Fried Spring Chicken No. 1 from The Settlement Cook Book by Lizzie Black Kander
Season chicken with salt, pepper and ginger. Dredge with flour and fry them in plenty of hot fat in a frying pan until tender and brown, being careful not to burn.
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Cooking tools:
- Skillet
- Stove
Ingredients
- Salt
- pepper
- 1½ lb. spring chicken
- ¼ cup butter, or poultry fat
- Flour and ginger
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