Make KFC Wings at Home
Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep-frying chicken in fat and even further back they used to fry fritters in the middle ages. The Scottish immigrants would often labor, live and dine with the indentured Africans and this lead to the Africans adding some additional spices to the procedure andcreatingtheir own versionof deep-fried chicken. These Africans later evolved to be thefood preparersin many a Southern American household where fried chicken became a regular staple.
They also found that it lasted well well inwarmweather conditions before refrigeration was prevalent so was enjoyed on almost every day basis as they journeyed to the cotton fields to work. Since then it has become the southern state's best optionfor just about any occasion.
This is said to have come from a guy named James Boswell who wrote arecordin 1773 named âdiary of a Tour to the Hebridesâ. In his log he noted that at dinner the locals would eat fricassee of pullet which he went on to say âfried chicken or something like thatâ. What he in actual fact heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.
The very true origins of crispy deep-fried chicken we will probably never know but the earliest known recipe for fried chicken in English is stashed in one of the most notable cookery books of the 18th century by Hannah Glasse named The Art of cooking Made Plain and Easy. Her formula had a strange name known as âTo Marinate Chickensâ which was first in print in 1747. The book was a hit in the England and more importantly in the American Colonies.
Here is the original mix...
Joint two chickens into quarters; lay 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 the yolks of two eggssome melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a first-rate deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and place them on your platter with a garnish of fried parsley. Serve with lemon wedges and a excellent gravy.
Today, 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 process has journeyed worldwide and how different cultures have adopted their own versions.