Cold Fried Chicken
|Roasting chickens||6 Pound|
|Flour||4 Cup (64 tbs)|
|Butter||12 Ounce (For deep frying)|
|Cooking oil||4 Ounce (For deep frying)|
|Milk||2 Cup (32 tbs)|
Ask the butcher to cut 2 roasting chickens, weighing 2 1/2 lb. to 3 lb. each, as for a fricassee, wings, breasts, second joints and drumsticks.
Salt and pepper them and place in the refrigerator for 1 hour.
Roll the pieces of chicken in flour to which you have added salt and pepper.
Dip the pieces one by one in milk and roll in flour again.
Melt 12 oz. butter and 4 oz. cooking oil in a heavy saucepan.
When both are very hot put in the pieces of chicken.
As soon as the mixture of oil and butter foams around them, reduce the heat and fry on each side until tender, 20 to 30 minutes in all, being careful not to let them burn.
Place the pieces on absorbent paper.
When cold, store in the refrigerator.
Strain the fats and keep in the refrigerator for further use.
Serve with Potato Salad.