Return to site

KFC Secret Recipe Hack

Kentucky Fried Chicken Secret Recipe

TheScrotish migrantsfrom the southern states of Usa had a tradition of deep frying chicken in lard and even before this they used to fry fritters in the middle ages.

The immigrants from Scotland would often labor, live and eat with the African slaves and this lead to the Africans adding some more spices to the mix anddevelopingtheir own interpretationof fried chicken.

These Africans later went on to become thefood preparersin many a Southern American house where crispy fried chicken became a common staple.

This is said to have come from a gentleman known as James Boswell who wrote arecordin 1773 called “journal of a Tour to the Hebrides”.

In his log he noted that at mealtime the local folks would eat fricassee of poultry which he went on to say “crispy deep-fried chicken or something like that”.

What he in actuality heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also discovered that it journeyed well inwarmclimatic conditions before refrigeration was common so was enjoyed on almost every day basis as they walked to the cotton fields to labor.

Since, it has become the southern state's most suitable choicefor just about any occasion.

The very true origins of crispy fried chicken we will probably never know but the earliest known mix for deep-fried chicken in English is hidden away in one of the most notable culinary books of the 18th century by Hannah Glasse known as The Art of cookery Made Plain and Easy.

Her dish had a strange name called “To Marinate Chickens” which was first available in 1747. The book was a hit in the UK and more importantly in the Usa Colonies.

Here is the original mix...

Cut two chickens into quarters; 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 2 eeg yolksa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a fine deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and set them on your platter with a garnish of fried parsley. Serve with lemons and a superior gravy. These days, we have changed 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 mix has travelled worldwide and how different cultures have adopted their own versions.