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Authentic KFC Wings Recipe

KFC Chicken Secret Recipe

Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken in fat and even before this they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and dine with the African slaves and this lead to the Africans adding some additional seasonings to the food andgeneratingtheir own presentationof crispy deep-fried chicken. These Africans later evolved to be thecaterersin many a Southern American family where deep-fried chicken became a frequent staple.

They also found that it lasted well well inhottemperatures prior to refrigeration was seen everyday so was enjoyed on almost an every day basis as they walked to the cotton fields to work. Since, it has become the south's best optionfor just about any occasion.

This is said to have come from a chap known as James Boswell who wrote ajournalin 1773 known as “record of a Tour to the Hebrides”. In his journal he noted that at meals the locals would eat fricassee of poultry which he went on to say “crispy deep-fried chicken or something like that”. What he in fact 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 deep-fried chicken we will probably never know but the earliest known procedure for fried chicken in English is obscured in one of the most eminent cooking books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy. Her formula had a strange name called “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 procedure...

Cut two chickens into pieces; lay 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 eggsa little melted butter and nutmeg. Beat it all together very well, 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 light golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with lemon wedges and a first-rate gravy. Today, we have replaced 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 journeyed worldwide and how different cultures have adopted their own versions.

KFC Chicken Wings