Home › Recipes › Fried Chicken

Fried Chicken

Very young and tender chicken should be selected for frying. Singe, and remove the pinfeathers, clean and disjoint, as for fricassee. Dust each piece with salt and pepper, roll in flour, and brown in a frying-pan in sufficient Snowdrift to prevent sticking. The chicken should be turned only once, the frying being accomplished slowly in about twenty minutes. Then place the chicken in a pan, dot it with a little extra Snowdrift, steam it for an hour and serve with a gravy made of the drippings in the frying pan. It will probably be necessary to add an extra tablespoonful of flour, a little more salt and pepper, and instead of water, as usual, pour in a cupful of very rich milk or light cream.