Southerndinner
Southern Fried Chicken
From Anson County cook book, 1928
— Mrs. John Dunlap.
Presented as published in 1928. 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
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 11. The excerpt below is the record exactly as published.
SOUTHERN FRIED CHICKEN Unjoint fat young chicken, weighing about two pounds. Salt, roll in flour and fry to golden brown in deep fat. When nearly done, add butter size of an egg. Take up chicken, add flour to fat, let brown and add one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.