When this video of a man making fried chicken the same way people from 1736 made it went viral, we knew people would want to try it out for themselves. Because how could you not make 280-year-old fried chicken? And even if you aren’t a history buff, you’ll at least get some pretty great chicken out of it. Well, the recipe survived after all these years for a reason, and you’re about to find out why. Spoiler alert: it tastes pretty damn good.
280-YEAR-OLD FRIED CHICKEN
What you need
- Whole chicken, quartered
- Lemon juice from 2 large lemons
- Distilled vinegar, equal amount to lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cloves
- 1/2 cup chopped green onion
- 1 1/2 cups flour
- White wine, as needed (can also use cider or water)
- 3 egg yolks
- Parsley, for garnish
What you do
- Mix lemon juice, vinegar, 1 teaspoon salt, pepper, cloves and green onion together in bowl to make marinade.
- Marinate chicken in mixture for 3 hours.
- In a separate bowl, add flour and mix in a little bit of wine until batter reaches consistency of thin pancake batter.
- Add in egg yolks and 1 teaspoon salt until batter is smooth and even.
- Remove chicken from marinade and coat in batter.
- Heat pot of oil to 350F.
- Carefully place chicken in oil and cook until crisp and golden brown.
- After all chicken is cooked, add parsley into boiling oil until crisp. Sprinkle parsley over chicken as garnish.
- Dig in to your two-century-old chicken.
Recipe adapted from Nathan Bailey’s 1736 cookbook, Dictionaries Domesticum