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Make KFC Wings at Home

KFC Chicken Secret Recipe

TheScrotish migrantsfrom the southern states of America had a custom of deep frying chicken pieces in lard and even prior to this they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and eat with the indentured Africans and this lead to the Africans adding some additional flavorings to the process andbuildingtheir own presentationof fried chicken. These Africans later became thefood preparersin many a Southern American household where deep-fried chicken became a frequent staple.

They also learned that it travelled well inhotweather conditions in the times before refrigeration was everyday so was enjoyed on almost every day basis as they journeyed to the cotton fields to work. Since, it has become the southern state's best choicefor just about any occasion.

This is said to have come from a male named James Boswell who wrote ajournalin 1773 called “journal of a Tour to the Hebrides”. In his log he noted that at dinner the local people would eat fricassee of hen which he went on to say “deep-fried chicken or something like that”. What he in actual fact heard was the Scottish dish Friars Chicken, not 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 recipe for deep-fried chicken in English is hidden away in one of the most eminent cooking books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy. Her procedure had a strange name called “To Marinate Chickens” which was first available in 1747. The book was a hit in the England and more importantly in the American Colonies.

Here is the original mix...

Joint two chickens into quarters; 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 eggssome melted butter and nutmeg. Beat it all together very well, dip yourfowlsin the batter and fry them in a good quality deal of hogs lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and arrange them on your bowl with a garnish of fried parsley. Serve with lemon slices and a good gravy. Nowadays, we have exchanged 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 procedure has travelled worldwide and how different cultures have adopted their own versions.

KFC Chicken Wings