1904 - The Blue Grass Cook Book

Fried Chicken

DDV CULINARY

Prepare young chicken and sprinkle with salt and lay on ice 12 hours before cooking.
Cut the chicken in pieces and dredge with flour and drop in hot boiling lard and butter
--equal parts--salt and pepper,
and cover tightly and cook rather slowly--if it cooks too quickly it will burn.
Cook both sides to a rich brown.
Remove chicken and make a gravy by adding milk, flour, butter, salt, and pepper.
Cook till thick, and serve in separate bowl.