28 Sep 2020 03:44
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Kentucky Fried Chicken Secret Recipe
TheScottish immigrantsfrom the southern states of Usa had a tradition of deep-frying poultry in fat and even before this they used to fry fritters in the middle ages.
The immigrants from Scotland would often work, live and dine with the indentured Africans and this lead to the Africans adding some new flavorings to the process andcreatingtheir own presentationof crispy fried chicken.
These Africans later evolved to be thecaterersin many a Southern American family where crispy fried chicken became a typical staple.
This is said to have come from a fellow named James Boswell who wrote arecordin 1773 named “diary of a Tour to the Hebrides”.
In his log he noted that at mealtime the local folks would eat fricassee of hen which he went on to say “fried chicken or something like that”.
What he in actuality heard was the Scottish dish Friars Chicken, not fried chicken but you could say that where it was first named.They also discovered that it travelled well inwarmweather in the times before refrigeration was commonplace so was consumed on almost an every day basis as they went to the cotton fields to work.
Since then it has become the region’s most suitable choicefor just about any occasion.
The very true origins of deep-fried chicken we will probably never know but the earliest known process for crispy deep-fried chicken in English is stashed in one of the most famous culinary books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.
Her food had a strange name known as “To Marinate Chickens” which was first published 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 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 2 eeg yolksa little melted butter and nutmeg. Beat it all together well, dip yourchicken piecesin the batter and fry them in a superior deal of pork lardwhich must boil first before you put your fowl in. Let them be of golden incolour and arrange them on your plate with a garnish of fried parsley. Serve with cut lemon and a fine gravy. Nowadays, 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. It’s amazing to think how far this recipe has journeyed worldwide and how different cultures have adopted their own versions.
