TheScottish immigrantsfrom the southern states of Usa had a tradition of deep frying poultry in lard and even before this they used to fry fritters in the middle ages. The Scottish immigrants would often work, live and eat with the indentured Africans and this lead to the Africans adding some new seasonings to the procedure andbuildingtheir own versionof fried chicken. These Africans later went on to become thechefsin many a Southern American family where fried chicken became a ordinary staple.
They also found that it journeyed well inwarmclimatic conditions before refrigeration was everyday so was consumed on almost an every day basis as they walked to the cotton fields to labor. Since then it has become the region’s preferred choicefor just about any occasion.
This is said to have come from a man named James Boswell who wrote adiaryin 1773 named “diary of a Tour to the Hebrides”. In his record he noted that at mealtime the local people would eat fricassee of pullet 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.
The very true origins of fried chicken we will probably never know but the earliest known process for fried chicken in English is obscured in one of the most recognized cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a success in the United kingdom and more importantly in the American 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 the yolks of two eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a first-class deal of pork lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and serve them on your platter with a garnish of fried parsley. Serve with lemon slices and a good gravy. Now, we have changed 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 journeyed worldwide and how different cultures have adopted their own versions.
