Themigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken pieces in fat and even further back they used to fry fritters in the middle ages. The immigrants from Scotland would often labor, live and eat with the African Americans and this lead to the Africans adding some supplementary seasoning to the mix andbuildingtheir own presentationof crispy deep-fried chicken. These Africans later went on to become thechefsin many a Southern American household where crispy deep-fried chicken became a universal staple. They also found out that it travelled well inwarmclimate in the times before refrigeration was everyday so was enjoyed on almost every day basis as they journeyed to the cotton fields to work. Since then it has become the south's best choicefor just about any occasion.
This is said to have come from a gentleman known as James Boswell who wrote alogin 1773 named “journal of a Tour to the Hebrides”. In his record he noted that at dinner the local folks would eat fricassee of chicken which he went on to say “crispy deep-fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not crispy deep-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 food for crispy fried chicken in English is hidden away in one of the most celebrated culinary books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her process had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original mix...
Joint 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 the yolks of two eggssome melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a good quality deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and place them on your platter with a garnish of fried parsley. Serve with lemons and a superior gravy. Now, we have replaced the hog fat with Rapeseed oil which features 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.
