TheScrotish migrantsfrom the southern states of Usa had a tradition of deep-frying chicken in lard and even before this they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and eat with the African slaves and this lead to the Africans adding some new seasoning to the food andgeneratingtheir own interpretationof crispy deep-fried chicken. These Africans later went on to become thechefsin many a Southern American household where fried chicken became a regular staple. They also observed that it journeyed well inwarmweather conditions before refrigeration was common so was enjoyed on almost every day basis as they went to the cotton fields to labor. Since, it has become the southern state's best choicefor just about any occasion.
This is said to have come from a man named James Boswell who wrote adiaryin 1773 called “journal of a Tour to the Hebrides”. In his diary he noted that at meals the local people would eat fricassee of poultry which he went on to say “fried chicken or something like that”. What he in 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 crispy deep-fried chicken we will probably never know but the earliest known formula for deep-fried chicken in English is obscured in one of the most prominent cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her food had a strange name called “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original mix...
Joint 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 2 eeg yolkssome melted butter and nutmeg. Beat it all together very well, dip yourfowlsin 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 golden incolour and place them on your bowl with a garnish of fried parsley. Serve with lemon wedges and a excellent gravy. In the present day, we have exchanged 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 recipe has went worldwide and how different cultures have adopted their own versions.
