2 1/2 lb. frying sized chicken
2 c. (more or less) buttermilk
2 c. (more or less) flour
lard enough to fry chicken
Soak chicken in salt water for 2 hours, then cut into pieces (this
chicken was from the farm - very fresh). Dip chicken pieces in
buttermilk (the buttermilk came from cows on the farm, churned to
make butter and buttermilk). Dip the chicken covered with
buttermilk in flour until covered well. (The flour came from wheat
grown on the farm and carried to Wardfork Mill in Charlotte C.H. to
be ground into flour.) Then she would carry it piece by piece
across the kitchen to put in a cast iron frying pan that was heated
by a wood stove, covering the floor with a flour blanket each time
she traveled back and forth. The chicken was cooked in lard that
came from hogs on the farm. Fry the chicken in medium hot lard
until the chicken is brown on both sides. Remove from heat and let
the chicken set on paper bags or anything that will absorb some of
the grease. Let cool and then eat and enjoy the best chicken you
have ever tasted! Lots of work the old-fashioned way and that is
why it was only cooked on Sunday.
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