Interesting (to me, at any rate.) I thought broasting pre-dated KFC, but I guess not. It seems that they are both methods of pressure frying.
Whether or not Kentucky was officially part of the Confederacy, Harlan Sanders was a southernah, suh, and no mistake.
Besides, equating “the South” with the CSA sells the South short. It’s a circular definition that slyly prevents any part of the South from being loyal to the Union. Kentucky, as Maryland, was a loyal southern state.
Not true. Real southern fried chicken does not traditionally use an egg wash.
Do some southerners use one? Yes, but that isn’t what is typically meant by the term “Southern Fried Chicken”.
And West Virginia is part of the South too, even though it left the CSA. What confuses things is that there is a distinct culture in Appalachia, and that transcends both state boundaries and the north/south divide: part of Appalachia (in Ohio and Pennsylvania) is in the North, and the rest is in the South. (Though the northern panhandle of West Virginia is odd: it’s definitely in Appalachia, but is it really part of the South?)
Being a damyankee, I have to admit that I don’t know what constitutes true “southern fried chicken”, but this page agrees with you:
Paula Deen’s recipe uses egg, but I suspect it wouldn’t be considered canonical.
A lot of “American” cook books will list two recipes: one for Fried Chicken and one for Southern Fried Chicken. The primary difference is the egg wash.
Kentucky may not have succeeded from the Union, but a considerable percentage of the population would have gladly gone along with it. My mother’s research into her ancestry (many generations of Kentuckians) turns up family members who fought on either side of the “recent unpleasantness.” Truly, a house divided.
Well, THAT explains why I can’t find the term “broasting” listed in my copy of Julia Child’s Mastering the Art of french Cooking.