Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of America had a tradition of deep frying poultry in fat and even further back they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and dine with the African Americans and this lead to the Africans adding some new seasonings to the dish andmakingtheir own versionof Southern Fried Chicken.
These Africans later evolved to be thecaterersin many a Southern American family where fried chicken became a frequent staple.
This is said to have come from a chap known as James Boswell who wrote arecordin 1773 called “journal of a Tour to the Hebrides”.
In his log he noted that at dinner the locals would eat fricassee of fowl 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 fried chicken but you could say that where it was first named.They also observed that it transported well inhotclimate prior to refrigeration was everyday so was enjoyed on almost a daily basis as they walked 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 procedure for crispy fried chicken in English is hidden away in one of the most recognized 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 England and more importantly in the US Colonies.
Here is the original food...
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 2 eeg yolksa little melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a fine deal of pork lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and lay them on your dish with a garnish of fried parsley. Serve with lemon slices and a good quality gravy. Today, we have substituted 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 dish has went worldwide and how different cultures have adopted their own versions.
