Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of America had a tradition of deep-frying chicken pieces in fat and even before this they used to fry fritters in the middle ages.
The Scrotish migrants would often work, live and eat with the African Americans and this lead to the Africans adding some extra flavorings to the procedure andcreatingtheir own presentationof crispy fried chicken.
These Africans later went on to become thechefsin many a Southern American home where fried chicken became a typical staple.
This is said to have come from a gentleman named James Boswell who wrote arecordin 1773 named “log of a Tour to the Hebrides”.
In his diary he noted that at dinner the local folks would eat fricassee of hen 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.They also observed that it travelled well inwarmweather conditions before refrigeration was common so was consumed on almost an every day basis as they journeyed to the cotton fields to labor.
Since, it has become the region’s most suitable choicefor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known recipe for 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 cookery Made Plain and Easy.
Her recipe had a strange name named “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 dish...
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 2 eeg yolksa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a fine 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 lemons and a fine gravy. Nowadays, we have exchanged 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 procedure has went worldwide and how different cultures have adopted their own versions.
