Theimmigrants from Scotlandfrom the southern states of Usa had a custom of deep frying chicken pieces in lard and even previously they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and dine with the African slaves and this lead to the Africans adding some extra flavorings to the process anddevelopingtheir own presentationof crispy fried chicken. These Africans later evolved to be thefood preparersin many a Southern American household where fried chicken became a universal staple. They also observed that it journeyed well inwarmconditions prior to refrigeration was commonplace so was eaten on almost an every day basis as they walked to the cotton fields to work. Since, it has become the region’s top choicefor just about any occasion.
This is said to have come from a man called James Boswell who wrote ajournalin 1773 named “journal of a Tour to the Hebrides”. In his diary he noted that at dinner the local folks would eat fricassee of hen which he went on to say “deep-fried chicken or something like that”. What he in actual fact heard was the Scottish dish Friars Chicken, not deep-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 deep-fried chicken in English is hidden away in one of the most well-known cookery books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original mix...
Joint two chickens into pieces; steep 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 lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and lay them on your platter with a garnish of fried parsley. Serve with lemon slices and a superior gravy. Today, we have replaced the hog fat with Rapeseed oil which has 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 walked worldwide and how different cultures have adopted their own versions.
