Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying poultry in lard and even further back they used to fry fritters in the middle ages.
The Scottish immigrants would often work, live and eat with the African Americans and this lead to the Africans adding some extra seasoning to the recipe andbuildingtheir own presentationof deep-fried chicken.
These Africans later evolved to be thechefsin many a Southern American house where fried chicken became a frequent staple.
This is said to have come from a fellow called James Boswell who wrote adiaryin 1773 named “diary of a Tour to the Hebrides”.
In his diary he noted that at mealtime the local people would eat fricassee of fowl which he went on to say “crispy deep-fried chicken or something like that”.
What he really heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also observed that it travelled well inhotclimatic conditions prior to refrigeration was everyday so was consumed on almost every day basis as they journeyed to the cotton fields to work.
Since, it has become the region’s go-tofor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known recipe for fried chicken in English is hidden away in one of the most recognized cooking books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy.
Her mix had a strange name named “To Marinate Chickens” which was first available in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original food...
Joint 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 the yolks of two eggssome melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a first-rate deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of light golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemon wedges and a good quality gravy. Nowadays, we have swapped out 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 dish has travelled worldwide and how different cultures have adopted their own versions.
