Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of Usa had a custom of deep-frying chicken pieces in fat and even prior to this they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some new seasonings to the process andgeneratingtheir own interpretationof Southern Fried Chicken.
These Africans later went on to become thefood preparersin many a Southern American family where crispy fried chicken became a ordinary staple.
This is said to have come from a man named James Boswell who wrote alogin 1773 named “diary of a Tour to the Hebrides”.
In his diary he noted that at dinner the local people would eat fricassee of chicken which he went on to say “fried chicken or something like that”.
What he in 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 discovered that it lasted well well inwarmweather before refrigeration was seen everyday so was eaten on almost a daily basis as they walked to the cotton fields to labor.
Since then it has become the southern state'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 formula for crispy deep-fried chicken in English is obscured in one of the most prominent culinary books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy.
Her recipe had a strange name named “To Marinate Chickens” which was first available in 1747. The book was a success in the United kingdom and more importantly in the US Colonies.
Here is the original food...
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 2 eeg yolkssome melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a first-rate deal of pork lardwhich must boil first before you put your fowl in. Let them be of golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemon wedges and a excellent gravy. Presently, 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 food has journeyed worldwide and how different cultures have adopted their own versions.
