TheScrotish migrantsfrom the southern states of Us had a tradition of deep-frying chicken pieces in lard and even previously they used to fry fritters in the middle ages. The immigrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some more seasonings to the mix anddevelopingtheir own versionof deep-fried chicken. These Africans later became thechefsin many a Southern American house where fried chicken became a universal staple. They also observed that it transported well inwarmweather conditions prior to refrigeration was prevalent so was eaten on almost every day basis as they went to the cotton fields to labor. Since then it has become the southern state's go-tofor just about any occasion.
This is said to have come from a fellow known as James Boswell who wrote ajournalin 1773 known as “log of a Tour to the Hebrides”. In his log he noted that at an evening meal the locals 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 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 procedure for fried chicken in English is stashed in one of the most celebrated cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her mix had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the UK and more importantly in the American Colonies.
Here is the original recipe...
Cut two chickens into quarters; 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 excellent deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and set them on your platter with a garnish of fried parsley. Serve with lemon slices and a superior gravy. Presently, we have changed 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 formula has went worldwide and how different cultures have adopted their own versions.
