TheScrotish migrantsfrom the southern states of Us had a tradition of deep frying chicken pieces in lard and even previously they used to fry fritters in the middle ages. The immigrants from Scotland would often work, live and dine with the indentured Africans and this lead to the Africans adding some new spices to the dish andmakingtheir own presentationof crispy fried chicken. These Africans later went on to become thefood preparersin many a Southern American house where crispy fried chicken became a regular staple. They also observed that it travelled well inhotclimate in the times before refrigeration was seen everyday so was consumed on almost every day basis as they travelled to the cotton fields to work. Since, it has become the southern state's go-tofor just about any occasion.
This is said to have come from a man named James Boswell who wrote alogin 1773 named “journal of a Tour to the Hebrides”. In his journal he noted that at an evening meal the local people would eat fricassee of hen which he went on to say “fried chicken or something like that”. What he really 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 deep-fried chicken we will probably never know but the earliest known mix for crispy fried chicken in English is hidden away in one of the most renowned cookery books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her recipe had a strange name named “To Marinate Chickens” which was first available in 1747. The book was a success in the United kingdom and more importantly in the Usa 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 yourfowlsin the batter and fry them in a excellent deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and serve them on your platter with a garnish of fried parsley. Serve with lemon slices and a excellent gravy. These days, we have replaced 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 journeyed worldwide and how different cultures have adopted their own versions.
