Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep frying poultry in lard and even further back they used to fry fritters in the middle ages. The Scottish immigrants would often work, live and dine with the indentured Africans and this lead to the Africans adding some additional spices to the formula andproducingtheir own presentationof crispy fried chicken. These Africans later went on to become thefood preparersin many a Southern American family where crispy deep-fried chicken became a prevalent staple. They also learned that it transported well inhotclimate in the times before refrigeration was prevalent so was enjoyed on almost 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 called James Boswell who wrote alogin 1773 known as “diary of a Tour to the Hebrides”. In his diary he noted that at mealtime the locals would eat fricassee of hen which he went on to say “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 formula for crispy fried chicken in English is stashed in one of the most famed culinary books of the 18th century by Hannah Glasse named The Art of cooking 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 hit in the United kingdom and more importantly in the US Colonies.
Here is the original formula...
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 thoroughly, dip yourchicken piecesin the batter and fry them in a superior deal of hogs lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and lay them on your bowl with a garnish of fried parsley. Serve with cut lemon and a high-quality gravy. These days, we have swapped out 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 walked worldwide and how different cultures have adopted their own versions.
