Fried Chicken

Ingredients

• a young, very plump chicken
• a cupful of sifted flour
• a heaping teaspoonful of salt to each capful of water

Method

1. 1

   Dress and cut the chicken into pieces.

2. 2

   Soak in salt water, dry, and coat with flour.

3. 3

   Fry in boiling lard until golden brown, ensuring not to crowd the pieces.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 84. The excerpt below is the record exactly as published.

Fried Chicken Nothing but a young, very plump chicken will be good fried. As the chicken is dressed, cut off the wings, then the legs, then the thighs (using a sharp knife, and being careful to cut just where it is jointed). Then separate the breast from the back, dividing the body of the chicken into two parts. Cut the breast in two pieces lengthwise, as nearly equal in size as pos- sible; then cut the back crosswise, making two pieces. If the chickens are very small, cut off the wings, then cut the fowl in four pieces. The chicken should be killed the day before using, and kept in a cool place. Fifteen minutes before cooking, put in salt water, using a heaping teaspoonful of salt to each capful of water, letting the water come up well over the fowl. Take them out of the water, dry lightly ; have in an- other vessel a cupful of sifted flour

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