Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying chicken pieces in lard and even prior to this they used to fry fritters in the middle ages. The immigrants from Scotland would often labor, live and dine with the African Americans and this lead to the Africans adding some additional flavorings to the food andcreatingtheir own presentationof deep-fried chicken. These Africans later evolved to be thecaterersin many a Southern American household where crispy fried chicken became a regular staple. They also learned that it lasted well well inhotclimatic conditions prior to refrigeration was commonplace so was eaten on almost every day basis as they walked to the cotton fields to work. Since, it has become the region’s best optionfor just about any occasion.
This is said to have come from a man known as James Boswell who wrote alogin 1773 known as “record of a Tour to the Hebrides”. In his diary he noted that at mealtime the local people would eat fricassee of capon which he went on to say “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.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known formula for deep-fried chicken in English is obscured in one of the most well-known cookery books of the 18th century by Hannah Glasse called The Art of culinary Made Plain and Easy. Her procedure had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a hit in the England and more importantly in the American Colonies.
Here is the original formula...
Joint 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 the yolks of two eggsa little melted butter and nutmeg. Beat it all together very well, dip yourfowlsin the batter and fry them in a good quality deal of hogs lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and serve them on your plate with a garnish of fried parsley. Serve with lemon slices and a excellent gravy. Nowadays, we have changed the hog fat with Rapeseed oil which features 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.
