Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of Us had a tradition of deep-frying poultry in lard and even further back they used to fry fritters in the middle ages.
The immigrants from Scotland would often work, live and eat with the African Americans and this lead to the Africans adding some other seasonings to the dish andproducingtheir own versionof crispy deep-fried chicken.
These Africans later evolved to be thechefsin many a Southern American house where crispy fried chicken became a universal staple.
This is said to have come from a guy named James Boswell who wrote alogin 1773 named “log of a Tour to the Hebrides”.
In his diary he noted that at dinner the local folks would eat fricassee of pullet which he went on to say “fried chicken or something like that”.
What he in reality heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also discovered that it travelled well inhotweather in the times before refrigeration was everyday so was enjoyed on almost an every day basis as they journeyed to the cotton fields to labor.
Since then it has become the south's preferred choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known formula for crispy fried chicken in English is stashed in one of the most celebrated cookery books of the 18th century by Hannah Glasse known as The Art of culinary Made Plain and Easy.
Her formula had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a success in the England and more importantly in the Usa Colonies.
Here is the original process...
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 the yolks of two eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourchicken piecesin the batter and fry them in a superior deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of golden incolour and place them on your bowl with a garnish of fried parsley. Serve with lemon slices and a good quality gravy. In the present day, we have substituted 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. It’s amazing to think how far this formula has went worldwide and how different cultures have adopted their own versions.
