1860s Period Foods - Including Good Down Home Eatin'

[Laurie Verge]

My family has a very easy one and it has always earned raves. After washing and patting the pieces dry, we salt and pepper each piece so that the meat itself is seasoned and then dredge it in flour (not heavily). For a Southerner, the key to good chicken is the frying pan. Only the old-time, heavy, iron skillets do a good job. Gobs of solid Crisco melted down until it's bubbling hot - and then reduce the heat so that it doesn't brown the chicken too fast and leave the flesh near the bone still rare.

Some people dip their chicken in egg before dusting with flour. It just doesn't appeal to me. And, I can't stand ones that are done with heavy batter. Again, it's all in what you have been raised with.