Evening Republican, Volume 14, Number 300, Rensselaer, Jasper County, 19 December 1910 — RECIPE FOR FRIED CHICKEN [ARTICLE]

RECIPE FOR FRIED CHICKEN

Southern Btyle Delicious—Fry Joints In Fat of itacon and Dip In Cream and Flour. One chicken, Vi pound sliced bacon, two eggs, 1% cupfuls of milk or thin cream, flour, salt and pepper. For good results choose a tender spring chicken, clean It and cut it at the joints, then let it stand in strong salt water for a few minutes, and after draining it, wipe it dry; fry the bacon and beat an egg until light; rub each piece of chicken with the salt and pepper, using a heaping teaspoonful of salt to a dash of pepper to each two pounds of fowl; dip the chicken in the beaten egg and then in flour until covered, remove the fried bacon to a hot platter and put the chicken in the hot fat; brown well on all sides, then cover the skillet and cook slowly until tender, turning occasionally; put the chicken on the platter with the bacon, add a tablespoonful of flour to the fat, a dash of salt, milk or cream, and finally the yolk of the remaining egg mixed with a tablespoonful of cream; when thick, serve with the chicken and bacon on the platter. If you wish to follow the southern style don’t fail to have cold boiled ham, some boiled rice and _hot biscuit or corn bread to go with the chicken.