25 Sep 2020 03:36
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Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of America had a custom of deep-frying chicken pieces in fat and even further back they used to fry fritters in the middle ages.
The migrants from Scotland would often labor, live and eat with the African Americans and this lead to the Africans adding some additional seasoning to the formula andmakingtheir own presentationof crispy fried chicken.
These Africans later became thecaterersin many a Southern American household where deep-fried chicken became a regular staple.
This is said to have come from a chap known as James Boswell who wrote arecordin 1773 called “record of a Tour to the Hebrides”.
In his log he noted that at meals the local folks would eat fricassee of rooster which he went on to say “fried chicken or something like that”.
What he in fact heard was the Scottish dish Friars Chicken, not deep-fried chicken but you could say that where it was first named.They also learned that it lasted well well inhotclimatic conditions before refrigeration was everyday so was eaten on almost an every day basis as they walked to the cotton fields to work.
Since then it has become the south's top choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known dish for crispy fried chicken in English is stashed in one of the most renowned cookery books of the 18th century by Hannah Glasse called The Art of culinary Made Plain and Easy.
Her dish had a strange name known as “To Marinate Chickens” which was first available in 1747. The book was a hit in the United kingdom and more importantly in the US Colonies.
Here is the original recipe…
Cut 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 2 eeg yolkssome melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a first-class deal of pork shorteningwhich must boil first before you put your fowl in. Let them be of a fine browncolour and set them on your bowl with a garnish of fried parsley. Serve with cut lemon and a excellent gravy. These days, 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 mix has went worldwide and how different cultures have adopted their own versions.
