Themigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying chicken pieces in fat and even previously they used to fry fritters in the middle ages. The migrants from Scotland would often labor, live and dine with the indentured Africans and this lead to the Africans adding some other spices to the formula andproducingtheir own versionof fried chicken. These Africans later evolved to be thecaterersin many a Southern American home where crispy deep-fried chicken became a frequent staple. They also discovered that it travelled well inwarmtemperatures prior to refrigeration was prevalent so was enjoyed on almost an every day basis as they walked to the cotton fields to work. Since then it has become the region’s go-tofor just about any occasion.
This is said to have come from a fellow named James Boswell who wrote adiaryin 1773 called “journal of a Tour to the Hebrides”. In his record he noted that at mealtime the locals would eat fricassee of fowl which he went on to say “fried chicken or something like that”. What he in actuality heard was the Scottish dish Friars Chicken, not crispy 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 formula for fried chicken in English is stashed in one of the most recognized culinary books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her mix had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a hit in the United kingdom and more importantly in the American Colonies.
Here is the original mix...
Joint two chickens into pieces; 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 eggsa little melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a high-quality deal of hogs lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and lay them on your bowl with a garnish of fried parsley. Serve with cut lemon and a good quality gravy. Nowadays, we have swapped out 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 food has journeyed worldwide and how different cultures have adopted their own versions.
