Theimmigrants from Scotlandfrom the southern states of America had a tradition of deep-frying poultry in lard and even previously they used to fry fritters in the middle ages.
The Scottish immigrants would often labor, live and eat with the African Americans and this lead to the Africans adding some new flavorings to the procedure andbuildingtheir own interpretationof fried chicken.
These Africans later went on to become thecaterersin many a Southern American home where fried chicken became a ordinary staple.
This is said to have come from a male named James Boswell who wrote arecordin 1773 named “journal of a Tour to the Hebrides”.
In his diary he noted that at dinner the local folks would eat fricassee of pullet which he went on to say “crispy deep-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.They also observed that it lasted well well inwarmweather conditions before refrigeration was prevalent so was eaten on almost a daily basis as they travelled to the cotton fields to labor.
Since, it has become the southern state's best choicefor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known formula for fried chicken in English is obscured in one of the most recognized culinary books of the 18th century by Hannah Glasse called The Art of culinary 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 UK and more importantly in the US Colonies.
Here is the original recipe...
Joint two chickens into pieces; 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 2 eeg yolksa little melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a superior deal of pork lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and place them on your platter with a garnish of fried parsley. Serve with cut lemon and a first-rate gravy. In the present day, we have changed 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 food has journeyed worldwide and how different cultures have adopted their own versions.
