Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of America had a custom of deep-frying poultry in fat and even before this 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 more seasonings to the mix andgeneratingtheir own versionof crispy deep-fried chicken.
These Africans later evolved to be thefood preparersin many a Southern American family where crispy deep-fried chicken became a frequent staple.
This is said to have come from a male named James Boswell who wrote alogin 1773 known as “diary of a Tour to the Hebrides”.
In his diary he noted that at mealtime the local people would eat fricassee of poultry which he went on to say “crispy deep-fried chicken or something like that”.
What he in fact heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also observed that it transported well inwarmclimatic conditions before refrigeration was prevalent so was enjoyed on almost an every day basis as they went to the cotton fields to work.
Since, it has become the region’s top choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known mix for fried chicken in English is hidden away in one of the most prominent cooking books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy.
Her procedure had a strange name named “To Marinate Chickens” which was first available in 1747. The book was a success in the UK and more importantly in the American Colonies.
Here is the original formula...
Joint two chickens into pieces; 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 2 eeg yolkssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a fine deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and arrange them on your plate with a garnish of fried parsley. Serve with lemon slices and a high-quality gravy. Nowadays, we have exchanged 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 recipe has went worldwide and how different cultures have adopted their own versions.
