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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Wonderful with mashed potatoes and cream gravy. Corn fritters or cornbread are a terrific side with this. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 lbs frying chicken, cut up |
3/4 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup butter |
1 cup water |
Directions:
1. Rinse chicken pieces and dry.
2. Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
3. Place butter in a skillet and melt.
4. Put floured chicken parts in skillet and brown quickly on all sides.
5. Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
6. Remove lid and let chicken fry slowly.
7. Serve piping hot.
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