The internet is obsessing over this 18th century fried chicken recipe

San Francisco Chronicle / sfgate.com ^ | Updated 2:45 pm, Wednesday, June 22, 2016 | Alyssa Pereira

[AppyPappy]

The secret is tomato milk gravy. After frying chicken, pour off the fat and leave the drippings. Cut up a tomato and fry it in the drippings along with some flour to make a roux. Then add milk

[Jamestown1630]

I enjoy the Townsends, but I think my favorite on Early American/Colonial cooking is Walter Staib:

https://www.youtube.com/watch?v=VU13i1nRhyY

https://www.youtube.com/watch?v=4Tqmm4lc71o

[dennisw]

Sounds good!!! Serve it on the side for dipping. I don’t want my fried chicken to get soggy with any kind of gravy. IOW don’t pour tomato milk gravy over the fried chicken.

You could also use canned diced tomatoes. They are picked ripe!

[AppyPappy]

Actually, I put it on rice.

[Theo]

Ah. The restaurants/taverns within Historic Colonial Williamsburg are wonderful (though a bit expensive). Next time you’re there, you should pay one a visit. Amazing experience.

[Lonely Bull]

"The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off," costumed video host Jonathan Townsend says in the video description.

I won't be running to the market to try this recipe just yet, but I wonder if people hearing about the recipe now have tried it and like the results. I wonder why this way of preparing chicken apparently became less popular, though it wouldn't be fair simply to assume that "better" chicken recipes became available.

[RegulatorCountry]

Extra time, extra ingredients. Also, I’d imagine not everyone wanted a tart flavor with their chicken. In the modern era, a vinegar marinade might be good because it’s antimicrobial, with all the salmonella worries.

[stylecouncilor]

Foodie ping

[martin_fierro]

Valar Mor-LOL-is