Southern Fried Chicken

Name: Southern Fried Chicken
Ingredients: Select a young chicken (1 to 2 pounds); roll in flour with salt and pepper added; with salt and pepper added; dot with butter; place in hot grease

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. W. C. Slate

Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 47. The excerpt below is the record exactly as published.

SOUTHERN FRIED CHICKEN Select a young chicken (l1/^ to 2 pounds). Have a heavy pan with deep fat, roll in flour with salt and pepper added; place in hot grease, dot with butter

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