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Fried Chicken - Kentucky Style
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
76Calories
6 gProtein
4 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein5.8 g
Carbohydrates3.7 g
Fiber1.1 g
Sugars0 g
Total Fat4.4 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol21 mg
Sodium1637 mg
Potassium111 mg
Calcium23 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate4.5 mcg
Choline17 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 31. The excerpt below is the record exactly as published.
FRIED CHICKEN— KENTUCKY STYLE. Cut the chicken up ; wash it carefully, wipe it dry, and roll each piece well in flour in which there are salt and pep- per ; fry in hot lard or middling drippings until thoroughly 06 The New Kentucky Home Cook Booh. cooked and a nice brown; cream Irish potatoes, and drop by the spoonful into the drippings (after the chicken lias been taken out) ; this browned is nice to garnish the dish with. Or, mush cut in slices and fried a nice brown, and put in the dish with the chicken, is excellent. Make the gravy ; take one table-spoonful of flour, put in the hot lard or drippings, stir it well, cook a moment, then add one quart of sweet milk, and pepper
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