Southern Fried Chicken
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
More cream and less cooking gives a white sauce, but brown sauce is preferred.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 36. The excerpt below is the record exactly as published.
Southern Fried Chicken. Season flour well with salt and pepper, mixing thoroughly. Cut young chicken in 10 pieces, wash and dry, leaving the parts just moist enough to allow the seasoned flour to adhere to them. Put in frying pan equal parts lard and butter, and fry the chicken brown, turning frequently, as it must be thor- oughly cooked. Take from pan, add cream or milk to the gravy
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