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.

this channel is keeping entire nutmeg orchards financially stable

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.

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!

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

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.

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.

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

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

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.

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

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

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

Who else thinks he’s awesome?

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. 🥰💕❤️👍👍

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.

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

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.

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.

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

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!

Frying in animal fat is a lot healthier than seed oils

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

Its great to see YOU posting some cooking once more !

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. 😂

Best fried chicken receipt ever!

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

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

I love time traveling here

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.

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

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

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.

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

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.

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.

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

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

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.

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

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

This dish I have made and it is soooooooooooooooooooooooooooooooooooooo good.

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

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

nothing warms the soul more than a townsends video

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

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.

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

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 .

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.

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... 🤔

Made this tonight. Have been wanting to for 7 years. It was outstanding! All of it is gone. Sent them all here for the recipe.

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!

Why was dropping the parsley in the oil so satisfying?

He is the hero we needed

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!

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!

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.

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

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

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.

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

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

This fried chicken looks so super good

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.

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.

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

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 :)

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...

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

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.

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

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.😊

Dude you are an inspiration...you are answering all the real questions us history buffs really want to ask. Thank you so much for your true dedication and for the truth about our paxt...

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!

Townsend ought to open a shop café devoted to the flavorful cooking of the eighteenth 100 years.

Much love Townsends and Co.

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. 😁

Love this channel and its content

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!

thanks guys, i have been waiting for this video ! Just wanted to ask you if you ever heard of the city of Heidelberg in south germany ? Its a whole 17. and 18. Century city with a huge castle and hundreds of historical buildings. That would be a amazing place for you guys to visit and make a video, if you walk the streets there you really feel like beeing in the 18. century

My grandmother batter dipped her chicken too. It was so crisp on the outside but tender inside.

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.

My go to!: Limes, green Onions, Soy Sauce, Garlic, Termuric, Paprika, Black Pepper, & Salt. Sometimes Coriander, ginger, and Sesamé Oil/Seeds.

I know I'm getting off track my friend but seeing you squeeze the lemons in your hands really hurt me! I fix appliances for a living and the cuts I get would have had me in tears if tried that 🤔😳😁 thank you friend, I have been a subscriber for years and I love your work!!!

You guys are great, keep up the good work!

I feel like I time traveled into this man’s home and now he’s teaching my how to make fried chicken.

Thank you sir for clarifying these ingrediants for us born in the 21 century i cook this recipe last week for a potlock and they really loved it thank you sir

I’ll be straight, I love to watch ur vids while high cause they’re very calming for some reason

You have a great choice of both recipe and music :)