Kentucky Fried Chicken Secret Recipe
TheScrotish migrantsfrom the southern states of America had a custom of deep frying poultry in lard and even previously they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and eat with the African slaves and this lead to the Africans adding some additional seasoning to the food andcreatingtheir own presentationof fried chicken.
These Africans later went on to become thecaterersin many a Southern American family where fried chicken became a prevalent staple.
This is said to have come from a male known as James Boswell who wrote alogin 1773 named “diary of a Tour to the Hebrides”.
In his diary he noted that at an evening meal the local people would eat fricassee of rooster which he went on to say “crispy 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.They also learned that it travelled well inhottemperatures in the times before refrigeration was commonplace so was enjoyed on almost a daily basis as they walked to the cotton fields to labor.
Since then it has become the region’s preferred choicefor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known recipe for deep-fried chicken in English is stashed in one of the most prominent cooking books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy.
Her mix had a strange name known as “To Marinate Chickens” which was first published in 1747. The book was a success in the United kingdom and more importantly in the Usa Colonies.
Here is the original process...
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 thoroughly, 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 light golden incolour and lay them on your dish with a garnish of fried parsley. Serve with lemons and a good quality gravy. Now, 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 went worldwide and how different cultures have adopted their own versions.
