Themigrants from Scotlandfrom the southern states of Us had a tradition of deep frying chicken in lard and even previously they used to fry fritters in the middle ages.
The Scrotish migrants would often work, live and dine with the African Americans and this lead to the Africans adding some additional seasoning to the mix anddevelopingtheir own presentationof fried chicken.
These Africans later evolved to be thefood preparersin many a Southern American household where crispy deep-fried chicken became a ordinary staple.
This is said to have come from a fellow called James Boswell who wrote ajournalin 1773 named “record of a Tour to the Hebrides”.
In his journal he noted that at mealtime the locals would eat fricassee of chicken which he went on to say “deep-fried chicken or something like that”.
What he really heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also learned that it lasted well well inhotweather prior to refrigeration was seen everyday so was enjoyed on almost a daily basis as they went to the cotton fields to labor.
Since then it has become the southern state's most suitable choicefor just about any occasion.
The very true origins of deep-fried chicken we will probably never know but the earliest known mix for deep-fried chicken in English is obscured in one of the most celebrated cooking books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.
Her dish had a strange name known as “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 mix...
Cut 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 thoroughly, dip yourchicken piecesin the batter and fry them in a fine deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of light golden incolour and lay them on your plate with a garnish of fried parsley. Serve with lemon wedges and a first-class gravy. Now, we have changed 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 went worldwide and how different cultures have adopted their own versions.
