# 18th century fried chicken recipe is taking the internet by storm **URL:** \ **Category:** Cafe Society\ **Created:** [June 24, 2016, 5:20pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252 "2016-06-24T17:20:18Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [June 24, 2016, 5:20pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/1 "2016-06-24T17:20:18Z")
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 > **[This 18th century fried chicken recipe is taking the internet by storm](https://www.nydailynews.com/2016/06/23/this-18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/)** > > Colonial fried chicken, just in time for Independence Day. A video of a historical reenactor cooking an 18th Century fried chicken recipe has gotten more than a million views online. The recipe was… > [@](#): > > The tart marinade — lemon juice, vinegar, salt, pepper, bay leaves and chopped green onions — is key to recreating the taste settlers enjoyed 280 years ago, says video host Jonathan Townsend. > [@](#): > > Townsend, harkening back to the colonial era, stirs the flour, white wine, salt and egg yolk batter with a fistful of twigs. ---
**Author:** ![muldoonthief](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muldoonthief/32/3188_2.png) [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)\ **Post date:** [June 24, 2016, 5:24pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/2 "2016-06-24T17:24:12Z")
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. ---
**Author:** ![BrassyPhrase](https://avatars.discourse-cdn.com/v4/letter/b/ea666f/32.png) [@BrassyPhrase](https://boards.straightdope.com/u/BrassyPhrase)\ **Post date:** [June 24, 2016, 6:18pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/3 "2016-06-24T18:18:36Z")
I saw this and thought it looked delicious! I plan on making it (or a version of it–I don’t generally fry things.) ---
**Author:** ![h.sapiens](https://avatars.discourse-cdn.com/v4/letter/h/e0b2c6/32.png) [@h.sapiens](https://boards.straightdope.com/u/h.sapiens)\ **Post date:** [June 24, 2016, 8:19pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/4 "2016-06-24T20:19:52Z")
I’ve become really fascinated with this channel as well. Probably never cook anything from it, but it’s fun to watch. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 24, 2016, 8:33pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/5 "2016-06-24T20:33:41Z")
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. ---
**Author:** ![Sage\_Rat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sage_rat/32/399_2.png) [@Sage\_Rat](https://boards.straightdope.com/u/Sage_Rat)\ **Post date:** [June 24, 2016, 8:44pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/6 "2016-06-24T20:44:48Z")
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”. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [June 24, 2016, 9:40pm UTC](https://boards.straightdope.com/t/18th-century-fried-chicken-recipe-is-taking-the-internet-by-storm/758252/7 "2016-06-24T21:40:04Z")
I’m pretty sure the fistful of twigs is an important part of the flavor profile, too 😛