Kentucky Fried Chicken Secret Recipe
TheScrotish migrantsfrom the southern states of America had a custom of deep-frying chicken pieces in fat and even further back they used to fry fritters in the middle ages.
The Scottish immigrants would often work, live and eat with the African Americans and this lead to the Africans adding some additional flavorings to the recipe andproducingtheir own interpretationof fried chicken.
These Africans later became thefood preparersin many a Southern American family where crispy fried chicken became a regular staple.
This is said to have come from a guy known as James Boswell who wrote adiaryin 1773 named “record of a Tour to the Hebrides”.
In his record he noted that at an evening meal the locals would eat fricassee of pullet which he went on to say “crispy fried chicken or something like that”.
What he in reality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also discovered that it transported well inwarmclimatic conditions in the times before refrigeration was common so was consumed on almost a daily basis as they walked to the cotton fields to labor.
Since then it has become the south's preferred choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known process for crispy fried chicken in English is obscured in one of the most famed cookery books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy.
Her recipe had a strange name called “To Marinate Chickens” which was first in print in 1747. The book was a hit in the England and more importantly in the Usa Colonies.
Here is the original mix...
Cut two chickens into pieces; lay 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 excellent deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and set them on your bowl with a garnish of fried parsley. Serve with cut lemon and a good gravy. Nowadays, we have substituted 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.
