But why? Some culinary experts linked such expertise to West Africa where, for several centuries prior to European contact, local populations ate chicken and deep fried their food. However, West Africans didn't make fried chicken the same way many Southerners traditionally did. It was more like a fricassee, where chicken was lightly fried and then braised for a much longer time in a seasoned sauce — similar to Senegalese chicken yassa.
Since West African culinary traditions remain a mystery to so many, some saw the building blocks for fried chicken and leapt to the wrong conclusion. Wait a minute. Mariani raised an intriguing possibility, but unfortunately, he didn't offer any proof for his musings.
Still, there are some clues to support a Scottish origin theory. Though authored by an English woman, Hannah Glasse, and published in Dublin, the cookbook incorporated a broad range of traditional British recipes.
Mariani's theory then, is that as hundreds of thousands of Scottish and Scots-Irish settlers emigrated to the Southern US colonies during the s, they brought their tradition of frying chickens in fat with them.
A likely scenario is that, at some point between the 17th and 19th centuries, enslaved African Americans began cooking fried chicken based on the recipes provided by Scottish slaveholders. In time, African American cooks embraced it as part of their own culinary tradition. Before the US Civil War , fried chicken was fully immersed in Southern social life for both African Americans and whites, but preparing it was a very labour-intensive process.
Someone had to kill a chicken, then pluck, clean, cut, season, flour and cook it. This made it something only eaten on special occasions — typically from spring until autumn — and it was often served at Fourth of July celebrations and Sunday dinners after a church service. Typically, young chickens, around a year old, were preferred for frying.
Older chickens were for stewing because the meat was considered less tender. Other than barbecue or a fish fry, few foods were as effective as fried chicken in bringing people together and building community.
Fried chicken from the south made with a red spicy batter that contains red chili or red curry paste. Photo: CLIO. Here is the original recipe Cut two chickens into quarters; lay them in vinegar for hours with pepper, salt, bay and a few cloves.
Beat it all together very well, dip your fowls in the batter and fry them in a good deal of hogs lard which must boil first before you put your fowl in. Along with hamburgers and pizza, fried chicken was ready for the moment, but there were still some logistics to work out.
Traditional fried chicken takes time to be fully-cooked, up to 15 to 20 minutes. That's not fast food according to American standards. Fortunately, some inventive people learned how to cook large quantities of fried chicken quickly and keep it warm and crispy for customers to eat on demand. The most well-known practitioner of this group was "Colonel" Harland Sanders, who in the s began franchising his Kentucky Fried Chicken restaurant. Sanders' sizzling success coincided with that of other regional fried-chicken restaurants like Harold's Chicken Shack in the Chicago area, and it also paved the way for successful national chains like Bojangles', Chick-fil-A, Church's, and Popeyes.
Despite its regional southern connection, fried chicken finally transformed into a true national dish—although it didn't stop there either. Today, thanks largely to KFC, people around the world can grub on American-style fried chicken. It's hard to overstate KFC's international influence.
Not only does it have thousands of restaurants overseas, but it has also inspired a number of knock-offs in foreign countries, like "SFC"—Super Star Fried Chicken—in Iran. Perhaps in response to years of mass-market wings and thighs, Americans have become intensely curious about regional fried-chicken culture.
First, there are the artisans who make such food possible. Typically, these cooks spend years toiling at a small "mom 'n' pop" operation, but occasionally evolve into full-on legends.
Today, classically-trained chefs in white-table-cloth restaurants, like Thomas Keller at Ad Hoc, also feel inspired to show off unique spins on this classic American recipe.
The real creativity has come in pairing fried chicken with something unexpected—like dry champagne or a savory waffle—or slathering the finished product with something funky. The most famous example is the red-hot—both in spiciness and trendiness—chicken created at Prince's Hot Chicken in Nashville, Tennessee. Many restaurants across the country are hatching their own version of hot chicken, and KFC, unsurprisingly, has joined the bandwagon.
And let's not sleep on that North Carolina specialty known as "dipped chicken," which features fried chicken drowned in a Western North Carolina-style barbecue sauce vinegar, red pepper, and a little ketchup. When KFC and other franchises toured their American-style fried chicken around the world, they never would have guessed that their product would end up running in circles. Once introduced to American-style fried chicken, international cooks put their own spin on it in order to suit local tastes.
Some cooks were so successful at reinterpreting the dish that fried chicken ceased to be "American," instead becoming a new local specialty. Today, when fried-chicken entrepreneurs immigrate to the U. A great example is Pollo Campero, which has pleased many a homesick Guatemalan with its adobo-seasoned fried chicken.
But no immigrant fried chicken has made as big a splash as South Korean-style, thanks to the successful Bonchon chain and celebrity chef David Chang's mini Fuku empire. Korean fried chicken is twice-fried, making it extra crispy, and often covered with a spicy sauce that may sometimes also be sweet.
0コメント