Weird, random Wiki thing: Reading about the history of Southern fried chicken on Wikipedia, and it says multiple times that while the Scottish brought over the tradition of battering chicken and frying it in fat, they did not use "seasoning" 
I'm no expert here, but it seemed implausible on its face that the Scottish would not "season" their chicken. What would that even mean—that they could fry the chicken in fat but were too stupid to realize it would taste better with salt and pepper?
Anyway, here's a BBC article from 2020 on the theorized Scottish origins of fried chicken, which includes a recipe from a 1724 British cookbook. Doesn't look unseasoned to me!
bbc.com/travel/article…
bbc.com/travel/article…
There sole source of the "unseasoned" claim appears appears to be a 2008 book, Advances in Deep-Fat Frying of Foods, by two professors of Food Engineering at the Middle East Technical University in Ankara, Turkey
(There are two footnotes attached to the unseasoned claim in the body of the article, but the second one doesn't actually say this)
anyway—don't trust wikipedia!
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