TheScrotish migrantsfrom the southern states of Us had a tradition of deep-frying chicken in lard and even prior to this they used to fry fritters in the middle ages. The migrants from Scotland would often work, live and eat with the indentured Africans and this lead to the Africans adding some extra flavorings to the mix andmakingtheir own interpretationof fried chicken. These Africans later evolved to be thefood preparersin many a Southern American home where crispy fried chicken became a frequent staple. They also found out that it journeyed well inwarmtemperatures before refrigeration was commonplace so was eaten on almost every day basis as they journeyed to the cotton fields to labor. Since then it has become the region’s go-tofor just about any occasion.
This is said to have come from a fellow called James Boswell who wrote alogin 1773 known as “journal of a Tour to the Hebrides”. In his log he noted that at mealtime the local folks would eat fricassee of chicken which he went on to say “crispy deep-fried chicken or something like that”. What he really 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 hidden away in one of the most renowned cookery books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her procedure had a strange name known as “To Marinate Chickens” which was first in print in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original process...
Joint two chickens into quarters; 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 well, 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 light golden incolour and serve them on your dish with a garnish of fried parsley. Serve with lemon slices and a superior gravy. Today, we have substituted 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 process has walked worldwide and how different cultures have adopted their own versions.
