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 migrants from Scotland would often labor, live and dine with the African Americans and this lead to the Africans adding some more seasoning to the process andmakingtheir own versionof fried chicken.
These Africans later evolved to be thecaterersin many a Southern American family where crispy fried chicken became a common staple.
This is said to have come from a guy known as James Boswell who wrote arecordin 1773 called “journal of a Tour to the Hebrides”.
In his record he noted that at an evening meal the local folks would eat fricassee of hen which he went on to say “deep-fried chicken or something like that”.
What he in actual fact heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also learned that it lasted well well inwarmweather in the times before refrigeration was seen everyday so was consumed on almost a daily basis as they walked to the cotton fields to labor.
Since then it has become the south's top choicefor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known procedure for crispy deep-fried chicken in English is hidden away in one of the most celebrated cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy.
Her process had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a success in the UK and more importantly in the US Colonies.
Here is the original procedure...
Joint two chickens into pieces; 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 well, dip yourchicken piecesin the batter and fry them in a good quality deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and place them on your bowl with a garnish of fried parsley. Serve with lemon wedges and a first-class gravy. Now, 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 formula has travelled worldwide and how different cultures have adopted their own versions.
