The origin of American fried chicken may be related to Scotland and West Africa. 18th century, 145000 Scots came to the south of the United States and brought the tradition of fried chicken wrapped in batter. Nearly half a million West Africans enslaved in North America brought their own cooking skills of fried chicken and stewed chicken. It is these African Americans who have perfected the art of fried chicken. In those days, chicken was just a seasonal dish. Spring chicken is best for frying, and the whole processing process is very hard. Once a chicken is selected, it must be caught, killed, scalded, plucked, gutted, burned and cut into pieces, then sprinkled with flour, seasoned and fried.