Fried Chicken

Ingredients

• a whole chicken
• a liberal supply of lard
• salt
• pepper
• dust it with flour

Method

1. 1

   Cut the chicken into pieces, wash and dry them.

2. 2

   Heat lard in a pan.

3. 3

   Rub each piece with salt and pepper, then dust with flour.

4. 4

   Test lard temperature with a slice of raw potato.

5. 5

   Fry chicken pieces one at a time until brown and cooked through.

6. 6

   Place on a strainer in a warm oven until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 20. The excerpt below is the record exactly as published.

fried chicken for dinner necessitates having stewed chicken for breakfast, either before or after, in order to use the other parts. But this is true economy. Cousin Kate says ; for wdiile the breast and second joints are best fried, the other parts FOOD AND FANCY. 51 are much better stewed, From the breast we get three nice fiying pieces, so nearly alike that you can scarcely tell them apart. Having decided where to cut it, histead of sawing and haggling with a dull knife, and in the stru2:o:le mutilatinor the pieces so that they remind you of ' the ragged edge of despair,' Cousin Kate puts the breast of the chicken on the meat-board, and placing the knife just where she wishes to cut, strikes it a blow that sends the blade through the chicken at one clean stroke. Having washed the pieces and dried them on a soft towel, while the lard, of which there should ))e a lil)cral supply, is heating, we rub each piece of chicken lightly, with salt and pepper, which has l^een mixed together in suitable propor- tions, and just l)cforc dropping into the boiling lard, dust it with flour

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