The surprising tartness of 18th-century fried chicken
Step back to 1736 to rediscover a lost way of preparing fried chicken. This video explores a centuries-old recipe that uses a unique, tangy marinade to balance a sweet batter.
The recipe featured in this video originates from Nathan Bailey's 1736 cookbook, 'Dictionarium Domesticum'. The preparation relies on a specific contrast of flavors: a tart marinade paired with a sweet batter, creating a dish that differs significantly from modern fried chicken iterations.
Source: Fried Chicken In The 18th Century? 300 Year Old Recipe
