Themigrants from Scotlandfrom the southern states of Us had a tradition of deep frying chicken in lard and even previously they used to fry fritters in the middle ages. The Scrotish migrants would often labor, live and eat with the indentured Africans and this lead to the Africans adding some extra spices to the mix andproducingtheir own presentationof crispy deep-fried chicken. These Africans later went on to become thecaterersin many a Southern American home where deep-fried chicken became a ordinary staple.
They also learned that it journeyed well inwarmclimatic conditions prior to refrigeration was commonplace so was enjoyed on almost every day basis as they travelled to the cotton fields to labor. Since, it has become the south's best optionfor just about any occasion.
This is said to have come from a guy known as James Boswell who wrote alogin 1773 known as “record of a Tour to the Hebrides”. In his log he noted that at meals the local folks would eat fricassee of pullet which he went on to say “deep-fried chicken or something like that”. What he in fact heard was the Scottish dish Friars Chicken, not crispy 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 mix for deep-fried chicken in English is hidden away in one of the most renowned cookery books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy. Her mix had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a success in the England and more importantly in the US 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 2 eeg yolksa little melted butter and nutmeg. Beat it all together 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 light golden incolour and serve them on your platter with a garnish of fried parsley. Serve with lemons and a fine gravy. Nowadays, we have exchanged 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 formula has walked worldwide and how different cultures have adopted their own versions.
