TheScottish immigrantsfrom the southern states of Us had a custom of deep-frying chicken in lard and even previously they used to fry fritters in the middle ages.
The Scrotish migrants would often labor, live and dine with the African Americans and this lead to the Africans adding some more spices to the dish andcreatingtheir own versionof crispy deep-fried chicken.
These Africans later became thechefsin many a Southern American household where crispy fried chicken became a prevalent staple.
This is said to have come from a guy known as James Boswell who wrote ajournalin 1773 called “log of a Tour to the Hebrides”.
In his diary he noted that at meals the local folks would eat fricassee of rooster which he went on to say “crispy fried chicken or something like that”.
What he actually 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 travelled well inhotclimate prior to refrigeration was commonplace so was enjoyed on almost a daily basis as they travelled to the cotton fields to labor.
Since then it has become the south's best choicefor just about any occasion.
The very true origins of fried chicken we will probably never know but the earliest known procedure for deep-fried chicken in English is obscured in one of the most celebrated cookery books of the 18th century by Hannah Glasse known as The Art of cookery Made Plain and Easy.
Her formula 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 US Colonies.
Here is the original dish...
Cut 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 thoroughly, dip yourfowlsin the batter and fry them in a excellent deal of pork lardwhich must boil first before you put your fowl in. Let them be of a fine browncolour and arrange them on your dish with a garnish of fried parsley. Serve with lemon slices and a good gravy.
Presently, we have substituted 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 food has journeyed worldwide and how different cultures have adopted their own versions.