Kentucky Fried Chicken Recipe
Theimmigrants from Scotlandfrom the southern states of America 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 eat with the African slaves and this lead to the Africans adding some new spices to the dish andproducingtheir own presentationof Southern Fried Chicken.
These Africans later went on to become thecaterersin many a Southern American household where crispy fried chicken became a universal staple.
This is said to have come from a gentleman called James Boswell who wrote ajournalin 1773 named ârecord of a Tour to the Hebridesâ.
In his journal he noted that at dinner the local people would eat fricassee of rooster which he went on to say âcrispy deep-fried chicken or something like thatâ.
What he in actual fact heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also learned that it journeyed well inhottemperatures before refrigeration was everyday so was enjoyed on almost an every day basis as they travelled to the cotton fields to labor.
Since then it has become the southern state's best choicefor just about any occasion.
The very true origins of deep-fried chicken we will probably never know but the earliest known recipe for fried chicken in English is hidden away in one of the most notable cookery books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy.
Her dish had a strange name named âTo Marinate Chickensâ which was first available in 1747. The book was a hit in the England and more importantly in the Usa Colonies.
Here is the original process...
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 ½ pint of wine and flour then 2 eeg yolksa little melted butter and nutmeg. Beat it all together very 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 light golden incolour and place them on your dish with a garnish of fried parsley. Serve with lemon wedges and a first-rate gravy.
Today, we have changed 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 mix has journeyed worldwide and how different cultures have adopted their own versions.