TheScrotish migrantsfrom the southern states of Usa had a tradition of deep-frying poultry in fat and even before this they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and dine with the indentured Africans and this lead to the Africans adding some additional seasoning to the recipe andmakingtheir own presentationof crispy fried chicken. These Africans later evolved to be thefood preparersin many a Southern American household where crispy fried chicken became a typical staple. They also observed that it journeyed well inwarmclimate before refrigeration was everyday so was eaten on almost every day basis as they journeyed to the cotton fields to labor. Since, it has become the south's preferred choicefor just about any occasion.
This is said to have come from a fellow called James Boswell who wrote ajournalin 1773 called “log of a Tour to the Hebrides”. In his log he noted that at dinner the local folks would eat fricassee of hen which he went on to say “crispy deep-fried chicken or something like that”. What he really 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 crispy fried chicken we will probably never know but the earliest known recipe for fried chicken in English is hidden away in one of the most prominent cookery books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy. Her process had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the England and more importantly in the Usa Colonies.
Here is the original dish...
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 first-class 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 bowl with a garnish of fried parsley. Serve with lemon slices and a first-class gravy. Today, 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 process has travelled worldwide and how different cultures have adopted their own versions.
