Kentucky Fried Chicken Recipe
Theimmigrants from Scotlandfrom the southern states of Us had a custom of deep-frying poultry in lard and even before this they used to fry fritters in the middle ages.
The immigrants from Scotland would often labor, live and dine with the African slaves and this lead to the Africans adding some other spices to the process andbuildingtheir own versionof crispy deep-fried chicken.
These Africans later became thechefsin many a Southern American house where crispy deep-fried chicken became a regular staple.
This is said to have come from a man called James Boswell who wrote alogin 1773 named ârecord of a Tour to the Hebridesâ.
In his log he noted that at mealtime the local people would eat fricassee of chicken which he went on to say âcrispy deep-fried chicken or something like thatâ.
What he in fact heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also found that it journeyed well inhotclimatic conditions before refrigeration was prevalent so was enjoyed on almost every day basis as they travelled to the cotton fields to labor.
Since then it has become the southern state's go-tofor 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 obscured in one of the most famous cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy.
Her food had a strange name known as âTo Marinate Chickensâ which was first in print in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original food...
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 well, dip yourfowlsin the batter and fry them in a high-quality deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and arrange them on your plate with a garnish of fried parsley. Serve with lemon wedges and a excellent gravy.
In the present day, 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. Itâs amazing to think how far this procedure has travelled worldwide and how different cultures have adopted their own versions.