Fried Chicken

In "Charleston Receipts" 1950, "P.T.A. Interpretations of Food" 1928, "South Carolina Cookbook" 1953, "The American Woman's Cookbook" 1939, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BEE & BOB TOGETHER, FAMILY: MATERNAL LINE (BOB), SOURCES on July 22, 2015 at 6:35 am

1 fryer (1 1/2 to 2 1/2 lbs.)
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Fat for frying

Dress and disjoint fryer. Chill in ice box overnight, if possible. Sift flour and mix with salt and pepper. Pour flour mixture in paper bag and add several pieces chicken to this at a time, to coat chicken with flour. Have 2 inches of grease in large hot frying pan. When all chicken is in, cover for 5-7 minutes. Uncover and turn chicken when underside is golden brown. Cover again for 5-7 minutes, then remove top and cook until bottom side is brown. Reduce heat and cook 20 minutes longer. Turn chicken only once.

Pour off most of the fat, leaving the brown crumbs. Add a little flour and brown. Add hot water and stir until smooth and thickened. Season with salt and pepper.
MRS. HARRY SALMONS (Rosamond Waring)

(Editor’s note: There is no written recipe for fried chicken among any of Bee / Momma / Grandma’s things. Do any of you know her recipe? 

We do have these four fried chicken recipes from cookbooks owned by both Bee / Momma / Grandma and her mother-in-law, Marion Reynolds King. The recipe typed out above is from “Charleston Receipts,” a cookbook put out by the Junior League of Charleston in 1950. The other cookbooks that are scanned in below add the following tips:

The “South Carolina Cookbook,” published by the South Carolina Council of Farm Women in 1953, says that you can season the chicken as described above, or instead beat an egg with a tablespoon of water and dip the raw chicken pieces in that, then roll the pieces in fine dry bread crumbs or corn meal. This book also suggests two methods of frying, one in “shallow fat” (a half inch or more) and the other in “deep fat” (“enough to cover the chicken without overflowing the kettle”). When frying in deep fat, you can use either the egg-and-crumb coating described above or instead make a batter of 1 egg, 3/4 cup milk, 1 cup sifted flour and 1/2 teaspoon salt. The Farm Women also suggest finishing the fried pieces in a “moderate oven” heated to 300 degrees.

Bee / Momma / Grandma’s most well-worn cookbook (the cookbook with no cover so we don’t know its name) adds the clause: “If chicken is not young, parboiling before baking will shorten the cooking time.”

“P.T.A. Interpretations of Food,” a cookbook owned by Marion Reynolds Kings that was published in 1928 and passed along to us (held together with plenty of duct tape) by Sonny King, adds tips on how to cut up a whole chicken and several other variations on frying. It says definitively: “Fried chicken is ‘the dish’ of the South. It may be served at breakfast, luncheon, dinner, or supper, for a family meal or for a distinguished guest. It is particularly suited for a picnic, in fact no picnic is complete without it.”)


recipe fried chicken charleston receipts

recipe fried chicken sc cookbook 1 recipe fried chicken sc cookbook 2 recipe fried chicken sc cookbook 3 recipe fried chicken sc cookbook 4

recipe fried chicken wellworn cookbook

marion king cookbook cover 3

recipe fried chicken pta interpretations


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