In American culture:

Fried chicken is still among the top choices in the southern United States for “Sunday dinner.”

Holidays like Independence Day and other gatherings often feature this dish.

During the 20th century, restaurant chains focused on fried chicken emerged during the fast-food industry boom.

Thus, major brands like Kentucky Fried Chicken (KFC) where the chicken is seasoned with chili pepper, paprika, or hot sauce, and Popeyes.

The original recipe used by KFC utilized the pressure cooking method, marketed as “broasting” by the Broaster Company

The steam also cooks the chicken, but still allows the pieces to be moist and tender while maintaining a crispy coating. The fat is heated in a pressure cooker. The prepared chicken pieces are then placed in the hot fat.

With the lid placed on the pressure cooker, the chicken pieces are fried under pressure.

With the lid placed on the pressure cooker, the chicken pieces are fried under pressure.

The terms “country fried” and “chicken fried” often refer to other foods prepared in the manner of fried chicken. Usually, it means a boneless, tender piece of meat that is floured or breaded and then fried.