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How To Make Fried Chicken Like They Did In The 18th Century

This recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum", and comes with a bizarre marinade. While I can't wait to try this, there is no way in hell I'd deep fry over an open fire like that. Yikes!
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PepperPeanut
Uploaded 06/21/2016
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