KFC Secret Recipe Hack
TheScrotish migrantsfrom the southern states of America had a tradition of deep frying chicken pieces in fat and even previously they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and eat with the indentured Africans and this lead to the Africans adding some additional seasoning to the dish andproducingtheir own interpretationof Southern Fried Chicken.
These Africans later became thechefsin many a Southern American family where crispy fried chicken became a ordinary staple.
This is said to have come from a fellow named James Boswell who wrote arecordin 1773 named âjournal of a Tour to the Hebridesâ.
In his record he noted that at mealtime the locals would eat fricassee of rooster which he went on to say âfried chicken or something like thatâ.
What he really heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.They also observed that it transported well inwarmclimate prior to refrigeration was commonplace so was eaten on almost every day basis as they travelled to the cotton fields to labor.
Since, it has become the south's top choicefor just about any occasion.
The very true origins of crispy fried chicken we will probably never know but the earliest known process for crispy fried chicken in English is stashed in one of the most famed cookery books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy.
Her process had a strange name known as âTo Marinate Chickensâ which was first published in 1747. The book was a hit in the UK and more importantly in the American Colonies.
Here is the original procedure...
Joint two chickens into pieces; steep them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with Â½ pint of wine and flour then the yolks of two eggssome melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a good quality deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your plate with a garnish of fried parsley. Serve with lemon slices and a excellent gravy.
Now, 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. Itâs amazing to think how far this dish has travelled worldwide and how different cultures have adopted their own versions.