Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of Us had a custom of deep-frying poultry in lard and even before this they used to fry fritters in the middle ages.
The Scrotish migrants would often work, live and dine with the African Americans and this lead to the Africans adding some supplementary seasonings to the procedure andbuildingtheir own versionof fried chicken.
These Africans later became thecooksin many a Southern American family where crispy deep-fried chicken became a universal staple.
This is said to have come from a fellow named James Boswell who wrote arecordin 1773 known as “journal of a Tour to the Hebrides”.
In his record he noted that at mealtime the local folks would eat fricassee of poultry which he went on to say “crispy fried chicken or something like that”.
What he actually heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also learned that it travelled well inwarmclimatic conditions before refrigeration was seen everyday so was enjoyed on almost a daily 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 crispy deep-fried chicken we will probably never know but the earliest known mix for crispy deep-fried chicken in English is hidden away in one of the most renowned culinary books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy.
Her food had a strange name known as “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 process...
Joint two chickens into pieces; 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 2 eeg yolksa little melted butter and nutmeg. Beat it all together well, dip yourfowlsin the batter and fry them in a good deal of hogs 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 high-quality 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 formula has travelled worldwide and how different cultures have adopted their own versions.
