Kentucky Fried Chicken Secret Recipe
Theimmigrants from Scotlandfrom the southern states of Usa had a tradition of deep-frying chicken in fat and even prior to this they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and dine with the African Americans and this lead to the Africans adding some supplementary seasonings to the dish andbuildingtheir own presentationof deep-fried chicken.
These Africans later evolved to be thefood preparersin many a Southern American household where crispy fried chicken became a typical staple.
This is said to have come from a gentleman named James Boswell who wrote arecordin 1773 named “record of a Tour to the Hebrides”.
In his log he noted that at an evening meal the locals would eat fricassee of pullet which he went on to say “deep-fried chicken or something like that”.
What he in reality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also observed that it lasted well well inwarmclimatic conditions in the times before refrigeration was seen everyday so was consumed on almost a daily basis as they walked to the cotton fields to work.
Since, it has become the south's go-tofor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known mix for crispy deep-fried chicken in English is obscured in one of the most celebrated culinary books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.
Her process had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a success in the England and more importantly in the US Colonies.
Here is the original dish...
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 yourchicken piecesin 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 bronze incolour and serve them on your plate with a garnish of fried parsley. Serve with lemon wedges and a good gravy. Now, we have swapped out 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 process has walked worldwide and how different cultures have adopted their own versions.
