Southerndinner
Southern Fried Chicken
From 365 tasty dishes, 1906
Presented as published in 1906. 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
4101Calories
91 gProtein
129 gCarbs
356 gFat
Full nutrition (34 nutrients)
Calories4101 kcal
Protein91 g
Carbohydrates129 g
Fiber0 g
Sugars12 g
Total Fat356 g
Saturated Fat140 g
Monounsaturated Fat133 g
Polyunsaturated Fat47 g
Omega-30 g
Cholesterol733 mg
Sodium382 mg
Potassium1427 mg
Calcium507 mg
Iron11 mg
Magnesium149 mg
Phosphorus1032 mg
Zinc7.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D11 mcg
Vitamin C5.4 mg
Vitamin A217 mcg
Vitamin E4.8 mg
Vitamin K11 mcg
Vitamin B61.5 mg
Vitamin B122.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)33 mg
Folate246 mcg
Choline425 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 25. The excerpt below is the record exactly as published.
Southern Fried Chicken. Clean and cut up 2 tender chickens. Re- move the breastbones with a sharp knife, leaving two " fillets," and take out the necks, backbones and ends of wings for chicken broth. Wipe carefully with a clean cloth, roll in flour and place in a dripping-pan in which is a deep layer of very hot fat, using half lard and half nice drippings. Cover the pan closely, seasoning with pepper. Cook slowly in the oven from one hour to an hour and a half, turning once and salting when the chicken is a golden brown. When very tender and browned, place the chicken on a hot platter and make a gravy in the pan in 88 June^ which it was fried, pouring oflf all fat, leaving only 2 tablespoonfuls in the pan; add 2 tablespoonfuls of flour, and gradually i cup- ful of milk and i cupful of cream
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Cook this with the app: pantry check, scaling, and the assistant.