KFC Sectret Recipe

01 Oct 2020 15:40
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KFC Secret Recipe Exposed
Theimmigrants from Scotlandfrom the southern states of Us had a tradition of deep frying chicken in fat and even previously they used to fry fritters in the middle ages.

The migrants from Scotland would often work, live and eat with the indentured Africans and this lead to the Africans adding some new seasoning to the formula andbuildingtheir own presentationof Southern Fried Chicken.

These Africans later evolved to be thecaterersin many a Southern American home where crispy deep-fried chicken became a ordinary staple.
This is said to have come from a gentleman called James Boswell who wrote ajournalin 1773 named “journal of a Tour to the Hebrides”.

In his diary he noted that at dinner the local people would eat fricassee of poultry which he went on to say “crispy fried chicken or something like that”.

What he in actual 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 journeyed well inwarmweather conditions before refrigeration was seen everyday so was eaten on almost every day basis as they went to the cotton fields to labor.

Since, it has become the south's go-tofor just about any occasion.

The very true origins of crispy fried chicken we will probably never know but the earliest known procedure for crispy deep-fried chicken in English is obscured in one of the most celebrated cooking books of the 18th century by Hannah Glasse called The Art of cooking Made Plain and Easy.

Her procedure had a strange name called “To Marinate Chickens” which was first released in 1747. The book was a success in the England and more importantly in the American Colonies.
Here is the original recipe…
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 fine deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and set them on your plate with a garnish of fried parsley. Serve with lemon slices and a first-class gravy. Today, we have swapped out the hog fat with Rapeseed oil which has 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 walked worldwide and how different cultures have adopted their own versions.

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