Southerndinner

Fried Chicken

Name: Fried Chicken
Yield: 1 servings
Cuisine: Southern
Ingredients: Cut the chicken into joints; Pry each joint in batter; garnish with fried parsley; Hand tartai'e sauce

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 185. The excerpt below is the record exactly as published.

Fried Chicken. — Cut the chicken into joints after it has been wiped or washed clean. Pry each joint in batter (see page 157, garnish with fried parsley. Hand tartai'e sauce

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