Fried Chicken
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- two whole beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash a spring chicken and keep in boiling water for one minute.
- Cut into pieces at the joints, roll them in flour, season with salt and pepper and dip in two whole beaten eggs.
- After leaving the pieces of chicken for half an hour, roll them in bread crumbs, repeating the operation twice if necessary.
- Put into a saucepan with boiling oil or fat, seeing that the pieces of chicken are well browned on both sides.
- Keep the fire low.
- Serve hot with lemon.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife