Which 1747 cookbook by Hannah Glasse includes an early English recipe for fried chicken?

Hannah Glasse’s 1747 cookbook The Art of Cookery Made Plain and Easy includes an early English recipe for fried chicken.

Glasse’s book was first published in London and became one of the most influential English cookbooks of the eighteenth century. Its recipes used accessible language and practical instructions, helping it reach household cooks beyond aristocratic kitchens.

The fried-chicken recipe is notable because fried chicken is now strongly associated with the American South. However, frying poultry was not invented in the United States. European cooking traditions already included recipes for frying chicken, while West African culinary knowledge and Scottish immigration also influenced the later development of American fried chicken.

The cookbook went through many editions and remained in print for generations. Its title is often shortened to The Art of Cookery, but the full title identifies the specific work asked about here.