• Barberton chicken, also known as Serbian Fried Chicken, is a version created by Serbian immigrants in Barberton, Ohio, that has been popularized throughout that state.
• Chicken Maryland is a form of pan-fried chicken, often marinated in buttermilk, served with cream gravy and native to the state of Maryland. The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and, after heavy modification, found a place in the cuisines of Britain and Australia. The dish is made when a pan of chicken pieces and fat, as for pan frying, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".
• Popcorn chicken, also known as chicken bites or other similar terms, are small morsels of boneless chicken, battered and fried, resulting in small pieces that resemble popcorn.
• Chicken and waffles, is a combination platter of foods traditionally served at breakfast and dinner in one meal, common to soul food restaurants in the American South and beyond.
• Hot chicken, common in the Nashville, Tennessee area, is a pan-fried variant coated with lard and cayenne pepper paste.

The Roman cookbook of Apicius (4th century) has a recipe for deep-fried chicken called Pullum Frontonianum.[1]

The American English expression "fried chicken" is first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s.[2] The origin of fried chicken in the southern states of America has been traced to precedents in Scottish[3][4][5] and West African cuisine.[6][7][8][9] Scottish fried chicken was cooked in fat (though unseasoned)[3][5] while West African fried chicken was seasoned[3][4][9] (but battered[7][10] and cooked in palm oil).[6] Scottish frying techniques and African seasoning techniques were used in the American South by African slaves.[3][4][5][9] Fried chicken provided some means of independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.[11] Because of this and the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community[6] reserved (as in Africa) for special occasions.[10][8][9]