A representation of how this dish might look when finished.

Fried Chicken A

Name: Fried Chicken A
Yield: 4 servings
Ingredients: 1 young tender chicken, disjointed; 2 cups shortening for deep frying; ½ teaspoon salt; ¼ teaspoon white pepper; ½ cup flour

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.

Ingredients

4 servings

1 young tender chicken, disjointed
2 cups shortening for deep frying
½ teaspoon salt
¼ teaspoon white pepper
½ cup flour

Method

Select young tender chicken, disjoint, wash carefully, and let stand overnight in the refrigerator.
Drain the chicken but do not wipe dry.
Season with salt and white pepper, and dredge well with flour.
Fry in deep shortening heated to 360 degrees Fahrenheit (hot enough to brown a crumb of bread in sixty seconds) for ten to twelve minutes.
Drain and place on a hot platter garnished with parsley and rice croquettes.

Original recipe, verbatim

Fried Chicken

Chicken Crisco

Select young tender chickens and disjoint. Wash carefully and let
stand over night in refrigerator.

A

(Katt B. Vauthn)

Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Fry in deep Crisco hot enough to brown a
crumb of bread in sixty seconds. It requires from ten to twelve minutes
to fry chicken. Drain and place on a hot platter garnished with parsley
and rice croquettes.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.