Barberton fried chicken is a Northeast Ohio specialty: lightly breaded chicken fried in lard and served with fries, creamy coleslaw, and spicy hot rice.

A Cheese Frenchee is a grilled cheese sandwich dipped in batter, coated in cracker crumbs or cornflakes, and deep-fried until crisp outside and molten inside.

New Mexican chicharrón is crispy fried pork, often with meaty bits attached, served in burritos, tacos, plates, or by the handful.

Chicken fried bacon is bacon strips battered like chicken fried steak, deep-fried until crisp, and served with cream gravy.

Chicken fried steak is tenderized beef coated like fried chicken, fried until crisp, and smothered with cream gravy.

Chislic is South Dakota’s beloved bite-size meat snack: cubed lamb, beef, or venison, usually fried or grilled and served hot with garlic salt, crackers, and dipping sauce.

City chicken is not chicken at all, it is skewered cubes of pork or veal, breaded and cooked to look like a little chicken drumstick.

Small, crispy, deep-fried fritters featuring a creamy béchamel-based filling, heavily influenced by Cuban and Spanish cuisine.

Finger steaks are strips of beef dipped in batter, fried until golden, and served with fries and dipping sauce. Think chicken fingers, but Idaho looked at beef and said, “Your turn.”

Mississippi fried catfish is mild, flaky catfish coated in seasoned cornmeal and fried until golden.

Fried cheese curds are fresh Wisconsin cheese curds battered and fried until golden outside and molten inside.

Massachusetts fried clams are whole-belly soft-shell clams dipped, coated, and fried until crisp outside and briny-sweet inside.

Fried Coke is a State Fair of Texas dessert made from Coca-Cola-flavored batter that is fried, then topped with Coke syrup, whipped cream, cinnamon sugar, and a cherry.

An Oreo cookie coated in a batter, typically made from pancake mix, and then deep-fried until golden brown.

Fried pickles are a popular Southern appetizer made by coating sliced pickles, usually dill pickle chips or spears, in a seasoned batter or breading and deep-frying them until crispy and golden.

Fried ravioli, better known in St. Louis as toasted ravioli, is breaded ravioli fried until crisp and served with marinara for dipping.

Fried walleye is Minnesota’s freshwater pride: mild, flaky fish coated and fried until golden and crisp. It tastes like lake country, shore lunch, and a cabin weekend all on one plate.

Hush puppies are little balls of cornmeal batter fried until crisp outside and tender inside.

A malasada is a Portuguese-style fried doughnut, usually rolled in sugar and served hot. In Hawaii, it is pillowy, golden, and often filled with custard, haupia, or tropical creams.

Potato chips are thin slices of potato fried until crisp and salted.