Themigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken pieces in lard and even before this they used to fry fritters in the middle ages. The Scottish immigrants would often labor, live and eat with the African Americans and this lead to the Africans adding some new spices to the mix anddevelopingtheir own interpretationof crispy deep-fried chicken. These Africans later went on to become thecaterersin many a Southern American household where crispy fried chicken became a ordinary staple. They also found out that it transported well inhotclimate prior to refrigeration was prevalent so was enjoyed on almost every day basis as they travelled to the cotton fields to work. Since, it has become the region’s most suitable choicefor just about any occasion.
This is said to have come from a gentleman named James Boswell who wrote adiaryin 1773 known as “journal of a Tour to the Hebrides”. In his record he noted that at meals the locals would eat fricassee of poultry which he went on to say “deep-fried chicken or something like that”. What he in fact 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 mix for crispy deep-fried chicken in English is obscured in one of the most eminent cookery books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her procedure had a strange name known as “To Marinate Chickens” which was first released in 1747. The book was a hit in the UK and more importantly in the US Colonies.
Here is the original food...
Joint two chickens into pieces; 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 the yolks of two eggssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a excellent deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and place them on your platter with a garnish of fried parsley. Serve with cut lemon and a good quality gravy. Now, we have exchanged 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 walked worldwide and how different cultures have adopted their own versions.
