TheScottish immigrantsfrom the southern states of America had a tradition of deep-frying poultry in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and dine with the indentured Africans and this lead to the Africans adding some supplementary seasonings to the procedure andcreatingtheir own presentationof fried chicken. These Africans later went on to become thecaterersin many a Southern American family where fried chicken became a ordinary staple. They also discovered that it journeyed well inwarmweather conditions before refrigeration was seen everyday so was enjoyed on almost an every day basis as they journeyed to the cotton fields to labor. Since, it has become the southern state's top choicefor just about any occasion.
This is said to have come from a gentleman named James Boswell who wrote alogin 1773 called “journal of a Tour to the Hebrides”. In his diary he noted that at dinner the locals would eat fricassee of capon which he went on to say “deep-fried chicken or something like that”. What he actually heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.
The very true origins of crispy fried chicken we will probably never know but the earliest known process for crispy fried chicken in English is hidden away in one of the most eminent culinary books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy. Her mix had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a hit in the UK and more importantly in the American Colonies.
Here is the original dish...
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 eggssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a excellent deal of pork lardwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your dish with a garnish of fried parsley. Serve with lemon slices 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 food has walked worldwide and how different cultures have adopted their own versions.
