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2 1/2 lb. frying sized chicken salt 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |