Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken pieces in lard and even previously they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and dine with the indentured Africans and this lead to the Africans adding some extra seasonings to the mix andgeneratingtheir own presentationof deep-fried chicken.
These Africans later went on to become thechefsin many a Southern American family where fried chicken became a typical staple.
This is said to have come from a chap called James Boswell who wrote adiaryin 1773 named “diary of a Tour to the Hebrides”.
In his record he noted that at meals the local folks would eat fricassee of pullet which he went on to say “deep-fried chicken or something like that”.
What he in reality 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 journeyed well inhottemperatures in the times before refrigeration was prevalent so was eaten on almost an every day basis as they walked to the cotton fields to work.
Since then it has become the south's best choicefor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known mix for crispy deep-fried chicken in English is hidden away in one of the most renowned culinary books of the 18th century by Hannah Glasse called The Art of culinary Made Plain and Easy.
Her dish had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original formula...
Cut two chickens into quarters; steep 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 well, dip yourfowlsin the batter and fry them in a superior deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and set them on your bowl with a garnish of fried parsley. Serve with lemons and a fine 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 recipe has travelled worldwide and how different cultures have adopted their own versions.
