Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of America had a custom of deep-frying chicken in lard and even previously they used to fry fritters in the middle ages.
The Scottish immigrants would often work, live and dine with the indentured Africans and this lead to the Africans adding some more seasoning to the food andproducingtheir own interpretationof Southern Fried Chicken.
These Africans later became thecooksin many a Southern American family where crispy fried chicken became a regular staple.
This is said to have come from a gentleman called James Boswell who wrote adiaryin 1773 named “journal of a Tour to the Hebrides”.
In his journal he noted that at mealtime the locals would eat fricassee of chicken which he went on to say “crispy fried chicken or something like that”.
What he in actuality heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also found that it transported well inwarmconditions before refrigeration was seen everyday so was consumed on almost a daily basis as they travelled to the cotton fields to labor.
Since, it has become the south's best optionfor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known recipe for deep-fried chicken in English is obscured in one of the most recognized culinary books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy.
Her recipe had a strange name known as “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the Usa Colonies.
Here is the original mix...
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 2 eeg yolksa little melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a first-class deal of pork shorteningwhich 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 cut lemon and a first-rate gravy. Nowadays, we have exchanged 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 food has went worldwide and how different cultures have adopted their own versions.
