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Well, here it is, another movie. Vote fairly, since I actually did some work on this. And I know the intro is a bit off, since it runs at 24 fps but I made this (a long time before I actually joined the Kitty Krew) at 20fps, so when I decided to submit this and add the intro, it didn't sync properly. I did try to fix it a bit though.

Fried chicken is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

Fried chicken has a dual origin in the rural American South. The Scots had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in traditional Scottish cuisine, altering the flavor. Since slaves were often allowed to keep only chickens, frying chicken as a special occasion spread through the African American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it traveled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food. Southern whites also continued the tradition of frying chicken. While not limited like blacks socially, poor whites were no better off economically. Therefore, fried chicken continued to dominate as "Sunday dinner" or on other special occasions.

Cut up chicken is washed and drained . It can then be covered with milk or butter milk for a hour or fried directly. It is rolled in flour seasoned with spices, of which salt and pepper are the most common. The seasoned chicken is then placed in a heavy pan, preferably cast iron and fried in 350-375 F oil that reaches halfway up the chicken pieces. Melted lard is the prefered oil but high in fat. Peanut oil is a popular oil as well as vegetable and cannola oil. As the pieces brown they are turned. The larger pieces such as breasts take longer to cook then the smaller wings. As the chicken is done (20-35 minutes) it is removed from the pan to drain. If southern style chicken cream gravy is desired all but a small amount of oil ( two or more tablespoons) is removed from the pan, a amount of flour equal to the oil is sprinkled about the pan , stirred and the flour allowed to cook over low heat for a few minutes. Milk, half and half or cream is then added and salt and pepper seasoning. The gravy mixture is stirred and thickened, then it can be placed upon the chicken or upon mashed potatoes or rice. Cooked fried chicken can also be finished by baking in the oven or cooked covered with a lid over the pan. This method is also known as "Maryland Fried Chicken" or "Chicken Maryland", particulary when it is covered with the chicken cream gravy as described above.

Southern fried chicken cooked in a pan is a difficult American dish to re-create. Simple as the instructions are, there are many things to consider. The size of the pan, amount of chicken placed in the pan, amount of heat applied. The ratio of flour to oil and milk in the cream gravy. All can vary the resulting dish. Chicken cooked too fast will brown too much and remain red upon the bone, Chicken cooked too slow will absorb too much oil and be greasy. Crisp well cooked Southern fried chicken requires a skilled experienced cook. It is often said that a grandmothers fried chicken is the best one has ever eaten.
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