101 Glorious Ways to Cook Chicken - 1-9

1. SOUTHERN FRIED CHICKEN

1 fryer, disjointed
1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil to depth of 1 inch in skillet

Coat chicken with flour mixed with salt and pepper. Heat vegetable oil moderately hot (350 degrees) in heavy skillet. Add chicken, cover, cook 10 to 15 minutes. When golden brown, turn. Reduce heat. Finish cooking without lid. Turn as needed. Drain on paper towels.
4 servings.

Country Gravy: Pour off all but 3 tablespoons oil and browned bits. Blend in 3 tablespoons flour. Cook, stirring until lightly browned. Stir in 2 cups milk, chicken broth or water. Simmer 5 minutes, stirring constantly. Salt and pepper to taste.

Tempting variations —

VARIATION: 2. SPICY CHICKEN WITH GINGERSNAP GRAVY:
Add 1/2 teaspoon ground ginger to flour for coating chicken. Prepare country gravy (above), blend in 4 gingersnaps, crushed.

VARIATION: 3. CRUNCHY COATINGS:
Dip chicken in milk or buttermilk, then coat with one of these before frying ... bread crumbs, crushed dry cereal, fancy cracker crumbs or pretzels. Each is deletable.

VARIATION: 4. HERB OR SPICY FRIED CHICKEN:
To flour or crunchy coating-mix, add a little of one of these. Enjoy 15 glorious new chicken dishes.

Mint          Savory          Allspice
Basil         Sage            Chili Powder
Thyme         Coriander       Poultry Seasoning
Oregano       Tarragon        Paprika
Marjoram      Nutmeg          Curry Powder

VARIATION: 5. FRIED CHICKEN WITH ORANGE GLAZE:
Grate peel from an orange, add half to flour mixture for coating chicken. When cooked, remove chicken and keep warm. Drain off all but 2 tablespoons drippings and browned bits. Stir in 2 teaspoons cornstarch and juice of 2 oranges. Stir, cook while mixture thickens. Pour glaze over chicken. Sprinkle with remaining orange peel and chopped parsley.

VARIATION: 6. PUNGENT ORANGE GLAZE:
To the orange glaze add 1/2 teaspoon dry mustard and a generous dash of Tabasco.

VARIATION: 7. CHICKEN AND ONION RINGS:
Cook chicken, keep warm. Slice large onions and separate rings, dip in seasoned flour or pancake mix, then dry in hot vegetable oil (375 degrees) for 2 to 3 minutes. Turn occasionally. Drain, sprinkle with salt.

VARIATION: 8. DELHI CHICKEN:
Keep fried chicken warm. To 2 tablespoons drippings and browned bits add 1 cup thinly sliced celery and leaves (green celery is best). Cover, cook slowly 5 minutes. Add 1/2 cup chicken broth, stir well, let cook 1 minute. Add 3 bananas, peeled and quartered, and 1/4 cup chutney. Cover and cook 5 minutes. Serve sauce with chicken.

VARIATION: 9. CHICKEN ALMONDINE:
Keep fried chicken warm. To 1 tablespoon drippings and browned bits add 1/2 cup slivered almonds, brown lightly while stirring. Stir in 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon grated lemon peel, 1/2 teaspoon paprika. Serve sauce with chicken. Garnish with chopped parsley.