You are in for a treat today! This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum." This recipe calls for a marinade that is sure to surprise you. The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off. We highly recommend you try this!
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Tagged under: chicken,fried chicken,jas townsend son,18th century cooking,reenacting,history,historical reenacting,jon townsend,campfire,food,cooking
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