TheScrotish migrantsfrom the southern states of America had a tradition of deep-frying chicken pieces in lard and even previously they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and dine with the African Americans and this lead to the Africans adding some supplementary spices to the procedure andcreatingtheir own interpretationof fried chicken.
These Africans later became thecaterersin many a Southern American household where crispy fried chicken became a prevalent staple.
This is said to have come from a chap called James Boswell who wrote arecordin 1773 called “record 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 fried chicken or something like that”.
What he in reality heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also learned that it journeyed well inhotclimatic conditions prior to refrigeration was everyday so was eaten on almost an every day basis as they walked to the cotton fields to labor.
Since, it has become the region’s top choicefor just about any occasion.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known dish for crispy deep-fried chicken in English is hidden away in one of the most well-known cooking books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy.
Her procedure had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original formula...
Cut 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 eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a first-class deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and lay them on your platter with a garnish of fried parsley. Serve with cut lemon and a excellent gravy. These days, we have changed 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 recipe has walked worldwide and how different cultures have adopted their own versions.