Theimmigrants from Scotlandfrom the southern states of Usa had a custom of deep-frying poultry in lard and even prior to this they used to fry fritters in the middle ages. The migrants from Scotland would often work, live and dine with the indentured Africans and this lead to the Africans adding some additional flavorings to the dish andbuildingtheir own presentationof crispy fried chicken. These Africans later went on to become thefood preparersin many a Southern American family where deep-fried chicken became a ordinary staple. They also found out that it transported well inwarmclimate prior to refrigeration was prevalent so was consumed on almost an every day basis as they went to the cotton fields to work. Since, it has become the region’s most suitable choicefor just about any occasion.
This is said to have come from a gentleman known as James Boswell who wrote ajournalin 1773 known as “journal of a Tour to the Hebrides”. In his journal he noted that at mealtime the local folks would eat fricassee of fowl which he went on to say “crispy fried chicken or something like that”. What he actually 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 crispy fried chicken we will probably never know but the earliest known food for crispy deep-fried chicken in English is hidden away in one of the most notable cookery books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a success in the UK and more importantly in the Usa 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 eggsa little melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a good quality deal of hogs lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and place them on your bowl with a garnish of fried parsley. Serve with lemons and a first-rate gravy. Nowadays, 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 dish has travelled worldwide and how different cultures have adopted their own versions.
