>When it was introduced to the American South, fried chicken became a common staple. Later, as the
slave trade led to Africans being brought to work on southern
plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional
Scottish cuisine, enriching the flavor.
[10] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the
African American communities of the South. It endured the
fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when
segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. Holidays such as
Independence Day and other gatherings often feature this dish.
[11]
Since the
American Civil War, traditional slave foods like fried chicken,
watermelon, and
chitterlings have suffered a strong association with African American stereotypes and
blackface minstrelsy.
[10] This was commercialized for the first half of the 20th century by restaurants like
Sambo's and
Coon Chicken Inn, which selected exaggerated depictions of blacks as
mascots, implying quality by their association with the stereotype. Although also being acknowledged positively as "
soul food" today, the affinity that African American culture has for fried chicken has been considered a delicate, often pejorative issue. While the perception of fried chicken as an ethnic dish has been fading for several decades, with the ubiquity of fried chicken dishes in the US, it persists as a racial stereotype.
[12][13][14][15]