48. As has been mentioned, birds slightly older and larger than those
used for broiling should be fried, because frying is a slower method and
gives the flesh a more thorough cooking. However, most of the dishes
commonly known as fried poultry are not fried, but sautéd in shallow
fat. The same principles employed in sautéing any food are applied in
the cooking of poultry by this method; that is, the surface is seared as
quickly as possible and the cooking is finished at a lower temperature.
Often in this cooking process, the pieces to be sautéd are dipped into
batter or rolled in flour to assist in keeping the juices in the meat.
49. FRIED CHICKEN.--To many persons, fried chicken--or, rather, sautéd
chicken, as it should be called--is very appetizing. Chicken may be
fried whole, but usually it is cut up, and when this is done it serves
to better advantage. Likewise, the method of preparation is one that
adds flavor to young chicken, which would be somewhat flavorless if
prepared in almost any other way.
Frying is not a difficult cookery process. To prepare chickens, which
should be young ones, for this method of preparation, draw, clean, and
cut them up in the manner previously explained. When they are ready,
wash the pieces and roll them in a pan of flour, covering the entire
surface of each piece. Then, in a frying pan, melt fat, which may be
chicken fat, bacon fat, part butter, lard, or any other frying fat that
will give an agreeable flavor. When the fat is thoroughly hot, place in
it the pieces of floured chicken and sprinkle them with salt and pepper.
As soon as the pieces have browned on one side, turn them over and brown
on the other side. Then reduce the heat, cover the frying pan with a
tight-fitting lid, and continue to fry more slowly. If, after 25 or 30
minutes, the meat can be easily pierced with a fork, it is ready to
serve; if this cannot be done, add a small quantity of hot water,
replace the cover, and simmer until the meat can be pierced readily. To
serve fried chicken, place the pieces on a platter and garnish the dish
with parsley so as to add to its appearance.
50. GRAVY FOR FRIED CHICKEN.--If desired, brown gravy may be made and
served with fried chicken. After the chicken has been removed from the
frying pan, provided an excessive amount of fat remains, pour off some
of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to
each cupful of liquid that is to be used, which may be milk, cream,
water, or any mixture of the three. Stir the flour into the hot fat.
Heat the liquid and add this hot liquid to the fat and flour in the
frying pan. Stir rapidly so that no lumps will form, and, if necessary,
season with more salt and pepper to suit the taste.
Gravy may also be made in this manner: Stir cold liquid slowly into the
flour in the proportion of 1 tablespoonful of flour to 1 cupful of
liquid, which may be milk, cream, water, or any mixture of the three.
Add the cold liquid and flour to the frying pan containing a small
amount of fat in which the chicken was fried. Stir rapidly until the
gravy has thickened and there are no lumps.
Very often the giblets, that is, the liver, heart, and gizzard of
chicken, are used in making gravy. For example, the giblets may be
cooked in water until they are tender and then sautéd in butter to
serve, and when this is done the water in which they were cooked may be
used for making gravy. Again, if it is not desired to eat them in this
way, they may be chopped fine and added to gravy made from the fat that
remains from frying.
51. MARYLAND FRIED CHICKEN.--Maryland fried chicken is a popular dish
with many persons. As a rule, corn fritters are used as a garnish and
Served with the chicken, and strips of crisp bacon are placed over the
top of it. Often, too, potato croquettes are served on the same platter,
a combination that makes almost an entire meal.
To prepare Maryland fried chicken, draw, clean, and cut up young
chickens. Then wash the pieces and dry them with a soft cloth. Sprinkle
the pieces with salt and pepper, and dip each into fine cracker crumbs
or corn meal, then into beaten egg, and again into the crumbs or the
corn meal. Next, melt in a frying pan chicken or bacon fat, part butter,
lard, or any other fat for frying. When it is hot, place the pieces of
chicken in it. Fry them until they are brown on one side; then turn and
brown them on the other side. Lower the temperature and continue to fry
slowly until the meat may be easily pierced with a fork. When the
chicken is done, pour 2 cupfuls of white sauce on a hot platter and
place the chicken in it. Then garnish and serve.
52. FRIED CHICKEN WITH PAPRIKA SAUCE.--Chickens that are a trifle older
than those used for plain fried chicken may be prepared to make what is
known as fried chicken with paprika sauce. If in preparing this dish the
chicken does not appear to be tender after frying, it may be made so by
simmering it in the sauce.
To prepare this chicken dish, which is tempting to many, draw, clean,
and cut up a chicken as for frying. Then melt fat in a frying pan, place
the pieces in the hot fat, sprinkle them with salt and pepper, and brown
on both sides quickly. When both sides are brown, continue to fry the
pieces until they are tender. Then sprinkle all with 2 level
tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow
this to thicken. Then sprinkle with paprika until the sauce is pink. Let
the chicken simmer slowly until the sauce penetrates the meat a little.
Serve on a platter with a garnish.