Country Style Chicken (Southern Fried)
Recipe No. 377 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Chicken · Meat
Recipe No. 377 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Chicken, New York dressed — 80 pounds
- or — as needed
- Chicken, full drawn — 60 pounds
- Flour or flour and bread crumbs — as needed
- Salt — 6 ounces (¼ mess kit cup)
- Pepper — ¾ ounce (3 mess kit spoons)
- Chicken fat (for frying) — as needed
Directions
- Clean chicken; disjoint chicken or cut into halves or quarters according to size.
- Mix flour, salt, and pepper together; roll chicken in flour or flour and bread crumbs.
- Place chicken in pan of hot fat without crowding. Place largest pieces in first and on hottest part of pan.
- Fry until brown, turning occasionally. Reduce heat after 10 to 15 minutes of cooking or when chicken begins to brown*.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken, New York dressed — 6 lb 6⅓ oz or — to taste Chicken, full drawn — 4 lb 12¾ oz Flour or flour and bread crumbs — to taste Salt — ½ oz Pepper — about ⅓ tsp Chicken fat (for frying) — to taste
Keep temperature below smoking point of fat.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 377, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.