Fried Chicken

Ingredients

• Put plenty of salt
• pepper
• and flour
• Put plenty of salt pork fat or lard
• and butter

Method

1. 1

   Wipe each piece of chicken with a clean, dry cloth; dredge with salt, pepper, and flour.

2. 2

   Sauté the chicken in hot fat until brown and tender (about 30 minutes).

3. 3

   Only spring chicken ought to be fried, as old birds require longer cooking.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 76. The excerpt below is the record exactly as published.

Fried Chicken Method. — Wipe each piece of chicken with a clean, dry cloth; dredge with salt, pepper, and flour. Put plenty of salt pork fat or lard and butter

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