When it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. As an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste.

Instead of stir-frying, he dipped the pieces of chicken meat in batter, deep-fried them, and then coated them with a thickened dressing made from soy sauce, chicken broth, and oyster sauce. The dish is typically served over rice and garnished with crushed cashews and chopped green onions.

Chicken nuggets are chicken products made from meat slurry that is breaded or battered, then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C.

Baker. His prototype nugget mastered two challenges: keeping ground meat intact without putting a skin around it, and making batter stick to the meat in spite of the explosive heat of deep-frying. Baker invented the nuggets as a way to boost poultry sales, turning it into convenience food that appealed to lazy cooks. 

A corn dog consists of processed meat on a stick that is dipped in corn meal batter and deep-fried. It is a wildly popular snack (and hot dog variation) throughout the United States of America. Corn dogs are typically found at county fairs, carnivals, sports arenas, food courts in malls, and roadside eateries.

This flavorful snack was first popularized by Neil Fletcher at the Texas State Fair in 1942, although the vendors at the Minnesota State Fair claim that they invented it in 1941 when it was known as a Pronto Pup. Today, corn dogs are often eaten with yellow mustard, pickles, sauerkraut, or mayonnaise, and there are numerous varieties of the snack throughout the world, namely in Argentina, Australia, New Zealand, and Japan. 

Chicken fingers is an American invention consisting of strips of white poultry meat that are coated in breadcrumbs and deep-fried in hot oil. They are often served as an appetizer or a snack, although they can be consumed as a main meal, preferably with dips such as ketchup, mayonnaise, honey mustard, or barbecue sauce on the side.

Chicken fingers are often accompanied by french fries, and because they are easy to prepare and can be consumed without any utensils, the popularity of the dish is still intact throughout the country.

Named as the official state bread of South Dakota in 2005, frybread is a flat dough that is fried or deep-fried in oil or lard. Originally, it is a Native American Navajo tradition, invented at a time when the Natives were in captivity and attempts were made to starve them out.

The government supplied them with lard, flour, salt, sugar, yeast, and powdered milk, which were often spoiled, so fry bread originated from those few foods provided during the four years of captivity. What ensured the Navajo's survival in the past is now consumed either on its own, or with numerous topping and accompaniments such as honey, jam, or beef. 

Purportedly invented by Milo Bybee in Boise, Idaho in 1957, finger steaks usually consist of strips of beef steak that are battered and deep-fried in hot oil. The finger steaks can be served as a snack or an appetizer, and it is recommended to accompany them with french fries, fry sauce (ketchup and mayonnaise), or a cocktail sauce made with a combination of lemon juice, chili sauce, and horseradish.

Although this dish was invented in the 1950s, it was at the height of its popularity during the 1970s, but it is still a popular bar snack throughout Idaho.

Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, clam juice, eggs, and a leavening agent.

The cakes are crispy and golden brown on the exterior, with a light and fluffy texture on the interior. They are especially popular during the clamming season, when clams are in abundance and must be used quickly so they do not spoil over time. Clam cakes are served throughout coastal New England, at restaurants and roadside stands, typically consumed as finger food and accompanied by a bowl of clam chowder for dipping.

Fried green tomatoes are a staple of Southern United States. The dish is made with firm, unripe, and tangy green tomatoes that are sliced, dipped in seasoned cornmeal, then deep-fried. Ideally, the tomatoes should have a crunchy crust and a succulent interior after the deep-frying.

Fried green tomatoes are typically served as an appetizer or a side dish, and sometimes even as a mid-afternoon snack. They can also be used as an ingredient for sandwiches, such as the fried green tomato po'boy. The dish gained popularity in the 1980s with Fannie Flagg's novel called Fried Green Tomatoes at the Whistle Stop Cafe (which was later also made into a movie).

Thin fried catfish is a traditional dish originating from New Orleans. The dish consists of catfish fillets that are sliced very thinly, breaded, then fried until golden brown. There should be a good ratio of fish to flour. Ingredients such as salt, pepper, garlic powder, onion powder, or cayenne can be added to the dry seasoning mix in order to elevate the flavors.

Lemon zest is also sometimes added to the mix. The fillets are dipped in eggwash and the dry seasoning mix, then deep-fried until they become golden. Thin fried catfish is typically served with tartar sauce, cocktail sauce, or lemon wedges on the side.