18th century fried chicken recipe is taking the internet by storm

Cafe Society
1

The recipe sounds delicious. Very flavorful marinade and the use of the wine in the batter is very interesting.

I will give this a try this weekend. Heading to the grocery store later today. We plan on cooking chicken tenders. Without the fistful of twigs. LOL

2

That guy’s youtube channel is awesome. I’ve tried a bunch of stuff he’s made, and I still have 2 lb of rendered suet in my freezer to use.

3

I saw this and thought it looked delicious! I plan on making it (or a version of it–I don’t generally fry things.)

4

I’ve become really fascinated with this channel as well. Probably never cook anything from it, but it’s fun to watch.

5

I would try this, except

  1. I never deep-fry chicken, only pan-fry, and that not very often
  2. Everyone knows you get more flavor into your bird with a DRY RUB rather than a marinade
  3. Egg batter? With wine in it? After years of experiment, I coat the chicken only in seasoned flour

Okay, so I won’t try it.

6

I’m intrigued.

Though, I also feel like modern day chickens probably bear little relationship to colonial chickens, and probably the quality of our wine is better, so it’s a slight stretch to call it the “Colonial Flavor”.

7

I’m pretty sure the fistful of twigs is an important part of the flavor profile, too :stuck_out_tongue: