Themigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken in fat and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and eat with the African Americans and this lead to the Africans adding some more flavorings to the formula andgeneratingtheir own presentationof fried chicken. These Africans later evolved to be thefood preparersin many a Southern American home where deep-fried chicken became a universal staple. They also learned that it travelled well inwarmconditions prior to refrigeration was prevalent so was enjoyed on almost a daily basis as they went to the cotton fields to labor. Since, it has become the south's most suitable choicefor just about any occasion.
This is said to have come from a chap called James Boswell who wrote arecordin 1773 named “journal of a Tour to the Hebrides”. In his log he noted that at mealtime the locals would eat fricassee of fowl which he went on to say “deep-fried chicken or something like that”. What he in reality 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 deep-fried chicken we will probably never know but the earliest known formula for crispy fried chicken in English is obscured in one of the most famed culinary books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy. Her procedure 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 American Colonies.
Here is the original dish...
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 well, dip yourchicken piecesin the batter and fry them in a high-quality deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and place them on your dish with a garnish of fried parsley. Serve with lemons and a superior gravy. These days, we have replaced the hog fat with Rapeseed oil which features 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 dish has journeyed worldwide and how different cultures have adopted their own versions.
