Themigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying poultry in fat and even further back they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and dine with the African slaves and this lead to the Africans adding some more seasoning to the recipe andbuildingtheir own presentationof crispy fried chicken.
These Africans later became thecaterersin many a Southern American household where crispy fried chicken became a common staple.
This is said to have come from a guy called James Boswell who wrote adiaryin 1773 named “journal of a Tour to the Hebrides”.
In his record he noted that at mealtime the local folks would eat fricassee of poultry which he went on to say “deep-fried chicken or something like that”.
What he in actuality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also discovered that it transported well inwarmconditions 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 region’s best optionfor just about any occasion.
The very true origins of deep-fried chicken we will probably never know but the earliest known procedure for crispy deep-fried chicken in English is stashed in one of the most notable culinary books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy.
Her mix had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a hit in the UK and more importantly in the Usa Colonies.
Here is the original process...
Joint two chickens into quarters; marinate 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 thoroughly, dip yourchicken piecesin the batter and fry them in a first-rate deal of hogs lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and set them on your platter with a garnish of fried parsley. Serve with lemons and a excellent gravy. In the present day, we have substituted the hog fat with Rapeseed oil which contains 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 travelled worldwide and how different cultures have adopted their own versions.
