TheScrotish migrantsfrom the southern states of America had a custom of deep frying chicken in lard and even further back they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and eat with the indentured Africans and this lead to the Africans adding some other spices to the formula anddevelopingtheir own versionof crispy fried chicken. These Africans later went on to become thefood preparersin many a Southern American home where fried chicken became a common staple. They also found that it journeyed well inwarmweather conditions in the times before refrigeration was prevalent so was consumed on almost an every day basis as they went to the cotton fields to work. Since, it has become the southern state's most suitable choicefor just about any occasion.
This is said to have come from a guy called James Boswell who wrote arecordin 1773 called “record of a Tour to the Hebrides”. In his journal he noted that at mealtime the locals would eat fricassee of hen which he went on to say “crispy deep-fried chicken or something like that”. What he actually 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 fried chicken we will probably never know but the earliest known food for crispy 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 called “To Marinate Chickens” which was first released in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original mix...
Joint two chickens into pieces; steep 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 yolksa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a fine deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and lay them on your plate with a garnish of fried parsley. Serve with lemon wedges and a fine gravy. Today, we have changed 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 procedure has travelled worldwide and how different cultures have adopted their own versions.
