Wonderful with mashed potatoes and cream gravy. Corn fritters or cornbread are a terrific side with this. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Ingredients: [‘frying chicken’, ‘flour’, ‘salt’, ‘pepper’, ‘butter’, ‘water’]
Quantity of Ingredients: [“3 lbs frying chicken, cut up “,”3/4 cup flour”,”1 teaspoon salt”,”1/4 teaspoon pepper”,”1/2 cup butter”,”1 cup water”]
Number of Servings: 4
Steps: [‘Rinse chicken pieces and dry.’, ‘Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.’, ‘Place butter in a skillet and melt.’, ‘Put floured chicken parts in skillet and brown quickly on all sides.’, ‘Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.’, ‘Remove lid and let chicken fry slowly.’, ‘Serve piping hot.’]