TheScrotish migrantsfrom the southern states of America had a custom of deep-frying chicken pieces in fat and even prior to this they used to fry fritters in the middle ages. The migrants from Scotland would often work, live and eat with the African Americans and this lead to the Africans adding some more seasoning to the dish andcreatingtheir own interpretationof crispy fried chicken. These Africans later became thechefsin many a Southern American home where deep-fried chicken became a prevalent staple. They also learned that it journeyed well inwarmclimatic conditions prior to refrigeration was everyday so was enjoyed on almost every day basis as they journeyed to the cotton fields to labor. Since then it has become the south's top choicefor just about any occasion.
This is said to have come from a guy called James Boswell who wrote adiaryin 1773 named “log of a Tour to the Hebrides”. In his log he noted that at an evening meal the local people would eat fricassee of poultry which he went on to say “crispy fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not crispy 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 food for deep-fried chicken in English is stashed in one of the most renowned cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her formula had a strange name called “To Marinate Chickens” which was first available in 1747. The book was a hit in the UK and more importantly in the American Colonies.
Here is the original mix...
Cut 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 the yolks of two eggsa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a first-class deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and serve them on your platter with a garnish of fried parsley. Serve with lemon slices and a excellent gravy. In the present day, we have substituted 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 travelled worldwide and how different cultures have adopted their own versions.
