Fried Chicken In The 18th Century? 300 Year old Recipe

New Instagram – @18thcenturycooking
You are in for a treat today! This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum."

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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. We highly recommend you try this!

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Comments

  • The History Channel should hire this guy and give him have his own TV show instead of that “Ancient Aliens” and “Pawn Stars” crap

    Berk June 22, 2016 12:00 am Reply
    • @Josh Reitsma Mr Tsoukalos’ hair alone is worth watching! 🤣👽

      Perry McCorkle August 5, 2021 6:03 am Reply
    • 👌

      Kane Thompson August 8, 2021 2:15 am Reply
    • While I agree this guy deserves
      A show. I think most people like this are happier on YouTube. They have so much creative freedom and don’t have to change things to make the higher ups happy.

      Ray-A-Day August 9, 2021 6:26 pm Reply
    • Or The Food Channel perhaps. If I were a television exec I’d seek out people like John to create original series, but I’m not sure John would accept. This video alone has over 4 million views, and he has complete control of his own content which he surely would not with television.

      Peremalfait August 12, 2021 1:48 pm Reply
    • @Peremalfait you’re probably right. the tv execs would turn him into a prop on his own show.

      Perry McCorkle August 12, 2021 3:00 pm Reply
  • I couldn’t find the written recipe, so I’ll put in the comments section for convenience 😀

    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

    Hope this helped people who wanted to cook this!

    William Strehl July 14, 2016 7:14 pm Reply
    • THANK YOU!!!!

      Karen Woodruff May 4, 2021 4:36 am Reply
    • 4 years late, but thanks for this. I’m looking forward to trying it.

      falx94 July 13, 2021 5:28 pm Reply
    • That doesn’t make enough marinade for 8 legs. I doubled up.

      Christopher Poulos July 17, 2021 8:45 pm Reply
    • Thank you!!!

      J J August 11, 2021 6:46 pm Reply
    • Nice

      king avocado August 12, 2021 4:36 am Reply
  • That chicken looks absolutely incredible!!!

    Headbanger's Kitchen October 31, 2018 3:49 am Reply
    • Headbanger’s Kitchen Fun to see you here

      Snake_XIX March 10, 2019 8:21 pm Reply
    • 2 of my fav cooking channels interacting. I *stan*

      Cash Money Chanel March 14, 2019 4:08 pm Reply
    • I wonder if almond flour would work with this recipe. 🤔

      Speedy Fly Girl May 29, 2019 4:05 pm Reply
    • Tastes good too, tried it, the vinegar gives it a kick

      Fuzzy Duo June 8, 2019 9:03 am Reply
    • Reminds me of the original kfc

      Tam* January 14, 2021 1:54 am Reply
  • It really blows my mind how anyone can dislike this. Good food and history, this is literally human history.

    DukeOfTennessee117 November 19, 2019 10:51 pm Reply
    • Bots

      every name i make is cringe May 11, 2021 3:07 am Reply
    • Colonel Sanders did

      Michael Blue July 8, 2021 12:19 am Reply
    • Vegans disliked it

      Mac Main July 11, 2021 12:39 pm Reply
    • BLM

      Chris Ballesteros July 30, 2021 10:20 pm Reply
    • @Chris Ballesteros gross

      Dictator Kirby August 4, 2021 2:20 pm Reply
  • Tried this for the second time tonight – it’s starting to come together. Added a small spash of apple cider vinegar to the marinade. Tried a tablespoon on the first time and it was WAY too much. Also added a little ginger and MUTMEG to the batter (half teaspoon wasn’t really enough – I’ll ramp it up next time). Also, used trimmed chicken breast cut to about the size of a McNugget. 6 minutes seems about right on cook time.

    I’m having way too much fun watching your vids, learing about the times, trying new things. Thank you SO MUCH for what you do!

    Scott Lindstrom December 7, 2019 7:28 am Reply
    • @[Bloggins] River by MNL48 is a Bop Marinade must always have garlic! I sometimes use several chopped cloves, especially now with social distancing and working from home.

      riproar11 May 21, 2020 4:56 am Reply
    • @di butler I’m a huge fan of buttermilk marinades! I add apple cider vinegar, Kosher salt, fresh chopped garlic and sometimes dill or basil. I have used plain yogurt too. How long do you marinate chicken as I prefer 24 hours?
      I’ve heard about using baking powder in the batter, but mainly using corn starch for crispiness, and some have mentioned adding confectioners/powdered sugar (which has corn starch in it). Epicurious goes into the science of fried chicken coating.
      https://www.youtube.com/results?search_query=fried+chicken+epicurious

      riproar11 May 21, 2020 5:05 am Reply
    • @riproar11 Yum!

      [Bloggins] River by MNL48 is a Bop May 21, 2020 3:14 pm Reply
    • Mutmeg

      I’m already Sans Undertale September 2, 2020 2:47 am Reply
    • You can hate, wine, cry, complain, throw hissie fits, say this say that….but when it comes to my fried chicken game…you better respect my fried chicken game- QT

      Tom Spencer July 12, 2021 5:10 am Reply
  • thank you for these videos. My husband is going to try one of your bread pudding recipes for this Christmas (he is originally English). I love this since I am an American historian — great to show my students. Thanks again.

    Nancy Garner December 24, 2019 1:13 am Reply
  • He’s as passionate as Steve Irwin is with living animals.

    Aduha Dx December 27, 2019 2:51 pm Reply
    • @bobloblaw4life Well, my bad. Would you be feeling better if i edit it right!? Irwin isn’t quite dead for me and never will..

      Aduha Dx July 9, 2020 2:57 pm Reply
    • @bobloblaw4life Yep, also Anthony Bourdain. I was shook when they died. RIP.

      skrenja December 18, 2020 5:03 am Reply
    • Except he doesn’t abuse the food 😂

      Alex P April 11, 2021 2:50 pm Reply
    • @Alex P Steve never did. With each tv set-ups they did with animals, there’s a thousand more saved because of the awareness Irwin family broadcasted.

      Aduha Dx April 11, 2021 3:02 pm Reply
    • I’m just picturing Town saying, “Byootie! Look at tha’ dalishus mahogany brown culla! Crikey, me nutmeg!” It kinda works…

      Rob Crawford August 3, 2021 7:35 pm Reply
  • This guy is like everyone’s favourite highschool teacher

    jambalaya jones February 4, 2020 8:36 am Reply
    • History teachers were always the soundest

      Lebowski July 21, 2021 3:42 pm Reply
    • Usually the English or History teacher type

      Are You My Dad? July 25, 2021 3:30 am Reply
    • This is the type of guy to welcome his students with his cooking each day and give them a lesson in history. Hands down! Would 10000% put my all into his history class.

      Captainploo July 27, 2021 11:25 am Reply
    • @Shane Wimer p

      Drabmarker August 1, 2021 4:23 pm Reply
    • I was homeschooled so my favorite highschool teacher is my Dad lol

      West Virginia Wildlife August 7, 2021 2:04 am Reply
  • The virgin chef: Fry your chicken until you get that golden brown color

    The Chad Townsend: MAHOGANY BROWN

    Killian March 2, 2020 3:59 pm Reply
    • @Syed Masroor Hussain Don’t be envious of other’s success.

      Ian Mac July 17, 2021 12:50 pm Reply
    • @Nayf …except it isn’t. color isn’t an indicator of doneness, especially as temperature can cause the outside to darken well before the interior is cooked

      Boston Railfan July 25, 2021 5:57 am Reply
    • @Ian Mac stop nagging, no one like you

      Sam Schreiber August 3, 2021 10:50 am Reply
    • @Boston Railfan he probably means the crust is ruined or burnt

      Sam Schreiber August 3, 2021 10:53 am Reply
    • @Ian Mac what implied that I’m jealous? I just made a joke

      Syed Masroor Hussain August 4, 2021 4:33 am Reply
  • Maaaaan. This channel is straight old school; nostalgic and comforting. Helps me slow things down and just feel good about good food.

    Osiris Frazier March 18, 2020 7:39 am Reply
    • Nostalgic? Oldest person on earth righ here folks ^

      Linkovich Chomofsky July 26, 2021 9:07 pm Reply
  • I tried this recipe and was a hit, the whole family loved t. I’m going to do it again for memorial day weekend. Thanks for the great history lesson and great recipe.

    Jose Salas May 20, 2020 11:56 am Reply
  • Made it, loved it, posted it on my German food blog and of course recommended you. Fantastic. Crispy, juicy chicken with a kick of acidity that beautifully matches the warmth of the spices.
    Let me thank you for this channel. It’s a great insight on 18th centuray cooking. Keep up the great work. Stay safe.

    Lars Westerhausen May 22, 2020 10:01 pm Reply
  • My kids flipped over this chicken, they unanimously agreed that it’s their new favorite, we paired it with the 18 th century Mac n cheese and all went into a food heaven coma…true story!

    2l10 June 17, 2020 8:21 am Reply
    • What oil did you guys use too fry it? If you can tell me it would be appreciated

      Anthony Tyler June 11, 2021 6:47 am Reply
    • @Anthony Tyler use canola oil or Peanut oil, they are the absolute best for deep frying.

      Skandal June 13, 2021 4:05 pm Reply
    • FAKE NEWS

      Owly June 26, 2021 3:35 pm Reply
    • @Owly You must have a learning disability.

      Dan Smith July 20, 2021 5:20 am Reply
    • @Skandal appreciate the reply

      Anthony Tyler July 30, 2021 10:55 pm Reply
  • 1720: exquisite and finely crafted fried chicken recipe with all natural ingredients and process.

    2020: pizza roooilllls

    Professor Noah June 25, 2020 2:03 am Reply
    • Sometimes it feels like my hunt for a decent gf pizza roll or bagel bite in the frozen section may never end.

      Mrs. H July 12, 2021 12:52 am Reply
    • @Mrs. H I feel your pain. I have Celiac, and all the bread is just not good

      thraelyad July 18, 2021 7:44 am Reply
    • Pizza rolls are a product of the 90’s commercially. Along side pizza bagels.

      Auklon * July 27, 2021 3:30 am Reply
  • That’s how my grandmother would fry duck legs lol the fried parsley is amazing!

    Aaren Marchi July 8, 2020 9:41 pm Reply
    • Hello, How are you doing today? I’m Patrick 🙂

      Aiden Newell May 25, 2021 1:48 am Reply
    • @Aiden Newell aiden newell youre patrick?

      sprocaster August 9, 2021 7:53 am Reply
  • Kinda blows my mind that over 200 hundred years ago, they deep fried stuff.

    Like who just thought up of “hey let’s heat up a huge pot of butter and throw meat into it!”

    Rainbow King August 2, 2020 5:32 am Reply
    • Make that 2000+x years… In the Roman Empire the street kitchens deep fried everything they could lay their hands on. And I can imagine that they weren’t the first ones.

      Inken Hafner February 27, 2021 11:18 pm Reply
    • Lots of people reached that same conclusion. When you slaughter animals there is SO much fat available for rendering. Also, when you cook fatty meat on high temps you are frying it in oil already. It just makes natural sense that people also deep fry food. Plus it makes things DELICIOUS.

      Mrs Bass-Reeves April 11, 2021 8:25 am Reply
    • deep frying and grilling over outdoor fires have been around for a long time, all the way back to at least the stone age. That’s how they rolled back then, and we’re still doing it today.

      MarieLaVeau May 19, 2021 10:34 pm Reply
    • If the Scottish didn’t invent it, they sure as hell win the title of #1 frying nation.

      Mrs. H July 12, 2021 12:59 am Reply
    • @Mrs. H I always thought that the US might’ve held that title… until I found out what the Scots do. Hats off to them.

      Chris Vuletich July 30, 2021 3:12 pm Reply
  • I’m going through the toughest time of my life, and life just seems next to unbearable lately…That said, John Townsend and this channel almost immediately relaxes my heavy mind and soothes me. I even am able to escape in small doses and, dare I say, I even realize that I’m calmly grinning at my screen with a temporary peace of mind. Thank you for that… it means EVERYTHING right now.

    Echo Narcissis August 19, 2020 8:01 pm Reply
    • @Vincent Perratore God bless

      Chelon Gogan June 29, 2021 4:54 pm Reply
    • You’re not alone…. it will get better. Keep positive….smile once a day, laugh once a day. 🍻

      Tom Spencer July 12, 2021 5:13 am Reply
    • Come to Jesus Christ, who saves some sin death and Hell. Receive the Holy Ghost and rest in Jesus for he will give you peace that surpasses all understanding.

      Hyer 3000 July 15, 2021 3:59 am Reply
    • @Hyer 3000 gtfoh

      Tom Spencer July 22, 2021 4:18 am Reply
    • Almost a year has passed since your original comment. Hopefully, things have gotten better for you since then.

      E Nigma August 6, 2021 5:05 pm Reply
  • This may be just the best fried chicken ever

    Ray Mak August 31, 2020 9:37 am Reply
    • @Cold Dead Hands Hydrogenation is just the reaction of liquid oils with hydrogen gas in the presence of a catalyst (e.g. platinum) to produce a more solid fat. An oil cannot undergo hydrogenation without an external source of hydrogen, so heating oils does not cause them to be hydrogenated. Furthermore, hydrogenation is a reduction reaction, and heating oils in the presence of air will cause the opposite process, oxygenation, instead (in this case by literally bursting into flames). That’s why any industrial-scale hydrogenation is carried out under high pressure and temperature in an oxygen-free environment: https://www.youtube.com/watch?v=drIm8_1CvjQ

      A a rule-of-thumb, the more solid a fat is at room temperature, the more saturated it is with hydrogen. Lard and butter contain fat that is already saturated with hydrogen, so they don’t need to be hydrogenated. They also contain cholesterol that hydrogenated vegetable oil does not, hence the use of specially-made margarine as a cholesterol-lowering butter substitute.

      HenriFaust March 16, 2021 9:00 pm Reply
    • Im about to make it tomorrow. I can’t wait lol.

      Josiah Galicia April 11, 2021 10:50 pm Reply
    • @Josiah Galicia And??? How was it?

      Dan Campbell July 23, 2021 4:42 am Reply
    • No.

      Michael ,The Raging Demon August 4, 2021 2:00 am Reply
    • @Michael ,The Raging Demon yes

      Hauzan Ghali Pasha August 7, 2021 1:00 am Reply
  • “I never measure when I cook, I just use as much as my ancestors tell me to.’ takes on a whole new meaning lol

    Ashley Peverelle March 24, 2021 11:19 am Reply
  • We made this and it was delicious. The marinade provided a nice tanginess. We did not, however, have clove so we substituted it with paprika… Also, we used grapeseed oil with some pork lard that was in the fridge…Thanks for the recipe!

    fuadsflkas July 9, 2021 1:48 am Reply

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