TheScottish immigrantsfrom the southern states of Usa had a tradition of deep-frying chicken pieces in fat and even further back they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some extra seasoning to the food andmakingtheir own interpretationof fried chicken. These Africans later evolved to be thecooksin many a Southern American house where deep-fried chicken became a typical staple. They also observed that it journeyed well inwarmweather conditions prior to refrigeration was common so was enjoyed on almost every day basis as they travelled to the cotton fields to work. Since, it has become the southern state's preferred choicefor just about any occasion.
This is said to have come from a chap known as James Boswell who wrote ajournalin 1773 named “log of a Tour to the Hebrides”. In his log he noted that at mealtime the local people would eat fricassee of rooster which he went on to say “crispy fried chicken or something like that”. What he actually heard was the Scottish dish Friars Chicken, not 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 dish for crispy fried chicken in English is hidden away in one of the most well-known cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her mix had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a hit in the United kingdom and more importantly in the Usa Colonies.
Here is the original food...
Joint two chickens into quarters; marinate 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 the yolks of two eggsa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a first-class deal of pork lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemons and a high-quality gravy. These days, 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 formula has journeyed worldwide and how different cultures have adopted their own versions.
