KFC Secret Recipe Hack

KFC Secret Recipe Hack

KFC Secret Recipe Exposed

TheScottish immigrantsfrom the southern states of Usa had a tradition of deep frying chicken in lard and even prior to this 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 food andbuildingtheir own versionof deep-fried chicken.

These Africans later went on to become thecooksin many a Southern American household where crispy fried chicken became a frequent staple.

This is said to have come from a chap named James Boswell who wrote ajournalin 1773 called “record of a Tour to the Hebrides”.

In his record he noted that at an evening meal the local folks would eat fricassee of fowl which he went on to say “deep-fried chicken or something like that”.

What he in actuality heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.They also found that it transported well inhotweather in the times before refrigeration was common so was consumed on almost a daily basis as they went to the cotton fields to work.

Since, it has become the southern state's best optionfor just about any occasion.

The very true origins of crispy deep-fried chicken we will probably never know but the earliest known procedure for crispy fried chicken in English is hidden away in one of the most famed culinary books of the 18th century by Hannah Glasse known as The Art of cooking Made Plain and Easy.

Her dish 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 US Colonies.

Here is the original process...

Joint two chickens into pieces; 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 thoroughly, dip yourchicken piecesin the batter and fry them in a excellent deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and set them on your bowl with a garnish of fried parsley. Serve with lemon slices and a first-rate gravy.
Nowadays, we have replaced the hog fat with Rapeseed oil which contains 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 recipe has went worldwide and how different cultures have adopted their own versions.