutes.
- In a shallow bowl, whisk together the flour, cornstarch, and all the spices until combined.
- Heat 3 inches of oil in a large cast iron skillet or Dutch oven to 350°F.
- Working one piece at a time, remove chicken from buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing coating onto chicken.
- When oil is hot, carefully add a few chicken pieces. Do not crowd skillet. Fry chicken for 12-15 minutes, turning occasionally, until deeply golden brown.
- Drain fried chicken on a wire rack or paper towels. Allow to rest 5 minutes before serving.
- Repeat with remaining chicken pieces. Serve warm.
Tips for Crispy, Juicy Fried Chicken
- Use boneless chicken thighs and drumsticks for the juiciest, most tender fried chicken.
- Keep oil temperature between 325-350°F for even cooking.
- Allow cooked chicken to drain and rest before serving for optimal texture.
- Double dip chicken in flour mixture for extra crispy coating.
- Try using pickle juice or hot sauce in the buttermilk for tangy flavor.
- Use a deep fry thermometer for oil temperature accuracy.
The Cultural Significance of Southern Fried Food
Beyond just being delicious, Southern fried foods hold a special place culturally in the American South. Here are some reasons why these dishes are so cherished:
Family Traditions
Recipes for favorites like fried chicken and catfish are often passed down through generations. Frying up these dishes connects Southerners to their lineage.
Regional Pride
Certain fried foods like fried okra or hushpuppies are iconic to the South. Southerners take pride in these regional specialties that are rarely seen elsewhere.
Gatherings and Celebrations
It is hard to think of a Southern party, picnic, reunion or feast without fried chicken, fried fish, hushpuppies, and other favorites making an appearance. The food brings people together.
State Fair Nostalgia
For many Southerners, enjoying outrageous fried concoctions like fried Oreos and fried peanut butter and jelly sandwiches is a treasured state fair tradition.
Ties to African-American History
Many hallmark Southern fried foods reflect the ingenuity and skill of enslaved cooks. Celebrating this cuisine honors their contributions.
Creative Self-Expression
Fried chicken recipes and cooking methods are points of pride for many African-American, soul food-style cooks who put their own creative spins on the dish.
Healthier Takes on Southern Fried Favorites
Traditionally, Southern fried foods are cooked by pan-frying in generous amounts of oil or fat. This results in dishes high in calories and saturated fat – not ideal for everyday health. However, there are some easy ways to lighten up Southern fried favorites:
Try Oven “Frying”
Cooking breaded chicken or fish in the oven rather than deep-frying cuts way back on oil. Just spray the breaded food with a little cooking spray before baking. Finish under the broiler for crisping.
Use Whole Grain Breading
Breading chicken in finely crushed cornflakes, whole wheat breadcrumbs, or whole wheat flour adds fiber and makes for a lighter crust.
Experiment with Healthy Fats
Rather than frying in solid shortening, try using olive oil or avocado oil. Their high smoke points make them suitable for frying with less saturated fat.
Skip the Salt
Avoid adding extra salt to the breading or flour for fried foods. Herbs, spices, lemon, and peppers can add flavor instead.
Bake Your Batter
Make oven-baked versions of fried green tomatoes, okra, squash, and other veggies. Dip in egg and breadcrumbs then bake until crispy.
Portion Control
While the occasional indulgence is fine, keep portions of fried foods small and balance them out with healthy sides like salads, roasted veggies, and whole grains.
Conclusion
When done right, Southern fried foods like crispy fried chicken, catfish, and okra have an unbeatable flavor and texture that is beloved across Dixie. The technique of dredging food in spiced flour or batter before frying is iconic to the South. Traditions around Southern fried cuisine run deep and connect people across generations. While fried foods should be enjoyed in moderation, lighter oven-baked versions can allow for healthier eating while still celebrating this quintessential Southern cooking style. When that craving hits, there are few foods more soul-satisfying than authentic Southern home cooking.
