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Fried Chicken


Singe, wash and clean chicken.

Cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces.

Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour.

Put into hot frying pan with 2 tablespoons bacon drippings or butter and brown quickly.

Add a little water, cover, reduce heat and cook slowly until tender.

Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk; boil until thick. This gravy should be rich cream color.


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The New Dr. Price Cookbook (1921).

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