The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum

I saw this recipe on Reddit and it struck a note. The end result came out expected but is certainly was a lot different from our experience of fried chicken. Tasted a bit sour with the vinegar and white wine but over all a good change.

All credits to this wonderful youtube video by Jas. Townsend. I followed the recipe changing verjus to distilled vinegar

The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium DomesticumI saw this recipe on Reddit and it struck a note. The end result came out expected but is certainly was a lot different from our experience of fried chicken. Tasted a bit sour with the vinegar and white wine but over all a good change. All credits to this wonderful youtube video by Jas. Townsend. I ...

Summary

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  • Coursemain course
  • Cuisineenglish
  • Yield3 s 3
  • Cooking Time40 minutesPT0H40M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hourPT1H0M
  • Passive Time3 minutes

Ingredients

Marinade
Large lemons
2
Vinegar
2-3 tablespoons
Salt as needed
Pepper as needed
Cloves
2
Bay Leaves
2
Stems chopped spring onions
2-3
Shallots
2
Boneless chicken
1 kilogram
Batter
Flour
2 cups
Egg yolks
3
White wine
½ cup
For Frying
Vegetable oil
2-3 cups
Garnish
Parsley

Steps

  1. Prep the ingredients
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  2. Chop the spring onions and shallots, extract the lemon juice, grind the cloves, pepper and bring them all together in a large bowl for marination. Add vinegar too.
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  3. Add the boneless chicken to the marinade mix for three hours. I used a mallet to soften and even out the chicken. Also kept the skin.
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  4. Bring together salt, egg yolks, flour and wine little by little till you achieve a fairly good batter consistency.
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  5. In a large enough pan bring the oil to boiling temperature.
  6. Pat dry the chicken from the marinade and then add it to the batter ensuring it’s thoroughly mixed.
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  7. Add to the boiling oil and take them out once its golden brown.
    The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum
  8. Finally garnish with fried parsley

Notes

Somehow I found it difficult to keep the batter and chicken together during frying. It was kind of peeling of.

Some chicken pieces were thicker and it didn’t cook all the way through. I think its important you mallet the pieces or cut them very thin. This is where the pressure frying technique is important.

The 18th Century Fried Chicken Nathan Bailey's 1736 cookbook Dictionarium Domesticum