Alabama and three other variations (including croquettes!) below the fold.
“Nothing is ever so welcome as chicken Maryland.”—The Encyclopedia of Cooking Complete in 24
Volumes, Volume 4: 250 Ways to Prepare Poultry and Game Birds (1953)
FRIED CHICKEN
MARYLAND AND SOUTHERN FRIED, HAWAIIAN, CROQUETTES, AND ALABAMA FRIED CHICKEN AND
TURKEY VARIATIONS
Allow ¾ lb each
2 young frying chickens, cleaned, cut into halves or
quarters, washed carefully and dried
¾ C flour
1 tsp salt
¼ tsp pepper
3 Tbsp fat
1 C water
Cream Gravy (see recipes in Basics section)
Corn oysters or small corn fritters (for serving; see
recipes in Vegetables section)
Broiled bacon (for serving)
Combine flour, salt, and pepper in a bag, add chicken
pieces, and shale to coat well. Brown chicken pieces quickly in fat. Reduce
heat, add water, cover skillet, and cook slowly until chicken is tender, about
30 minutes. Remove lid and let chicken fry slowly. Serve with Cream Gravy.
SOUTHERN FRIED CHICKEN VARIATION
Prepare chicken as for Fried Chicken Maryland but cover
skillet at beginning of cooking period. Do not add water. Cook slowly turning
only once. Serve with Cream Gravy in a separate dish.
CHICKEN HAWAIIAN VARIATION
Serve Southern Fried Chicken Variation with hot cooked rice
and sautéed pineapple slices.
CROQUETTES VARIATION
Mix 3 ½ C cooked chicken meat with 2 C thick White Sauce
(see recipes in Basics section). Shape, roll in egg and crumbs, and brown in
hot deep fat.
ALABAMA FRIED CHICKEN VARIATION
Prepare chicken as for Fried Chicken Maryland except dip
portions of chicken into beaten egg before dredging with seasoning and flour.
Fry quickly in small amount of fat. Cover as soon as browned, lower heat and
cook until tender, about 30 minutes.
FRIED TURKEY
Use young birds, or older birds steamed or parboiled. Cut
turkey into serving portions, prepare and cook as for Alabama Fried Chicken.
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