This 1800’s fried chicken recipe brings a taste of the past to your table with a tangy marinade, aromatic herbs, and a crispy coating just like our ancestors enjoyed. For more crispy, golden perfection, try our 12 Tomatoes fried chicken, 11-hour fried chicken, or perfect 1 kg chicken fry.

The magic of this 1800’s fried chicken recipe is in its long marination, which tenderizes the meat while layering in rich flavors from spring onions, shallots, and aromatic spices. Unlike today’s quick-fix recipes, this traditional method proves that great food is worth the wait. For more flavorful chicken dishes, try our crispy baked chicken cutlets or Kentucky grilled chicken.

What truly sets this 1800’s fried chicken recipe apart is the unique batter made with white wine. This unexpected ingredient creates an exceptionally light, crispy coating that modern recipes simply can’t replicate. This is literally the easiest recipe ever! Once you master the basic technique, you’ll find yourself returning to this historical gem again and again.

What You’ll Love

Authentic historical flavors with a depth and complexity rarely found in modern recipes
Tender, juicy chicken thanks to the acidic marinade that breaks down tough fibers
Uniquely crispy exterior from the wine-based batter that creates the perfect golden crust

A plate of crispy, golden-brown fried chicken drumsticks, garnished with fresh parsley and served with classic side dishes.

Recipe Ingredients

Get ready to travel back in time with these simple yet transformative ingredients that make this 1800’s fried chicken recipe truly special:

Whole chicken
Lemons
Vinegar or verjuice
Salt and pepper
Cloves and bay leaves
Spring onions and shallots
All-purpose flour
White wine (preferably Rhine wine)
Egg yolks
Vegetable oil or traditional fats
Fresh parsley for garnish

See recipe card below for a full list of ingredients and measurements.

Ingredient Notes

White Wine – Rhine wine was popular in the 1800s for cooking, but any dry white wine will work beautifully in this recipe. The alcohol evaporates during cooking, leaving behind subtle flavors that enhance the batter.
Verjuice Option – If you can find verjuice (the acidic juice of unripe grapes), it makes for a more historically accurate marinade than regular vinegar. Apple cider vinegar makes a good modern substitute.
Frying Fats – While I’ve suggested vegetable oil for modern convenience, lard or tallow would have been the traditional fats used in the 1800s and will give the most authentic flavor if you’re feeling adventurous.

How to Make 1800’s Fried Chicken Recipe

Follow these simple steps to create this historical delight! For precise measurements and a printable version, scroll to the recipe card at the bottom of this post.

A plate of crispy fried chicken served with mashed potatoes, garnished with fresh parsley for a vintage-style meal.

Prepare the marinade by combining lemon juice, vinegar, salt, pepper, cloves, bay leaves, chopped spring onions, and shallots in a large bowl.
Add chicken pieces to the marinade, ensuring they’re fully submerged. Cover and refrigerate for 3 hours.
Create the batter by whisking together flour, white wine, egg yolks, and salt until smooth. The consistency should be similar to pancake batter.
Heat oil in a deep pot or cast-iron skillet to approximately 350°F.
Remove chicken from the marinade and pat dry with paper towels.
Dip each piece in the wine batter, allowing excess to drip off.
Fry chicken in batches until golden brown and cooked through, about 12-15 minutes depending on size.
Drain on paper towels or a wire rack.
Quickly fry parsley sprigs until crisp (about 30 seconds).
Garnish the chicken with the crispy parsley before serving.

Pro Tips

For the most authentic 1800’s fried chicken recipe experience, use a cast-iron skillet for frying – it retains heat beautifully and creates that perfectly even golden crust that makes this historical recipe so special. This recipe is my go-to for a quick dinner fix once I’ve planned ahead for the marination time!

Crispy fried chicken pieces served with a side of dipping sauce, mashed potatoes, and fresh parsley garnish.

Storage and Reheating

Refrigeration – Store leftover fried chicken in an airtight container for up to 3 days. The flavors actually continue to develop, making day-old chicken particularly delicious.
Reheating – For the crispiest results, place cold chicken on a wire rack over a baking sheet and heat in a 350°F oven for 15-20 minutes. Avoid the microwave which will soften the crispy coating.
Freezing – While possible, freezing isn’t recommended as it significantly affects the texture of the coating. If necessary, freeze for up to 1 month and thaw completely before reheating in the oven.

Additions & Substitutions

Additions:

Add 1-2 teaspoons of dried herbs like thyme or rosemary to the marinade for an enhanced aromatic profile
Include a tablespoon of honey in the marinade for a subtle sweetness that was sometimes used in historical recipes
Try adding a pinch of nutmeg to the batter – a popular spice in 1800s cooking that pairs wonderfully with chicken

Substitutions:

Replace white wine with apple cider for a non-alcoholic version that still provides acidity and flavor
Substitute buttermilk for the wine and reduce the lemon juice for a more familiar Southern-style approach
Use gluten-free flour blend instead of all-purpose flour if needed, though the texture will differ slightly from the historical version

FAQs about this 1800’s Fried Chicken Recipe

What was the original fried chicken?

The earliest versions of fried chicken date back to the Middle Ages in Europe. However, the recipe was refined in the American South during the 1700-1800s, often using techniques brought by Scottish immigrants and African slaves who combined their culinary traditions.

Did they have fried chicken in the 1800s?

Yes! Fried chicken was extremely popular in the 1800s, particularly in the American South. It was considered both everyday fare and special occasion food, often prepared for Sunday dinners and community gatherings.

What was the first recipe for fried chicken?

The first documented American fried chicken recipe appeared in Mary Randolph’s cookbook “The Virginia House-Wife” published in 1824. It called for dipping chicken pieces in flour, then frying them in hot fat until golden brown – simpler than this wine-battered version.

What Can I Serve with this 1800’s Fried Chicken Recipe?

This historical chicken pairs beautifully with other period-appropriate sides like buttered peas, mashed potatoes, or a simple green salad dressed with oil and vinegar. For a complete 1800s-inspired meal, serve alongside cornbread or fresh biscuits and finish with a fruit pie or pudding.

I’d absolutely love to hear what you think of this historical recipe! If you try making this 1800’s fried chicken recipe, please leave a review and let me know how it turned out. Your feedback helps other readers and keeps these historical culinary traditions alive!

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