TheScottish immigrantsfrom the southern states of Us had a custom of deep-frying chicken pieces in fat and even previously they used to fry fritters in the middle ages. The migrants from Scotland would often work, live and dine with the African Americans and this lead to the Africans adding some more spices to the food andgeneratingtheir own presentationof deep-fried chicken. These Africans later went on to become thechefsin many a Southern American house where crispy deep-fried chicken became a common staple. They also discovered that it journeyed well inwarmconditions prior to refrigeration was common so was enjoyed on almost a daily basis as they travelled to the cotton fields to labor. Since then it has become the south's most suitable choicefor just about any occasion.
This is said to have come from a gentleman named James Boswell who wrote ajournalin 1773 named “journal of a Tour to the Hebrides”. In his record he noted that at meals the local people would eat fricassee of capon which he went on to say “crispy deep-fried chicken or something like that”. What he really 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 deep-fried chicken we will probably never know but the earliest known process for fried chicken in English is hidden away in one of the most famous culinary books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy. Her recipe had a strange name known as “To Marinate Chickens” which was first in print in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original mix...
Cut two chickens into quarters; 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 eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a excellent deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your platter with a garnish of fried parsley. Serve with lemon wedges and a good quality gravy. These days, we have swapped out 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 procedure has travelled worldwide and how different cultures have adopted their own versions.
