Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying chicken in fat and even further back they used to fry fritters in the middle ages.
The immigrants from Scotland would often work, live and eat with the indentured Africans and this lead to the Africans adding some additional spices to the mix andbuildingtheir own presentationof fried chicken.
These Africans later became thecooksin many a Southern American home where fried chicken became a typical staple.
This is said to have come from a chap called James Boswell who wrote arecordin 1773 known as “log of a Tour to the Hebrides”.
In his diary he noted that at mealtime the local people would eat fricassee of pullet which he went on to say “deep-fried chicken or something like that”.
What he in actual fact heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also observed that it transported well inwarmconditions before refrigeration was common so was enjoyed on almost a daily basis as they travelled to the cotton fields to work.
Since then it has become the region’s best choicefor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known food for crispy fried chicken in English is hidden away in one of the most prominent cookery books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.
Her formula had a strange name called “To Marinate Chickens” which was first released in 1747. The book was a hit in the England and more importantly in the US Colonies.
Here is the original food...
Cut two chickens into quarters; lay 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 thoroughly, dip yourfowlsin the batter and fry them in a first-class deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and set them on your plate with a garnish of fried parsley. Serve with lemon slices and a first-class gravy. Now, we have substituted 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 travelled worldwide and how different cultures have adopted their own versions.
