Authentic KFC Wings Recipe

TheScottish immigrantsfrom the southern states of Us had a tradition of deep frying chicken in fat and even previously they used to fry fritters in the middle ages. The Scottish immigrants would often work, live and dine with the African Americans and this lead to the Africans adding some other flavorings to the recipe andmakingtheir own presentationof deep-fried chicken. These Africans later went on to become thefood preparersin many a Southern American family where crispy fried chicken became a regular staple. They also found that it journeyed well inwarmclimatic conditions prior to refrigeration was prevalent so was eaten on almost an every day basis as they journeyed to the cotton fields to work. Since, it has become the southern state's preferred choicefor just about any occasion.

This is said to have come from a man called James Boswell who wrote adiaryin 1773 known as “log of a Tour to the Hebrides”. In his record he noted that at mealtime the locals would eat fricassee of fowl which he went on to say “crispy fried chicken or something like that”. What he in actual fact heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.

The very true origins of fried chicken we will probably never know but the earliest known mix for deep-fried chicken in English is stashed in one of the most prominent culinary books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy. Her process had a strange name known as “To Marinate Chickens” which was first released in 1747. The book was a hit in the United kingdom and more importantly in the US Colonies.

Here is the original formula...

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 well, dip yourfowlsin the batter and fry them in a first-class deal of pork lardwhich must boil first before you put your fowl in. Let them be of golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with lemon slices and a first-rate gravy.
These days, we have substituted 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 food has journeyed worldwide and how different cultures have adopted their own versions.