TheScrotish migrantsfrom the southern states of Usa had a custom of deep frying poultry in lard and even previously they used to fry fritters in the middle ages. The migrants from Scotland would often work, live and dine with the African Americans and this lead to the Africans adding some more seasoning to the recipe andbuildingtheir own presentationof crispy deep-fried chicken. These Africans later evolved to be thecooksin many a Southern American house where deep-fried chicken became a universal staple.
They also observed that it journeyed well inwarmconditions in the times before refrigeration was commonplace so was eaten on almost an every day basis as they journeyed to the cotton fields to work. Since, it has become the south's top choicefor just about any occasion.
This is said to have come from a fellow called James Boswell who wrote arecordin 1773 called “record of a Tour to the Hebrides”. In his journal he noted that at dinner the local people would eat fricassee of rooster which he went on to say “crispy 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 deep-fried chicken in English is hidden away in one of the most notable 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 published in 1747. The book was a hit in the UK and more importantly in the US Colonies.
Here is the original mix...
Cut two chickens into quarters; marinate 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 hogs lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and serve them on your dish with a garnish of fried parsley. Serve with lemons and a high-quality gravy. Presently, we have changed 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 dish has travelled worldwide and how different cultures have adopted their own versions.
