Southerndinner

Chicken, Fried

Name: Chicken, Fried
Cuisine: Southern
Ingredients: the chicken; four ounces of lard; a half-pint of sifted meal; salt

From Jane Hamilton's recipes, 1909

Ensure chicken is well-prepared before frying.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 8. The excerpt below is the record exactly as published.

CHICKEN, FRIED. Prepare the chicken for frying in the same manner as for a fricassee, taking out the breast bone, which should be done also with the fricasseed chicken. Put four ounces of lard in a frying-pan of the right heat; dust the chicken with flour, and rub a little salt (42) JANE HAMILTON'S RECIPES on it. Put it in the pan and let it fry until it is a light brown. Have a half-pint of sifted meal

Cook this with the app: pantry check, scaling, and the assistant.