You are in for a treat today!
This fried chicken recipe comes from Nathan Bailey’s 1736 cookbook, “Dictionarium Domesticum.”
And people love it!
This recipe calls for a marinade that is sure to surprise you.
The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off.
You should really try this! This may be just the best fried chicken ever!
Warning – Do not watch this video on an empty stomach.
For those of you who want it in writing, here’s the recipe.
Marinade:
-Juice of two large lemons
-Add equal part of the vinegar of your choice (Malt or cider is preferred)
-1 tsp of salt
-1 tsp of pepper
-2 bay leaves
-1/4 tsp of cloves
-1/2 cup of green onions(or shallots)
Quarter the chicken, or add the individual pieces (e.g breast, thigh, leg) to the marinade.
Leave in marinade for 3 hours.
Batter:
-1 1/2 cup of flour
-Add white wine until similar to pancake batter(you could use cider or water instead of wine if preferred)
-3 egg yolks(add more wine if needed)
-1 tsp of salt
-Mix until it’s even
Cooking it:
-Fill pot with the oil of your choice
-Heat oil to about 350F
-Fry until a light mahogany brown
Garnish:
-Add extremely dry parsley to the oil
-Fry in small batches
People say The History Channel should hire this guy and give him have his own TV show.
What do you think? But let’s talk after you eat this chicken like in 1736.
