Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of Us had a tradition of deep frying poultry in lard and even previously they used to fry fritters in the middle ages.
The immigrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some new seasonings to the dish andgeneratingtheir own presentationof crispy deep-fried chicken.
These Africans later evolved to be thecooksin many a Southern American house where crispy deep-fried chicken became a prevalent staple.
This is said to have come from a chap named James Boswell who wrote ajournalin 1773 known as “journal of a Tour to the Hebrides”.
In his log he noted that at dinner the local folks would eat fricassee of pullet 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 crispy fried chicken but you could say that where it was first named.They also observed that it lasted well well inwarmclimatic conditions in the times before refrigeration was everyday so was consumed on almost every day basis as they journeyed to the cotton fields to work.
Since, it has become the southern state's most suitable choicefor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known mix for fried chicken in English is obscured in one of the most renowned culinary books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy.
Her mix had a strange name called “To Marinate Chickens” which was first in print in 1747. The book was a success in the United kingdom and more importantly in the Usa Colonies.
Here is the original dish...
Joint 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 very well, dip yourfowlsin the batter and fry them in a good deal of pork lardwhich 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 first-class gravy. In the present day, we have swapped out 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 food has travelled worldwide and how different cultures have adopted their own versions.
