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Fried Chicken

Roll the chicken in a little flour, fry in half butter and lard (considerable in the pan), have the butter and lard very hot; after both sides brown, cover over and cook slowly about one hour. If there is much butter or lard in the pan pour it out, then pour on half a cup of boiling water, hold the cover down tight for about five minutes for one side, turn the chicken and do the same for the other side, then leave the cover on until ready to serve.

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