It all starts with the marinating the chicken for three hours in a mixture of lemon juice, malt vinegar, salt, pepper, ground clove, green onions, and bay leaves. The batter, thin like crepe batter, calls for flour, white wine, egg yolks, and salt. Once the chicken is done marinating, it is coated in batter and fried until a light brown color. The last touch, which is a bit surprising, is some fried parsley. The 18th century had it right all along!
Fry the chicken in lard or clarified butter to get an authentic 18th Century taste.
Watch the video, Fried Chicken In The 18th Century…
What You Need:
- 2 large lemons, juiced
- 1/2 cup verjus or malt vinegar (cider vinegar also works)
- 2 dried bay leaves
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. ground cloves
- 1/2 cup chopped green onions
- 1 1/2 cup all-purpose flour
- white wine (cider or water also works)
- 3 egg yolks
- 1 tsp. salt
- Add all of the marinade ingredients together in a bowl and mix well.
- Throw the chicken into the marinade and let it sit for 3 hours in the refrigerator.
- Take the bowl out of the fridge and add the flour.
- While stirring, add the white wine until the batter is thin (like pancake batter)
- Add egg yolks and sat to the bowl and mix.
- Under an open flame, heat up either lard, clarified butter or oil (first two ingredients are more traditional).
- Grab your chicken out of the marinade and dip it into the batter until it’s completely covered.
- Slowly place each piece of chicken into the pot with lard/butter/oil.
- Fry the chicken until it’s crispy and brown on the outside.
- When the chicken is all done, cook the parsley for a few minutes in the lard/butter/oil until crispy.
- Crumble it over the fried chicken.
- Enjoy your 18th century fried chicken recipe!