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Fried Chicken


Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Sauté in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about 1/4 cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy.


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Fifty-Two Sunday Dinners (1913).

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