Kentucky Fried Chicken Secret Recipe

KFC Secret Recipe Exposed

Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep frying chicken in lard and even previously they used to fry fritters in the middle ages.

The Scottish immigrants would often labor, live and eat with the African slaves and this lead to the Africans adding some extra seasonings to the formula anddevelopingtheir own presentationof Southern Fried Chicken.

These Africans later became thecooksin many a Southern American household where fried chicken became a regular staple.

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

In his record he noted that at mealtime the local folks would eat fricassee of chicken which he went on to say “fried chicken or something like that”.

What he actually 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 out that it transported well inwarmtemperatures in the times before refrigeration was common so was eaten on almost every day basis as they walked to the cotton fields to work.

Since then it has become the region’s best optionfor just about any occasion.

The very true origins of fried chicken we will probably never know but the earliest known dish for deep-fried chicken in English is obscured in one of the most famous cooking books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.

Her mix had a strange name named “To Marinate Chickens” which was first in print in 1747. The book was a hit in the UK and more importantly in the American Colonies.

Here is the original procedure...

Cut 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 well, dip yourfowlsin the batter and fry them in a high-quality deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and lay them on your bowl with a garnish of fried parsley. Serve with lemon slices and a first-class gravy.
These days, we have exchanged 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 walked worldwide and how different cultures have adopted their own versions.