Fried Chicken In The 18th Century? 300 Year Old Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Start with the marinade: combine the juice of 2 large lemons and an equal amount of distilled vinegar.

Add about 1 teaspoon of salt, 1 teaspoon of black pepper, a quarter of a teaspoon of cloves, and 2 bay leaves to the marinade.

Chop about half a cup of spring onions (chaebols) and add to the marinade.

Quarter the chicken or cut it into individual pieces for more servings.

Marinate the chicken in the mixture for 3 hours.

For the batter, mix 1.5 cups of all-purpose flour with enough white wine to create a thin pancake batter.

Add the yolks of 3 eggs and 1 teaspoon of salt to the batter, mixing until even.

Heat oil to about 350°F (175°C) until it shimmers but is not smoking.

Fry the chicken pieces in batches of 3 to 5, cooking until they reach a light mahogany brown color.

Fry parsley in small batches until crispy, ensuring it is very dry before frying.

Serve the fried chicken garnished with the crispy fried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens