From Jas. Townsend and Son's 18th century cooking collection on youtube - they also have a website with a section devoted to 18th century recipes.
This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum." This recipe calls for a marinade that is sure to surprise you. The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off. We highly recommend you try this!
From the same youtube channel, if you're going to be replicating the colonial cooking process, you'll need one of these: