Fried chicken is pure comfort food , and you may reasonably bear that it will be prepare using standardised methods wherever you go . Unless of course of instruction you were planning on clip move around to the eighteenth century .
The formula in question comes from Nathan Bailey ’s Dictionarium Domesticum , and is cooked here by Jonathan Townsend whoseYouTube channelis dedicated to researching and making food from the Colonial and Pre - compound era . Sure , that ’s about one step remove from war reenactments , but Townsend ’s video recording provide bewitching insight into how solid food preparation has evolved in the last 200 - plus years . In this case , while the remainder consequence looks much the same , the recipe deviates from the modern norm every step of the direction .
A good fried crybaby formula will secernate you to marinade the fowl in a buttermilk foot for at least several hour or even overnight . Nathan Bailey ’s call for a marinade primarily made of lemon juice and malt vinegar , and for only a three hour soaking . In the pre - factory farming days , chickens possibly had tougher , gamier kernel , and this might have serve to tenderise it somewhat . But that ’s consummate surmisal .
Likewise , breading is usually done in two parts : wet and wry . The wet share can be a amaze egg or leftover buttermilk , while veteran flour , breadcrumb , or ( if you ’re fancy ) panko provide the dry coat . Rinse and repeat until your desired level of crunchiness is achieved . Bailey ’s single - step concoction of flour and blanched wine , while probably scrumptious , is much near to a corndog batter . And as Townsend signal out , the cooks of the metre were more potential to be frying in lard or clarified butter instead of vegetable oil .
How exactly did we get from one adaptation of deep-fried chicken to the other ? And why are n’t we using almost any of the same flavors anymore ? For our tastebuds ’ rice beer Mr. Townsend , we beg you to research this topic further .
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