Themigrants from Scotlandfrom the southern states of Usa had a tradition of deep frying chicken pieces in fat and even before this they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and dine with the African slaves and this lead to the Africans adding some other seasoning to the dish andcreatingtheir own presentationof Southern Fried Chicken.
These Africans later became thecaterersin many a Southern American house where fried chicken became a prevalent staple.
This is said to have come from a guy known as James Boswell who wrote alogin 1773 known as “diary of a Tour to the Hebrides”.
In his record he noted that at an evening meal the local people would eat fricassee of pullet 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 crispy fried chicken but you could say that where it was first named.They also found out that it transported well inwarmconditions prior to refrigeration was prevalent so was enjoyed on almost an every day basis as they journeyed to the cotton fields to work.
Since, it has become the southern state's most suitable choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known food for crispy deep-fried chicken in English is obscured in one of the most recognized cookery books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.
Her formula had a strange name called “To Marinate Chickens” which was first released in 1747. The book was a success in the UK and more importantly in the US Colonies.
Here is the original procedure...
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 the yolks of two eggssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a superior deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and place them on your plate with a garnish of fried parsley. Serve with lemons and a good quality gravy. In the present day, we have swapped out 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 mix has went worldwide and how different cultures have adopted their own versions.