Kentucky Fried Chicken Secret Recipe
Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep frying poultry in fat and even prior to this they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and eat with the African Americans and this lead to the Africans adding some additional flavorings to the dish andgeneratingtheir own versionof deep-fried chicken.
These Africans later went on to become thechefsin many a Southern American home where crispy deep-fried chicken became a regular staple.
This is said to have come from a guy known as James Boswell who wrote alogin 1773 named “record of a Tour to the Hebrides”.
In his log he noted that at an evening meal the local people would eat fricassee of poultry which he went on to say “crispy fried chicken or something like that”.
What he in fact heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also found that it lasted well well inhottemperatures before refrigeration was prevalent so was enjoyed on almost every day basis as they journeyed to the cotton fields to work.
Since, it has become the region’s best choicefor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known recipe for crispy deep-fried chicken in English is obscured in one of the most well-known culinary books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy.
Her mix had a strange name called “To Marinate Chickens” which was first released in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original procedure...
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 2 eeg yolksa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a good deal of pork lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and lay them on your dish with a garnish of fried parsley. Serve with lemon wedges and a first-class gravy. Now, we have swapped out 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 food has walked worldwide and how different cultures have adopted their own versions.
