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KFC Secret Recipe Exposed

Kentucky Fried Chicken Recipe

Themigrants from Scotlandfrom 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 migrants from Scotland would often work, live and dine with the African slaves and this lead to the Africans adding some supplementary spices to the food andgeneratingtheir own versionof Southern Fried Chicken.

These Africans later went on to become thecooksin many a Southern American house where crispy deep-fried chicken became a typical staple.


This is said to have come from a chap known as James Boswell who wrote arecordin 1773 known as “record of a Tour to the Hebrides”.

In his record he noted that at dinner the local folks would eat fricassee of chicken which he went on to say “crispy deep-fried chicken or something like that”.

What he really heard was the Scottish dish Friars Chicken, not crispy fried chicken but you could say that where it was first named.They also observed that it travelled well inhottemperatures in the times before refrigeration was commonplace so was consumed on almost every day basis as they went to the cotton fields to work.

Since then it has become the south's most suitable choicefor just about any occasion.

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

Her process had a strange name known as “To Marinate Chickens” which was first in print in 1747. The book was a hit in the UK and more importantly in the US Colonies.

Here is the original process...

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 first-class deal of pork lardwhich must boil first before you put your fowl in. Let them be of light golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with cut lemon and a superior gravy.
Now, we have substituted 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 travelled worldwide and how different cultures have adopted their own versions.

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