Theimmigrants from Scotlandfrom the southern states of America had a tradition of deep frying chicken pieces in lard and even further back they used to fry fritters in the middle ages. The immigrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some extra flavorings to the formula andbuildingtheir own versionof crispy fried chicken. These Africans later went on to become thefood preparersin many a Southern American house where crispy deep-fried chicken became a common staple. They also discovered that it travelled well inhotweather conditions in the times before refrigeration was prevalent so was enjoyed on almost every day basis as they travelled to the cotton fields to labor. Since, it has become the south's go-tofor just about any occasion.
This is said to have come from a fellow named James Boswell who wrote ajournalin 1773 named “log of a Tour to the Hebrides”. In his log he noted that at an evening meal the locals would eat fricassee of fowl which he went on to say “crispy deep-fried chicken or something like that”. What he in fact 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 deep-fried chicken we will probably never know but the earliest known recipe 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 mix had a strange name called “To Marinate Chickens” which was first published in 1747. The book was a hit in the England and more importantly in the American Colonies.
Here is the original process...
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 the yolks of two eggssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a first-rate deal of pork lardwhich must boil first before you put your fowl in. Let them be of golden incolour and place them on your bowl with a garnish of fried parsley. Serve with lemon wedges and a good quality gravy. Today, we have swapped out the hog fat with Rapeseed oil which has 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 process has walked worldwide and how different cultures have adopted their own versions.
