Recipe: Batter Fried Chicken with 7 Variations (Wesson, 1960's)

BATTER FRIED CHICKEN

1 egg, slightly beaten
2/3 cup milk
1 tbsp. Wesson oil
1 cup sifted all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 frying chicken, cut up
Wesson oil, for deep frying

Combine egg, milk and 1 tablespoon oil.

Sift together flour, baking powder, salt and pepper, Blend into milk mixture, beat smooth, Dip chicken into batter, drain.

Heat oil for deep frying to 350 degrees F. Cook chicken in heated oil about 12 minutes, or until done.

Makes 4 servings

VARIATIONS:

GRANDMA'S CHICKEN:
Add 1 teaspoon grated onion and 1/2 teaspoon sage to batter.

CARAWAY:
Blend 2 teaspoons caraway seeds into batter.

PLANTATION SPECIAL:
Use 3/4 cup buttermilk instead of milk in batter. Omit baking powder.

SPICY PLANTATION SPECIAL:
Use 3/4 cup buttermilk as batter liquid. Omit baking powder, add 1/2 teaspoon curry powder to batter.

NUTTY CHICKEN:
Omit oil in batter. Add 2 tablespoons peanut butter to batter.

GLORY FRIED:
Mix 1 teaspoon celery seed and 1/2 teaspoon turmeric into batter.

ROSY HARVEST:
Make batter by beating together 1 egg, 1 teaspoon salt, dash ground black pepper, 1/4 teaspoon dried basil, 3/4 cup flour, 1 (8 oz.) can tomato sauce, such as Hunt's.

Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's