Fried Chicken Dinner

Fried Chicken Dinner



By Jessica Gerald


Fried Chicken

Dress, clean, and disjoint 2 chickens. Rub chicken over with a half lemon cut in half lengthwise. Sprinkle with salt, pepper, and dredge with flour.

Saute in hot shortening until richly browned, turning often. Reduce heat, cover, and let cook slowly until tender. It may be necessary to add a little liquid – about 1/4 cup of hot water or broth. Remove to serving platter and surround with corn fritters. (recipe below) Pass the cream gravy (recipe below).


Cream Gravy

1/4 cup butter
1 slice onion
1/4 cup flour
1 1/2 cups well-seasoned chicken stock
1/2 cup hot cream
1/2 teaspoon salt
1/8 teaspoon pepper

Cook butter in a saucepan with onion till it is delicately browned. Remove onion. Add flour mixed with seasonings. Stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy.


Corn Fritters

2 cups grated corn
1/4 cup milk
1 1/3 cups flour
2 teaspoons sugar
1/3 cup melted butter
1 teaspoon salt
1/8 teaspoon pepper
3 eggs, well-beaten

Mix corn, milk, flour, sugar, and salt. Add eggs. Drop by tablespoonfuls on a hot, well-greased griddle and cook as griddle cakes until browned on one side. Then turn and brown the other side.


Cranberry Ice
1 pound cranberries
2 cups water
2 cups sugar
Juice of 2 lemons

Wash and cook cranberries with water until tender. Sift, add sugar, and stir until thoroughly dissolved. Cool, put in lemon juice, and freeze. Serve as a dessert or in sherbet glasses as an accompaniment to poultry.


About the Author:

Jessica Gerald is the publisher of Old Fashioned Homemaking. She has also compiled Healthy Eating Tips Ebook.

Articles Source: Fried Chicken Dinner