The first recipe for fried chicken was published in 1747 by English cook Hannah Glasse. The recipe is believed to have a Scottish origin. The US’ first printed recipe for fried chicken appeared in 1824 in The Virginia House-Wife, authored by Mary Randolph, a white woman.
It's believed that when Scottish settlers emigrated to the Southern US colonies during the 1700s that they brought with them their cooking tradition of frying chickens in fat. Historians think that African American slaves began cooking fried chicken based on the recipes provided by Scottish slaveholders. Over time, African American cooks embraced fried chicken as part of their own tradition and it became a culinary staple of Southern cooking.
Thus, fried chicken is a case of cultural appropriation.
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