Fried Chicken a la Kentucky

Ingredients

• Clean, singe and cut into pieces for serving two young chickens.
• Sprinkle with salt and pepper
• roll in flour
• add flour and brown in two tablespoons of butter
• pcikl one-half cup of good cream

Method

1. 1

   Clean and cut chickens, sprinkle with salt and pepper, roll in flour.

2. 2

   Fry in hot lard until browned on all sides.

3. 3

   Remove and make a sauce with flour and butter, adding milk to thicken.

4. 4

   Just before serving, add cream and pour sauce over chicken.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 59. The excerpt below is the record exactly as published.

Fried Chicken a la Kentucky. Clean, singe and cut into pieces for serving two young chickens. Sprinkle with salt and pepper, and roll in flour, having the chicken wet, so that as much flour as possible will stick to the pieces. Put into fry- ing-pan in very hot lard, and cover closely, and brown Avell on all sides. AVhen the pieces are all browned, remove them to hot pan, and pour off the fat and add flour and brown in two tablespoons of butter, and to this add milk to make a rather thick sauce. While sauce is boiling, loosen all the brown caramel from bot- tom of the pan, to give the sauce a good flavor and also 126 SCIENTIFIC COOKING. color. Just as you go to send to table, pcicl one-half cup of good cream

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