TheScrotish migrantsfrom the southern states of America had a tradition of deep-frying poultry in fat and even previously they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some extra seasoning to the mix anddevelopingtheir own interpretationof deep-fried chicken. These Africans later went on to become thecaterersin many a Southern American household where fried chicken became a regular staple.
They also observed that it travelled well inwarmweather conditions in the times before refrigeration was common so was enjoyed on almost an every day basis as they walked to the cotton fields to work. Since then it has become the south's most suitable choicefor just about any occasion.
This is said to have come from a male called James Boswell who wrote alogin 1773 named “log of a Tour to the Hebrides”. In his record he noted that at mealtime the local people would eat fricassee of hen which he went on to say “crispy fried chicken or something like that”. What he in actual fact 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 deep-fried chicken we will probably never know but the earliest known recipe for fried chicken in English is stashed in one of the most notable culinary books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her mix had a strange name known as “To Marinate Chickens” which was first released in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original process...
Cut two chickens into quarters; marinate 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 well, dip yourchicken piecesin the batter and fry them in a excellent deal of hogs lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and set them on your plate with a garnish of fried parsley. Serve with lemons and a first-class gravy. Now, we have changed 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 food has journeyed worldwide and how different cultures have adopted their own versions.
