Kentucky Fried Chicken Secret Recipe
Themigrants from Scotlandfrom the southern states of Us had a tradition of deep frying poultry in lard and even previously they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and eat with the African slaves and this lead to the Africans adding some extra spices to the procedure andgeneratingtheir own versionof fried chicken.
These Africans later became thecaterersin many a Southern American home where fried chicken became a prevalent staple.
This is said to have come from a gentleman called James Boswell who wrote ajournalin 1773 known as “diary of a Tour to the Hebrides”.
In his log he noted that at meals the local folks would eat fricassee of poultry which he went on to say “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 found that it lasted well well inwarmweather conditions in the times before refrigeration was everyday so was consumed on almost an every day basis as they went to the cotton fields to work.
Since, it has become the region’s go-tofor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known procedure for fried chicken in English is obscured in one of the most recognized cooking books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy.
Her process had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original food...
Joint two chickens into quarters; lay 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 yolkssome melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a superior deal of hogs lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and arrange them on your dish with a garnish of fried parsley. Serve with lemons and a high-quality gravy. Now, 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 dish has went worldwide and how different cultures have adopted their own versions.
