Oil fried chicken in batter is a commonly found food on a fast food menu. Before WWII, fried chicken was a special occasion dish that you didn’t see often in restaurants because there was a relative shortage of meat, it wasn’t that cheap, and it was difficult to cook.
This delicious food with pieces that are crunchy on the outside and tender and juicy inside has origins that you may not have known about.
1. Divine animal
The birds were domesticated in 7500 and 5000 BC. C in Southeast Asia. Chickens were considered a divine animal because it was believed that they could predict the future as they announce the dawn.
Later, the first accounts place fried chicken in China, the Middle East and West Africa. The chicken was cooked by double cooking, deep fried, and subsequently cooked for a longer period of time.
2. The first fried chicken recipe is British
The chicken went from Egypt to Greece, to the rest of the Mediterranean and then to the British Isles. The oldest known written recipe for American-style fried chicken appears in the British cookbook The Art of Cookery Made Plain and Easy by Hannah Glasse, which was published in 1747, as shared Adrian Miller, author of the book Soul Food: The Amazing Story of an American Cuisine, One Dish at a Time.
3. The American style perfected in the South
The preferred type of fried chicken in the United States would be imported by Scottish settlers whose citizens preferred to fry the chicken rather than boil or grill it as the English did.
People living in the 18th century associated fried chicken with the American South, as the first and biggest proponents of the dish were Southerners.
4. Racist stereotypes about fried chicken
Slaves were allowed to raise chickens and because many restaurants were closed to blacks due to segregation, fried chicken became a favorite dish due to the fact that it traveled well in a pre-refrigeration era. The Daily Meal.
Miller notes that African Americans were negatively portrayed in various media as pathological chicken thieves, preeminent chicken fryers, and voracious fried chicken eaters.
5. Take off with KFC
In 1930 Harland David Sanders opened a gas station in Corbin, Kentucky and added fried chicken to the menu. Harland’s restaurant is doing so well that the state governor awards Sanders a colonel from Kentucky. In 1939 the colonel perfected the “secret recipe” with 11 herbs and spices that has become famous throughout the world.
Part of the success in quick-cooking chicken was due to Sanders buying one of the first pressure cookers in 1939 and turning it into a pressure fryer and finding that chicken was as good as his fried chicken and cooked in half the time .
Sanders began franchising his restaurant Kentucky Fried Chicken (now KFC) until 1952, when he was in his 60s and became a celebrity.
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