Whichever fried chicken, the basic requirements are the crispy face coat or the outer skin, the chicken is tender and juicy. The taste type can be salty, spicy or sweet and sour according to the seasoning style. In the West, the way powdered fried is cooked dates back to the medieval fried dough (Fritter, wrapped in flour, raisins, nuts and other fillings, fried with icing and other snacks). The earliest powdered fried chicken was made by Scots, but the fried chicken was not seasoned at the time. After the 19th century, blacks in the South of the United States combined the Scottish powdered fried chicken with the West African flavoring technique, which led to the southern American fried chicken, and has been circulating to this day.