Chicken Southern Style

Ingredients

• Cut up the chicken as for frying.
• Dip in beaten egg.
• season with salt.
• and pepper.
• roll in cracker crumbs.
• half cover with milk.
• Put bits of butter over the chicken.

Method

1. 1

   Bake until tender (2 to 3 hours).

2. 2

   Remove cover for last half hour to brown.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.

Chicken Southern Style Cut up the chicken as for frying. Dip in beaten egg, season with salt and pepper, then roll in cracker crumbs. Place in buttered baking dish and half cover with milk. Put bits of butter over the chicken and cover tightly. Bake until tender (from two to three hours) . The last one-half hour remove the cover and let the chicken brown. Hortense K. MacDonald (Sigma). Chicken a la Rome Take tender spring chickens, cut each into four nice pieces (whole legs, and each wing with half of breast attached). Put backs and necks on the stove in a pan of water to cook slowly. If the chickens are not very tender, parboil the legs and breasts in this water for a little while, then take out, dry, and roll twice in egg and cracker crumbs, sprinkle with a little pepper and generously with bits of butter and put into a self-basting roaster. Put a slice or two of bacon on the chicken and put into a hot oven. Now make a rich cream sauce, using the broth, in which the necks and backs are coolcing, to thin to proper consistency, seasoning well with salt and pepper.

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