 Before the industrialization of chicken production , and the creation of broiler breeds of chicken , only young spring chickens ( <unk> or <unk> ) would be suitable for the higher heat and relatively fast cooking time of frying , making fried chicken a luxury of spring and summer . Older , tougher birds require longer cooking times at lower temperatures . To compensate for this , sometimes tougher birds are simmered till tender , allowed to cool and dry , and then fried . ( This method is common in Australia . ) Another method is to fry the chicken pieces using a pan fried method . The chicken pieces are then simmered in liquid , usually , a gravy made in the pan that the chicken pieces were cooked in . This process ( of flouring , frying and simmering in gravy ) is known as " smothering " and can be used for other tough cuts of meat , such as <unk> steak . Smothered chicken is still consumed today , though with the exception of people who raise their own chickens , or who seek out stewing hens , it is primarily made using commercial broiler chickens . 
