Fried Chicken From 1736 - Comfort Food Origins - 18th Century Cooking 

this channel is keeping entire nutmeg orchards financially stable

Don't forget everyone. There's a lot of ways to support this channel, but the best way is to just send Jon a 20lb bag of nutmeg.

Townsend should open a boutique restaurant dedicated to the savory cuisine of the 18th century.

I've been making this fried chicken and 1796 steak pie for seven years. It just never gets old. Just a fantastic channel.

The lack of nutmeg has also been bothering me for 7 years! Glad to see it remedied.

That chicken looked really fresh considering it is almost 200 years old.

Fried chicken and history, two of my favorite things!

chibbles is a gallicism, from middle english chibbole, ultimately from latin cepulla which simply meant onion

Several years ago I read a reader's comment concerning KFC--that the colonel used allspice. I love allspice so I gave it a try. I've never looked back. The first time I bit into that chicken, it immediately transported me back to my childhood and the original original KFC. It was the warming side missing. I bet it would be great here, too ... Not as strong as a clove and a bit more warmer than nutmeg.

This might be my favorite channel right now. Going through some rough personal stuff at the moment, and having this delicious and educational distraction as been really helpful at keeping me mindful.

John is so reliable in bringing us the cosiest foods. And promoting Big Nutmeg.

Oh man, that freaking crunch. You know the food is incredible when you can literally HEAR the deliciousness.

It's nice to tune out the modern world with all it's headaches and for a few minutes imagine cooking in the 1700s.

Who else thinks he’s awesome?

Thank you Townsends for enriching us with such culture and educating us on old age cooking, etc. The person who created this recipe must have been ahead of their time.

I just tried this recipe out with a lot of other dishes and the fried chicken was my absolute favorite part!! I thought the vinegar flavor would be overpowering but it's not at all - it's actually perfectly subtle! The fried parsley and the green onions enhances the flavor profile so much. If you are thinking of making this recipe, DO IT! It's insanely delicious! Thanks for the video, Townsends!

Here I am, yet again, watching videos of fried chicken recipes from the 18th century…. Never gets old.

Where would we be without nutmeg? Jon, you have given me a whole new perspective on that humble spice. I now enjoy it it my morning coffee. Beautiful recipe. In cooking school they emphasize presentation. This is a wonderful dish that never gets old. Keep the recipes coming.

Great to see it again! I can't believe it's been 7 years

A lard pie crust is still the best...and I remember my grandma's yummy fried in lard chicken!💗

This was always a favorite of mine!! Classic Townsends. Thanks John!! 😁

I love time traveling here

I vividly remember watching this the first time. It was definitely my first Townsends video. So glad I found it! I just wish I had realised how much I love food history before I started taking the wrong prerequisites in college. Love your channel, one of my happiest places online. I also love that I am also here in Indiana so your outside videos are like home.

I have heard Chibols, but only because I also watch Max Miller

I made it tonight. It was amazing the whole family loved it. Really good 👍

Best fried chicken receipt ever!

In the UK we used lard for frying in chip shops right up to the 1980s, as well as using it at home. Vegetarians weren't invented then. 😂

I made it the first time around and everyone that tried it loved it and I thought it was the best I had ever eaten and the parsley really sets it off.

Verjus is also good to add when jelly or jam making since it is high in pectin and helps jelling process. I wonder if it would give the marinade a nice consistency if it was warmed to serve with the chicken. Apparently chibbles is an archaic term which means coarsely ground grain or cereal. My mom used the term to mean I should add a little bit of bread crumbs or dried crumbled dough to something for thickening or flavoring… she was born in the early 1900s; I haven’t heard anyone else use that term before. Thanks for reminding me of her. I still miss her after all these years. 🥰💕❤️👍👍

You should open your own time period themed restaurant with traditional foods. I would absolutely love to go to a sit down meal with my family a taste the past. That looks amazing, as usual.

Seven Years?! It feels like yesterday! Keep up the good work John! ❤

Its great to see YOU posting some cooking once more !

I've had some real good fried chicken before, but nothing that looked so beautiful and so well seasoned from the inside out. I can't wait to try this one out myself.

Looks delicious, now I have a craving for fried chicken.

I absolutely love this channel! ❤ I had my own restaurant 9 1/2 years (years ago) and I enjoy watching how recipes and preparing foods have /haven't changed in hundreds of years.😊

This looks great. Only change I'd make is putting the white parts of the onion into the marinade, and then instead of using parsley as a garnish I'd use the green parts of the onion.

I make this recipe frequently. I love how you have the tang of the lemon juice and vinegar with the sweetness of the white wine. I use balsamic vinegar because I don't have malt vinegar. Love it!

When life is so hard zoning out to your channel is a nice escape. Thanks for the content and making us have a place to run away to.

nutmeg seems to be used for EVERYTHING!!! LOL!!

Put those scallions in the batter and fry them up too.

This dish I have made and it is soooooooooooooooooooooooooooooooooooooo good.

ive been watching since that video, and its such a beautiful thing for you to come back to this. The nutmeg part was too funny. Thank you Townsends!

Since I saw your last video on this, it has been my main fried chicken recipe, I absolutely love it. I used your video as my main source when making it. Love your channel so much.

Perfect video to watch with morning coffee. Another fried chicken job well done!

Shout out to all my fellow Filipino homies who recognize the marinade ❤

Finding that video 7 years ago when I started watching your channel was awesome and I went back and started watching all your videos from before that, even your original mushroom ketchup video. I absolutely love your channel Jon and I wish you and your family continued success :)

I really enjoyed all you hard work mading such an educational and fun videos.

Whenever I tune in I get sooo hungry

You know it's going to be good when the nutmeg comes out 😅. My all time favorite channel

Great video! always enjoy watching this before bed so i can dream with some delicious food like this. I love the historic accuracy of it as well. Keep it up!

7 years!? I remember when it came out. I was one who found this channel before of thay video. Keep them coming!

Chibols looks like the french word ciboulette, wich is a plant that has the same taste as onions ( a bit more delicate) and you only eat the green part. French dude here. I saw the similarity.

I have made this at least once a week since your first video came out. Yes we still enjoy it. Thank you John

It is nice to see where so many things started for this channel revisted. I think that video was the first one of yours that i watched.

Why was dropping the parsley in the oil so satisfying?

Crush your green onions into paste for your marinade! Leaving them in little salad chunks won't do anything to flavor your chicken. In the modern day you'd blend your marinade; back then they'd mortar and pestle it.

I love this channel and what you do. Thank you.

Thanks for revisiting this recipe, i appreciate the care youve taken to expand upon the history of the recipe and how your filming and audio has improved. I think you are building a video series that will stand the test of time, like the Woodwright's Shop or This Old House.

He is the hero we needed

I'm gonna make this later in the week:)

This was the recipe that started me on this channel many years ago. I’m soo glad you revisited it. ❤️

I've lost count how many times I've watched the first fried chicken video. I've made it a few times and never regretted it. So delicious.

Who among us (aside from vegetarians and vegans) does not like them some good friiiied chicken?!? I'm going to try this one for sure. I bet that marinade would work with pork as well... 🤔

If I ate 1736 fried chicken, I'd probably never go back to KFC.

I particularly appreciate the music used for the deep-frying sequences in this, and the video right before it!

Another outstanding video, Because of you I have been trying nutmeg with all my spice blends.

You put parsley to fry and I accidentally did that with sage fresh Sage that I had and my daughter has been wanting to do it again ever since she absolutely adored it, I think you should try that, considering that you used nutmeg why not try fresh Sage instead of parsley... You change the recipe so why not change it with nutmeg so why not with one other thing, fried sage instead of parsley.

I’ve seen several Caribbean chicken recipes where chicken bites or pieces are marinated before frying, most often with a seasoned lemon juice base. I’ve marinated chicken before baking it. Can’t go wrong with chicken. I think Nicholas Cresswell and Dr. Hamilton were eating extremely well: chicken and bacon. Yummm

The original fried chicken video is what got me into this channel, so I'm glad for the updated version. Hope you remake the baked beans video as well.

When im stressed from the business i started i listen to this channel. It brings me a sense of calm and comfort i can't describe. Thank you to all the folks at Townsend, thank you for providing a sense of equilibrium.

Frying in animal fat is a lot healthier than seed oils

You’re eating seven-year-old chicken? Lol.

18th century fried chicken was also the first video which introduced me to townsends like 2 years back. Since then I have been hooked on. 😁

No joke I rewatched some of his old vids from 7 years ago. This man does not age!!!

The green onions or scallions are used a lot in the chinese cuisine. Specially in dishes with rice and noodles.

Like I said with the original video: what's fascinating here is that this recipe is like a time capsule of the evolution of modern fried chicken. You can definitely see some of the elements we associate with the dish in the 21st century, but there are also things like verjuice, chibols and lemon that you typically don't associate with a marinade for fried chicken (mostly because they didn't have access to some of the modern spices and seasonings, like chilies), and the breading in particular is a lot lighter. However, the use of frying with lard is very clearly something that can be traced to the Scots, while a lot of spice mixtures (even this one) can be traced to West Africa, though with a distinctly European twist.

I still make this from your earlier fried chicken from a couple years ago when i fell in love with your channel

Weird to think that when the original frisnd chicken episode was uploaded was the time i first foujd this channel and its now seven years since then, SEVEN YEARS! And the channel has stayed awesome ever since, its just gotten better!

I love this fried chicken recipe and I have returned to it again and again. So happy to see you revisit!

Cibol , chibole , chiboule ( allium fistulosum ) Welsh / Spring onion found in many 17th C on cookbooks . When creating my seed library for the English Civil Wars period back in thrb1990s and referencing descriptions found in Parkinsons , Markham etc., I found that variety 'Paris Silverskin ' came close and in an old market in Spain a variety called 'Chibolitas ' unsurprisingly and probably original and still available. Seed oil was produced in the 17th C from Brassica v.Rapum I.e . Rapeseed , to treat woollen cloth after the dying process and grown in quantity equal to Linum Perrene ( Linen /Linseed) on farms around London for paint , waterproofing , cere cloths etc., but are not mentioned in the cooking process . Cider vinegar became popular in the Americas around 1700 . It was prescribed there as a cure for pneumonia in the 18th C and later formed the base of a drink called switzel which included water , lemon juice , maple syrup , ginger and nutmeg .

Great video Sir!! Makes my mouth water!! Gotta try that recipe!!! Cheers, Shannon

You guys are great, keep up the good work!

this is so relaxing to watch.. i love it sm

Love this channel and its content

Thank you for doing this again, Ive meant to do this recipe since it was the first video of yours I ever saw and made the subscribe. Ill make this before the summer is out.

New to your channel. The production value and camera work in this is exceptional. Well done. New subscriber.

Good to see you again Townsends fantastic as per usual learned Actual History from this man than any school.

New Townends video, my Sunday is complete!

Rarely miss a new video. Just visited Conner Prairie again (near Indianapolis) and couldn’t help thinking of you as we strolled through the 1836 Prairie Town. New to this area and a visit to your store is on our shortlist. Good stuff!

Love your videos, thank you.

You had me at "fry them in lard".

Jon you make me feel old, with my memory problems the fact that I remember it as if it was yesterday not seven years ago...

Straight-up delicious. My neighbors were really curious about my attempt at this one, as mentioned ingredients not normally associated with fried chicken. I had not watched the prior video on this so I wasn't sure of the quantities of ingredients, but it came out fantastic. Lets just say, that there is none left, and a repeat is forthcoming...

I really enjoy your content. Great stuff sir!

Awesome looking fried chicken. This series is amazing. Cheers!

I remember that old video, it was the first one I watched on your channel. I even tried making it and it turned out well

Strong positive for the anachronistic lavalier mic is that it gets you that lovely crunch sound. This one may not be about sausage but it's a real banger sir.

Good to see a post again, you've been absent from my feed for too long. Definitely going to try this one when I get a new bbq with a hob. I don't have a hood for my stove and I don't want to grease up the apt. Lol. Would love to see an historical fondue video. Yes I was born in 69 and my 70s early 80s are showing. I don't care fondue is fun.

That was cool to watch, Learning something new everyday .

Your videos are always so interesting.