Themigrants from Scotlandfrom the southern states of Usa had a custom of deep-frying chicken in lard and even further back they used to fry fritters in the middle ages. The immigrants from Scotland would often work, live and dine with the African slaves and this lead to the Africans adding some new spices to the mix andmakingtheir own presentationof fried chicken. These Africans later became thechefsin many a Southern American household where crispy fried chicken became a common staple. They also observed that it travelled well inhotweather conditions prior to refrigeration was prevalent so was eaten on almost an every day basis as they travelled to the cotton fields to work. Since, it has become the south's top choicefor just about any occasion.
This is said to have come from a man called James Boswell who wrote alogin 1773 called “record of a Tour to the Hebrides”. In his record he noted that at an evening meal the locals would eat fricassee of fowl which he went on to say “crispy deep-fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not crispy 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 mix for crispy fried chicken in English is hidden away in one of the most recognized culinary books of the 18th century by Hannah Glasse known as The Art of cookery Made Plain and Easy. Her process had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a hit in the UK and more importantly in the Usa 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 eggssome melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a fine deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your plate with a garnish of fried parsley. Serve with lemons and a superior gravy. Presently, 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 dish has journeyed worldwide and how different cultures have adopted their own versions.
