Why They Do Chicken Right!
A History of Fried Chicken & The Meta Mechanics of Sacrifice
“Trevor Murdoch is mad, bad and dangerous. He's the only man I know that can strap a bucket of fried chicken on his back and ride a motor scooter across Ethiopia.”
-Jim Cornette
I’ve whipped up a simple, but delectable meal: fresh dill covered pasta smothered in pistachio and pesto sauce topped with colorful edible flowers. On the side are some lightly sautéed broccoli florets with a few fried chicken wings that are truly paragons of minced tarragon.
It’s magical flats over drums, as I Harry Whoodini lemon-pepper linguini over a baseline with no sneer.
Fried chicken is a modern American national treasure, and there are so many different ways to prepare it. You’ve got the traditional Southern style with the buttermilk, Nashville style with its cayenne pepper base, and Ayam Goreng which is a notable feature at Southeast Asian restaurants that favor cuisines from exotic places like Malaysia and Singapore.
Korean fried chicken is a special delicacy to be savored, too. It’s grown exponentially popular over the last decade, as renowned menus across the globe adopt it. What many people still don’t know, however, is that “Korean fried chicken” isn’t actually Korean.
It ultimately has its origins with a population of Black people who laid the foundation for what would become the cultural and economic powerhouse known as the United States of America.
During the Korean War Black American men stationed in the Land of Han taught Koreans how to make the crisp and flavorful style of fried chicken that culinary enthusiasts across America enjoy today. This history is already known to several Black Americans. Yet for many non-Blacks, solid histories are just imaginative fabrications until they are validated by middle aged white men who sound smart.
This is why many Black Americans on social media expressed vindication when white chef, food scientist, and historian, Alton Brown—who is actually pretty smart—confirmed the delicacy’s not-so-secret origins during the “Battle Tailgate” episode of his Iron Chef program on Netflix.
American Blacks who laid the foundation for modern North American civilization know how to fry chicken like no one else on the planet. Anyone who argues otherwise can be respectfully dismissed and disregarded as Neuro Mortuus.
Contemplating this truth while eating some fried chicken that I made myself evoked a strange question for me. This question has lead to some meaningful insights through my own exploration of recorded, verifiable history.
So many Foundational Black Americans are “delineating” and cutting all cultural and ancestral ties with what is now designated as the African continent. Many are saying that they are in fact indigenous to North America and do not have any African ancestry that goes back before the African Slave trade.
However, my question is this: if Foundational Black Americans are primarily indigenous to North America, how did they become the best in the world at making friend chicken? I ask this because primary sources show us that fried chicken dishes were only verified in North America AFTER the arrival of African prisoners of war. The first fried chicken references in North America date back to Virginia and the Carolinas between 1700 – 1750.
Many ancient people—including the Romans who were in close proximity to North Africa—fried all kinds of seasoned birds in butters and oils. However we find one of the earliest references to fried chicken, specifically, in an Andalusian cookbook entitled The Book of Cooking in the Maghrib and al-Andalus in the era of the Almohads. If you are intimately familiar with the Moorish occupation of Europe, then you understand that the Almohad Caliphate was one of multiple Moroccan dynasties in al-Andalus located in what is now, Spain. Since the Almohad ruled al-Andalus Spain in the 12th century following their Almoravid predecessors, then we can reasonably conclude that the cookbook dates back to that time. It could be the mid 13th century at the latest.
If North African gentrifiers of Spain were making fried chicken in the 12th century then it is highly probable that North Africans were cooking fried chicken on the African continent before that, given that there is no recorded reference to fried chicken in Spain prior to Moorish incursions into the Iberian Peninsula. This strongly suggests that Southern Europeans got the dish from Africans and not the other way around.
The Fiḍālat al-Khiwān—a Tunisian cookbook (Tunisia is in North Africa)—makes reference to fried poultry which may, or may not, be chicken. It could be fried eggs therefore we cannot read too much into it. According to 14th century Arab traveler Ibn Battuta Africans in Mali West Africa were frying chicken in shea butter. With all that being said, some of the earliest verifiable references to fried chicken go back to Africa and African travels into Spain, Italy, and France via the Moors. The Persians, who were far from the Americas, were frying chicken in sesame oil according to the 10th century Kitab al-Tabikh.
What we cannot overlook though is that chickens were originally domesticated wild birds from Southeast Asia, not Africa or West Asia.
The genetic grafting process that resulted in their creation began around 4,000 B.C.E. The Chinese, for instance, have been frying chicken since at least the Han Dynasty, which was over 2,200 years ago. Few people with operative tastebuds would say that Chinese fried chicken tastes as good as the “Korean” version that Black American GIs brought to Korea during the Korean War, though.
There is reasonable evidence suggesting, but not proving, that the chicken made its way to Chile from the Polynesian islands which isn’t too far from Southeast Asia. But Chile is still pretty far away from North America, where we don’t seem to find them before Spaniards came here. When I say “Spaniards”, we cannot ignore the possibility that these were actually Spanish-speaking Moors of North African ancestry.
Death of an Unsolved Mystery
So how did the Foundational Black American become a master at frying finger-licking birds that don’t fly to a delectable golden crisp? The answer is obvious based on the proven data.
They are among the best that Africa had to offer the Newer World. It was here in North America that displaced Africans put their integrative talents on display in the kitchen as the mothers and fathers of world civilization.
Like an African Vodun adept incorporating new gods and organizational structures into their open ended reality, African cooks synthesized the multiplicity of culinary influences gathered here in the Newer World to bring the entire world modern marvels it had not seen before. One of the grandest is the current iteration of fried chicken that we know and love today.
The Irish and the Scots have a history of making fried chicken in Europe. After doing research on these ethnic groups in more recent years I’ve learned that the Irish and Scots who came to the Americas were originally described as Black according to literary sources from that period.
Go consult Whence the Black Irish of Jamaica by Joseph J Williamson (1932). The Jamaican flag is based on the flag of Scotland, only with different colors. Why? When you read Annals of the Caledonians Picts and Scots (1828) the Scottish Highlanders who adorned themselves with blue body paint—as seen in the Mel Gibson movie Braveheart—are described as Black. On page 7 of the book they are said to have brown skin complexions with curly hair. There are other old books with the similar descriptions.
Brown complexions cannot be confused with the TAN or SWARTHY complexion of a Southern Italian, modern Greek, or modern Arab who simply has skin darker than a common white person. Brown is the skin color of people who are labeled “Black,” which is entirely a U.S. conceptualization.
The only people living in Africa, Central America, South America, Asia, Europe and the Caribbean who regularly identify as “Black” are those who’ve embraced the political philosophy of Pan-Africanism. There a many who have, which has birthed a cultural synergy between Blacks in these regions who share a globalist philosophy that is centered around the common interests of copper-skinned people identified as “Black” when they come to the United States.
I’ve read a great deal about these regions for nearly 35 years AND I have traveled to all of them over the last decade. I didn’t stay at secluded tourist resorts away from the locals, either, so I know a few things which is different from believing many things.
The attack on Pan Africanism is a strategy to politically divide the Children of the Sun into small warring groups so that they can remain fragmented and conquered. This is LITERALLY U.S. foreign and domestic policy laid out in National Security Memorandum 46. Don’t believe me. Read it for yourself right HERE.
The Masters of Deceit gave us an absolute clown who calls himself “The Prince of Pan Africanism” so that every time you hear the phrase “Pan African” you now think of some grifter fuck shit that doesn’t work.
Then on the other side of the ideological fence I see clips of Africans on social media talking about how Foundational Black Americans don’t have a culture, yet I’ve personally walked through African ghettos and saw African youth wearing Tupac and Rick Ross t-shirts. I sat and watched Afrobeats stars on African television mimicking Black American mannerisms and gestures in music videos in forced attempts to look cool. Many love the heavenly flavor of fried chicken breasts, but they refuse to give props to the chef who brought them to paradise without them having to “taste” death.
I will say this though: Much of Africa was not taught Black American history in their schools. Their naive confidence concerning the nature of the Black American is born of ignorance. Africa has only had widespread access to the internet over the last decade. Over 160 million Africans gained access to the internet between 2019 and 2022 alone. This is very recent.
This is the first real opportunity for African youth to learn about Black Wall Street, Foundational Black American scientists, inventors, and thinkers of whom there are many. Walking away from Noir Globalism in 2025 is like shutting down a company that you’ve poured a great deal of time and money into right before it turns a mega profit to the point where you’re just chilling on a heap of gold like Mansa Musa. Still I digress.
The Meta Mechanics of Sacrifice
A thousand years ago a man might slaughter a chicken to address a spiritual malady that affected him and his family. They all would then gather to consume the poultry in their hunger together.
Animals ALWAYS follow natural law, whereas men and women are now prone to rebel against it because of a lack of patience, confidence, or just an outright feeling of unwarranted entitlement.
The sacrificed animal was part of man’s petition of atonement to the spiritual hierarchy that he had a personal contract with. He asked the great spirit, or assembly of spirits, to accept the pure and pristine energy signature of the sacrificed chicken that he and his family would in-turn cloak themselves in. They would become “blessed” which literally means to be covered in the blood of a sacrificed organism.
He retained his human soul and mind while appropriating—with permission—the clean energy of the perfect law-abiding chicken. Think about it like getting a co-signer with exellent credit so that you will be approved for a loan. It’s a temporary cheat code, a work around to get on track and buy some time to get your spiritual currency up because you’re still a fuck nigga.
In principle it isn’t much different from the class nerd letting the dumb jock cheat off of him for a calculus exam. The jock will make the grade for THAT exam, but if he wants to pass the class he’s going to have to learn some calculus.
In life, there are no short cuts on the path to Glory. You have to be truly exceptional at some things to live a worthy existence, and there are no quick magic rituals to achieve that. There will always be trial and error, victory and failure. These are the higher meta mechanics of true sacrifice for real adepts in the making.
I suspect that the Spicy Popeyes Chicken Mania in the Fall of 2019, was a social media promoted mass ritual intended to generate spiritual fuel for the COVID-19 Plandemic that erupted 7 months later in March of 2020.
Popeye’s biggest chicken suppliers were Tyson Foods and Sanderson Farms which were both owned by BlackRock and Vanguard who are among the biggest investors in the major pharmaceutical companies, including Pfizer and Moderna who produced genetic reprogramming agents marketed and sold as “vaccines.” That spicy chicken sandwich that kicked everything off was an Ebo to the gods of TechnoFeudalism.
The Popeye’s Chicken brand is aligned with the Cajun Cuisine of Louisiana. New Orleans, which is in the Bayou State, boasted one of the largest commercial markets for the trade in African prisoners of War prior to the Civil War. Cajun culture is a mixture of West African, French, Spanish and indigenous American culture.
The cuisines created by people who are the descendants of African prisoners of war are so rich and robust because the entire world and its cultures converged in the Americas within a short period of time. This is part of the reason why the so-called descendants of slaves are always at the forefront of cultural innovation movements whether it be fashion, music, and of course, food. The pool of culture to pull from is deep. This is why most of the greatest teachers on ancient high culture and metaphysics are from New York City. It’s because the entire world is literally in New York City.
I look forward to Black America’s imprint being far more visible in the realms of science and technology than it has been. When confronted by the naysayers who proclaim that this will never happen, Black America can do what it’s ancestors have been doing for centuries, and that’s boil ’em in oil.
Peace to you and yours, and may the chicken bones be with you.