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Fried Chicken, Southern Style

Name: Fried Chicken, Southern Style
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 young chickens, cut in pieces for serving; 1 pound fat salt pork, cut in pieces; 2 cups White Sauce, made with half milk and half cream; Flour for dredging; Salt; Pepper

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

679Calories

11 gProtein

26 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories679 kcal

Protein11 g

Carbohydrates26 g

Fiber0.3 g

Sugars3.3 g

Total Fat59 g

Saturated Fat20 g

Monounsaturated Fat27 g

Polyunsaturated Fat8.2 g

Omega-30 g

Cholesterol70 mg

Sodium1176 mg

Potassium282 mg

Calcium104 mg

Iron2.1 mg

Magnesium25 mg

Phosphorus224 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0.6 mg

Vitamin A108 mcg

Vitamin E0.3 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate44 mcg

Choline12 mg

Caffeine0 mg

Water82 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 141. The excerpt below is the record exactly as published.

FRIED CHICKEN, SOUTHERN STYLE 2 young chickens, cut in 1 pound fat salt pork, cut in pieces pieces for serving 2 cups White Sauce (p. 191), made Salt, pepper with half milk and half cream Flour for dredging

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