Q 01/05

Which people were the first recorded to deep-fry chicken with breadcrumbs and seasonings, in a 1747 cookbook?

A) The Dutch

B) The Scottish

C) The Portuguese

D) The French

Answer · why

B) The Scottish

Hannah Glasse's cookbook has the recipe, and a 1773 diary describes fried chicken being eaten on the Isle of Skye.

Q 02/05

Southern fried chicken traces its origins to European deep-frying and the palm-oil-fried chicken of which region?

A) West Africa

B) The Caribbean

C) Northern China

D) Southern Italy

Answer · why

A) West Africa

West African cooks battered and fried chicken in palm oil with their own seasonings, techniques enslaved people brought to the American South.

Q 03/05

In which decade was the expression "fried chicken" first recorded?

A) The 1880s

B) The 1750s

C) The 1830s

D) The 1910s

Answer · why

C) The 1830s

It became a regular feature of American cookbooks in the 1860s and 1870s.

Q 04/05

Which fat is traditionally used to fry Southern fried chicken?

A) Beef tallow

B) Olive oil

C) Butter

D) Lard

Answer · why

D) Lard

Corn, peanut, canola and soybean oils are common substitutes today, and buttermilk is often used first to tenderise the meat.

Q 05/05

Which cut of a fried chicken contains the most fat per 100 grams?

A) The thighs

B) The breast

C) The wings

D) The drumsticks

Answer · why

C) The wings

Wings carry almost 40 grams of fat per 100 grams, though a whole fried chicken averages only about 12 percent fat.