Fried Chicken

Ingredients

• young chickens of any size may be fried
• at least a half inch of fat in the pan
• 1 to 2 tablespoons water or milk

Method

1. 1

   Wipe the chicken pieces dry, season with salt and pepper, and roll in flour.

2. 2

   For a heavier coating, dip in milk or water before rolling in flour.

3. 3

   Use a heavy frying pan with at least half an inch of moderately hot fat.

4. 4

   Place the chicken in the fat, avoiding crowding.

5. 5

   Cook slowly, turning occasionally for even cooking and browning.

6. 6

   The thickest pieces will require about 25 minutes to cook well-done to the bone.

7. 7

   If browning too fast, lower the heat.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 206. The excerpt below is the record exactly as published.

Young chickens of any size may be fried. The usual frying size is two and one-half to three and one-half pounds. A two-and-one-half-pound frying chicken may be cut into fourths or disjointed. Smaller birds may be cut into quarters or halves. Larger fryers should be disjointed. The number of pieces depends upon the weight of the bird and the method of cutting. Chicken is more often fried than other poultry, but other young birds can be fried in the same ways as chicken. There are two ways of frying poultry: in shallow fat (pan-frying) and in deep fat (sometimes called French frying). In the home, fried chicken is most often cooked in shallow fat. Before frying, wipe the pieces dry, sea¬ Poultry and Egg National Board son with salt and pepper, and roll in flour. Or for a heavier coating, leave the pieces wet or dip them in milk or water before rolling in flour. If preferred, dip the chicken in slightly beaten egg diluted with 1 to 2 tablespoons water or milk and then roll in corn meal or fine crumbs. A heavy frying pan should be used for frying in shallow fat. Use at least a half inch of fat in the pan

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