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Now here is a unique fried chicken recipe
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Picture of Bill/Oregon
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And it was first published in England, in 1736! Jonathan Townsend's business is providing clothing and equipment for 18th and 19th-century re-enactors. He has some great Youtubes. Will have to try this recipe, and you can be assured there won't be any damned canola oil involved.

https://www.youtube.com/watch?v=RPfORR5ffuY&t=1s


There is hope, even when your brain tells you there isn’t.
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Posts: 16398 | Location: Sweetwater, TX | Registered: 03 June 2000Reply With Quote
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That does look good. My go-to marinade has always been an Italian dressing because of the vinegar. I grilled a tomahawk ribeye a few nights ago that had been marinaded. Just delicious.


~Ann





 
Posts: 19168 | Location: The LOST Nation | Registered: 27 March 2001Reply With Quote
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Ann, I've done the same marinade with butterfly pork chops.
 
Posts: 4230 | Location: Austin,Texas | Registered: 08 April 2006Reply With Quote
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Picture of Bill/Oregon
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Agree on the Italian. I make up a batch for marinade when doing shrimp kebabs. Hmm. It has been too long.


There is hope, even when your brain tells you there isn’t.
– John Green, author
 
Posts: 16398 | Location: Sweetwater, TX | Registered: 03 June 2000Reply With Quote
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This is all making me hungry! clap
 
Posts: 4230 | Location: Austin,Texas | Registered: 08 April 2006Reply With Quote
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OK, ya got me, will come to local table in a week or two



Don't limit your challenges . . .
Challenge your limits


 
Posts: 4231 | Location: TN USA | Registered: 17 March 2002Reply With Quote
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Finally did some drumsticks yesterday, and that marinade is unexpectedly excellent. I think I will try it soon with shrimp.


There is hope, even when your brain tells you there isn’t.
– John Green, author
 
Posts: 16398 | Location: Sweetwater, TX | Registered: 03 June 2000Reply With Quote
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