Wow, that was pretty interesting. Thanks.
I have various recipes for fried chicken (I grew up around Louisville, KY - and I even met Colonel Sanders once, so it is kind of in my blood) I use based on time and effort. That is akin to my longer version but with a more seasoned, vastly more acidic/faster marinade. I have heard of frying parsely but I never have any that is dried like he said; it's either fresh or the dried in a jar. Have to make a point of trying that some time and leave some fresh parsely to dry out.
About 10 years ago, I got really interested in trying to replicate a KFC style chicken and experimented a lot. I got both a counter-top electric deep fryer and a "Chick'n Bucket" pressure fryer. I tried a zillion different methods recommended on the internet (weirdly, there is a UK website that is hard-corps about KFC recipe duplication). My general approach when I want to make "sunday dinner" fried chicken is very much akin to the one in the video:
a)Marinate it in acid (I use buttermilk or vinegar/milk with herbs and overnight vs. short/fast like that)
b)Season and batter
c) deep fry (with a portion of lard in the oil)
It's really heavenly and one thing I find to be effective is using "poultry seasoning" as part of the seasoning. It is a standardized herb blend designed for this purpose, and it works well. There is a place in southern Indiana that sells their unique blend that is reputedly what colonel Sanders used to base his unique blend off of (he had them make his). Marion-Kay, yeah, that's the name. Another thing is I learned it is quite easy to make a gluten-free fried chicken that tastes great; you aren't relying on the gluten component of the flour for any of it's unique properties, so substituting a mild-tasting non-wheat flour is no problem.
I got my basic technique from my grandmother, who got it from her mom who was born in the late 1880s (I knew her as a child), and she got it from her mom. So it's probably not too far removed from that recipe above, just simplified a bit for the working man's kitchen than the servant-staffed kitchen that book was written for.
There are also many simple ways to make quicker fried chicken I do for the kids on a week night - quicker marinate, pan-fry in less oil vs. deep fry in heavier oil/fat/lard.
Next week I'll make some chicken portions and try that recipe but pan-fry. Probably on Tuesday when I start making the cornbread for the dressing I need to prepare on Wednesday. I'll pan fry it, though, because I thoroughly cleaned up the deep fryer and then put it on a back shelf several years ago after gaining too much weight from using it too often.
Thanks for sharing that; I was intrigued and will play with that. I frequently look up recipe histories and enjoy that type of thing quite a bit. If you do, too, since thanksgiving is comping up, look up turkey/chicken Tetrazzini. The history of that with the famous tenor and Delmonico's restaurant is really neat to me. It is a killer thing to do w/left over turkey and I make it whenever I roast a turkey (which is 5 to 6 times a year at least; I love it and we eat it more than just at holidays).