How to Make KFC Wings |
Posted: September 7, 2020 |
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TheScrotish migrantsfrom the southern states of America had a custom of deep-frying chicken pieces in fat and even before this they used to fry fritters in the middle ages. The Scrotish migrants would often work, live and dine with the African Americans and this lead to the Africans adding some new spices to the mix anddevelopingtheir own presentationof deep-fried chicken. These Africans later evolved to be thechefsin many a Southern American home where deep-fried chicken became a prevalent staple. They also learned that it transported well inwarmtemperatures in the times before refrigeration was prevalent so was eaten on almost a daily basis as they journeyed to the cotton fields to labor. Since, it has become the southern state's best choicefor just about any occasion. This is said to have come from a man named James Boswell who wrote adiaryin 1773 called “log of a Tour to the Hebrides”. In his log he noted that at meals the local people would eat fricassee of capon which he went on to say “crispy deep-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. The very true origins of fried chicken we will probably never know but the earliest known food for crispy fried chicken in English is obscured in one of the most recognized cooking books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy. Her procedure had a strange name named “To Marinate Chickens” which was first published in 1747. The book was a success in the UK and more importantly in the Usa Colonies. Here is the original mix... Joint 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 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 bronze incolour and serve them on your platter with a garnish of fried parsley. Serve with lemons and a excellent gravy.
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