Kentucky Fried Chicken Secret Recipe
Theimmigrants from Scotlandfrom the southern states of America had a tradition of deep-frying poultry in fat and even prior to this they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and dine with the African slaves and this lead to the Africans adding some supplementary spices to the process andcreatingtheir own versionof fried chicken.
These Africans later became thecooksin many a Southern American household where crispy fried chicken became a common staple.
This is said to have come from a fellow named James Boswell who wrote alogin 1773 known as “diary of a Tour to the Hebrides”.
In his record he noted that at an evening meal the local people would eat fricassee of capon 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.They also discovered that it travelled well inhotclimatic conditions in the times before refrigeration was everyday so was consumed on almost an every day basis as they went to the cotton fields to work.
Since then it has become the region’s top choicefor just about any occasion.
The very true origins of deep-fried chicken we will probably never know but the earliest known mix for fried chicken in English is hidden away in one of the most famous cookery books of the 18th century by Hannah Glasse named The Art of cooking 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 procedure...
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 thoroughly, dip yourfowlsin the batter and fry them in a good quality deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your dish with a garnish of fried parsley. Serve with lemons and a superior gravy. Now, we have swapped out 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 procedure has travelled worldwide and how different cultures have adopted their own versions.
