Fried chicken is a dish consisting of chicken pieces that have been coated with seasoned flour, breadcrumbs, or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Note that in German, the term Backhuhn is used for breaded and fried chicken in Austria and southern Germany, which Panierhähnchen and Schnitzelhähnchen are more common in northern Germany, and Poulet im Backteig is more common in Switzerland.