Recipe: Pan Fried Chicken with 5 Variations (Wesson, 1960's)

PAN FRIED CHICKEN

1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup flour
1 frying chicken, cut up
3/4 cup Wesson oil

Combine flour and seasonings in a (plastic) bag, shake chicken in flour mixture.

Place chicken in hot oil in skillet, skin side up. Brown over medium heat on all sides. Cover, reduce heat and cook 20 to 30 minutes. Turn occasionally.

Makes 4 servings

VARIATIONS:

CHICKEN EDEN:
Brown chicken, remove from pan to drain off all but 2 tablespoons drippings and browned bits. Add 1 onion, chopped, 1 clove garlic, minced, 1 cup chicken broth, 1/4 cup sherry. Replace chicken. Top with 1 small green pepper, sliced, 1/2 cup sliced black figs, wedges of a peeled tomato. Cover, simmer 20 to 30 minutes. Salt to taste.

CHICKEN AND YAMS:
After chicken is cooked, remove it to warm platter. Drain off all but 1/4 cup oil. Brown parboiled slices of 4 yams on both sides. Sprinkle with sugar.

TOMATO-MUSHROOM GRAVY:
Remove chicken to warm platter. Pour off all but 2 tablespoons oil and browned bits. Cook 2 green onions, chopped, 1/2 pound fresh mushrooms, sliced (or a 4 oz. can, drained) until tender. Add 1 (8 oz.) can tomato sauce. Simmer 5 minutes.

CHICKEN AND APPLE RINGS:
Cook chicken, keep warm. Cut apple rings. Cook in drippings, sprinkle with salt, sugar and nutmeg.

CALICO GRAVY FOR FRIED CHICKEN:
Keep fried chicken hot. Drain off all but 2 tablespoons drippings and browned bits. Add 3 carrots, sliced, 2 green onions, diced, cook 2 minutes. Add 1 cup chicken broth, stir until mixture boils. Cover and cook slowly until carrots are just tender. Add 1 small avocado, sliced, 1 cup cranberry jelly squares, salt if needed. Heat through, serve with chicken and noodles.

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