Themigrants from Scotlandfrom the southern states of America had a tradition of deep-frying chicken in lard and even further back they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and eat with the African Americans and this lead to the Africans adding some other flavorings to the process andbuildingtheir own presentationof deep-fried chicken. These Africans later became thecaterersin many a Southern American family where crispy deep-fried chicken became a universal staple.
They also learned that it lasted well well inhotweather conditions prior to refrigeration was everyday so was eaten on almost a daily basis as they journeyed to the cotton fields to labor. Since then it has become the region’s best choicefor just about any occasion.
This is said to have come from a male known as James Boswell who wrote adiaryin 1773 named “journal of a Tour to the Hebrides”. In his journal he noted that at dinner the local people would eat fricassee of fowl which he went on to say “crispy fried chicken or something like that”. What he in actual fact heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known mix for crispy deep-fried chicken in English is hidden away in one of the most renowned culinary books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original procedure...
Cut two chickens into pieces; 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 thoroughly, dip yourchicken piecesin 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 serve them on your bowl with a garnish of fried parsley. Serve with lemons and a superior gravy. Now, we have substituted 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 food has travelled worldwide and how different cultures have adopted their own versions.
