TheScrotish migrantsfrom the southern states of Usa had a tradition of deep-frying chicken pieces in fat and even prior to this they used to fry fritters in the middle ages. The Scottish immigrants would often work, live and eat with the indentured Africans and this lead to the Africans adding some more seasonings to the recipe andcreatingtheir own versionof crispy fried chicken. These Africans later evolved to be thechefsin many a Southern American household where deep-fried chicken became a frequent staple. They also found out that it lasted well well inhotclimate before refrigeration was seen everyday so was enjoyed on almost an every day basis as they travelled to the cotton fields to labor. Since, it has become the southern state's most suitable choicefor just about any occasion.
This is said to have come from a guy called James Boswell who wrote alogin 1773 named “record of a Tour to the Hebrides”. In his journal he noted that at dinner the local folks would eat fricassee of capon which he went on to say “crispy fried chicken or something like that”. What he really heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.
The very true origins of fried chicken we will probably never know but the earliest known procedure for fried chicken in English is stashed in one of the most famed cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her food had a strange name known as “To Marinate Chickens” which was first released in 1747. The book was a success in the United kingdom and more importantly in the Usa Colonies.
Here is the original procedure...
Cut two chickens into quarters; lay them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then 2 eeg yolkssome melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a superior deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of bronze incolour and arrange them on your platter with a garnish of fried parsley. Serve with lemons and a superior gravy. Now, we have changed the hog fat with Rapeseed oil which contains nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. It’s amazing to think how far this recipe has travelled worldwide and how different cultures have adopted their own versions.
