Recipe: Alabama Fried Chicken

Roll Tide!

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.