TheScrotish migrantsfrom the southern states of Usa had a tradition of deep frying chicken in fat and even previously they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and eat with the African slaves and this lead to the Africans adding some other spices to the procedure andmakingtheir own interpretationof fried chicken. These Africans later went on to become thechefsin many a Southern American home where fried chicken became a ordinary staple. They also found out that it lasted well well inwarmclimate prior to refrigeration was common so was enjoyed on almost an every day basis as they went to the cotton fields to work. Since then it has become the south's best choicefor just about any occasion.
This is said to have come from a fellow known as James Boswell who wrote adiaryin 1773 named “record of a Tour to the Hebrides”. In his journal he noted that at meals the locals would eat fricassee of rooster which he went on to say “deep-fried chicken or something like that”. What he in actuality 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 procedure for crispy fried chicken in English is obscured in one of the most recognized cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her formula had a strange name called “To Marinate Chickens” which was first published in 1747. The book was a hit in the UK and more importantly in the American Colonies.
Here is the original procedure...
Joint two chickens into pieces; 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 the yolks of two eggssome melted butter and nutmeg. Beat it all together very well, dip yourfowlsin 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 bronze incolour and set them on your dish with a garnish of fried parsley. Serve with lemon wedges and a first-rate gravy. These days, we have swapped out 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 recipe has travelled worldwide and how different cultures have adopted their own versions.
