TheScottish immigrantsfrom the southern states of Usa had a tradition of deep frying poultry in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and dine with the indentured Africans and this lead to the Africans adding some new seasonings to the formula andbuildingtheir own versionof crispy deep-fried chicken. These Africans later evolved to be thechefsin many a Southern American family where crispy fried chicken became a common staple. They also found out that it travelled well inhotweather conditions prior to refrigeration was prevalent so was eaten on almost every day basis as they walked to the cotton fields to labor. Since, it has become the region’s most suitable choicefor just about any occasion.
This is said to have come from a male named James Boswell who wrote alogin 1773 named “log of a Tour to the Hebrides”. In his journal he noted that at mealtime the locals would eat fricassee of poultry 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 crispy deep-fried chicken but you could say that where it was first named.
The very true origins of crispy 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 well-known cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her food had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a hit in the UK and more importantly in the US Colonies.
Here is the original process...
Cut 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 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 shorteningwhich 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 wedges and a superior gravy. In the present day, we have exchanged 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 process has travelled worldwide and how different cultures have adopted their own versions.
