Themigrants 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 Scottish immigrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some new seasonings to the formula anddevelopingtheir own presentationof crispy deep-fried chicken. These Africans later evolved to be thechefsin many a Southern American house where crispy fried chicken became a regular staple. They also observed that it travelled well inwarmconditions prior to refrigeration was commonplace so was eaten on almost an every day basis as they went to the cotton fields to work. Since, it has become the southern state's go-tofor just about any occasion.
This is said to have come from a gentleman known as James Boswell who wrote adiaryin 1773 called “log of a Tour to the Hebrides”. In his record he noted that at an evening meal the locals would eat fricassee of rooster which he went on to say “crispy deep-fried chicken or something like that”. What he in actual fact heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.
The very true origins of deep-fried chicken we will probably never know but the earliest known recipe for crispy deep-fried chicken in English is obscured in one of the most eminent cookery books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her recipe had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the United kingdom and more importantly in the Usa Colonies.
Here is the original procedure...
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 2 eeg yolksa little melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a first-class deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and lay them on your platter with a garnish of fried parsley. Serve with lemon slices and a good gravy. Presently, we have changed 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 mix has travelled worldwide and how different cultures have adopted their own versions.
