Theimmigrants from Scotlandfrom the southern states of Us had a custom of deep frying chicken in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and eat with the African slaves and this lead to the Africans adding some extra seasonings to the formula andgeneratingtheir own presentationof fried chicken. These Africans later evolved to be thecooksin many a Southern American household where crispy fried chicken became a prevalent staple. They also found that it lasted well well inhotclimate before refrigeration was everyday so was consumed on almost a daily basis as they journeyed to the cotton fields to work. Since, it has become the region’s top choicefor just about any occasion.
This is said to have come from a man named James Boswell who wrote ajournalin 1773 named “log of a Tour to the Hebrides”. In his journal 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 in reality 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 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 recognized cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her recipe had a strange name known as “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the American Colonies.
Here is the original recipe...
Joint two chickens into quarters; marinate 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 well, dip yourchicken piecesin 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 golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemons and a fine gravy. Today, 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 mix has travelled worldwide and how different cultures have adopted their own versions.
