Fried chicken was not invented by a single person but has a rich history with roots primarily attributed to Scottish immigrants and West African culinary traditions. The earliest known written recipe was published by English cook Hannah Glasse in 1747, describing chicken fried in lard with a seasoning batter. Scottish immigrants brought the tradition of frying chicken in fat to America, especially the Southern states, where African Americans later adapted the dish by adding their own seasoning and frying techniques using palm oil and spices from West Africa. This combination of influences created the Southern-style fried chicken that became iconic in American cuisine.
Thus, the dish is a result of cultural fusion rather than a single inventor, with Scots responsible for the frying method and West Africans influencing the seasoning and preparation in the Southern United States.
