Here in the U.S., where fried chicken is especially huge in the South, cooks from every region and state put their own touches on their fried chicken recipes. They typically include flour, milk, sometimes eggs, and bone-in chicken pieces (breasts, thighs, drumsticks, wings), and are often cooked in oil or lard. But Nashville hot chicken is cooked then coated in a spicy chile oil or hot sauce breading. Louisiana cooks may add Cajun flavorings like garlic and onion powder, celery salt, paprika, and cayenne. And South Carolinians are purists, keeping it simple with a coating or two of flour, some buttermilk and salt.