Return to site

KFC Secret Recipe Exposed

KFC Sectret Recipe

Theimmigrants from Scotlandfrom the southern states of Us had a custom of deep-frying chicken pieces in lard and even previously they used to fry fritters in the middle ages.

The immigrants from Scotland would often labor, live and dine with the African slaves and this lead to the Africans adding some other spices to the procedure andbuildingtheir own interpretationof crispy fried chicken.

These Africans later went on to become thefood preparersin many a Southern American household where crispy deep-fried chicken became a prevalent staple.

This is said to have come from a male named James Boswell who wrote ajournalin 1773 known as “journal of a Tour to the Hebrides”.

In his journal he noted that at dinner the local folks would eat fricassee of fowl 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 fried chicken but you could say that where it was first named.They also learned that it travelled well inhotweather conditions in the times before refrigeration was common so was enjoyed on almost a daily basis as they went to the cotton fields to work.

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

The very true origins of crispy fried chicken we will probably never know but the earliest known food for fried chicken in English is obscured in one of the most eminent cookery books of the 18th century by Hannah Glasse named The Art of cookery Made Plain and Easy.

Her process had a strange name named “To Marinate Chickens” which was first released in 1747. The book was a hit in the United kingdom and more importantly in the US Colonies.

Here is the original mix...

Cut two chickens into quarters; 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 well, dip yourchicken piecesin the batter and fry them in a good quality deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and arrange them on your dish with a garnish of fried parsley. Serve with lemon slices and a good gravy. In the present day, we have changed 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 travelled worldwide and how different cultures have adopted their own versions.