Recipe: Southern Fried Chicken with Country Gravy and 8 Variations (Wesson, 1960's)

This recipe and the 42 recipes that follow it are from the recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's

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SOUTHERN FRIED CHICKEN


1 frying chicken, cut up
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. ground black pepper
Wesson oil to depth of 1-inch in skillet
Country Gravy (optional, recipe follows)

Coat chicken with flour mixed with salt and pepper.

Heat oil moderately hot (350 degrees F) in heavy skillet. Add chicken, cover, cook 10 to 15 minutes. When golden brown, turn. Reduce heat. Finish cooking without lid. Turn as needed. Drain on paper towels.

Serve hot with Country Gravy, if desired.

Makes 4 servings

COUNTRY GRAVY

Pour off all but 3 tablespoons oil and browned bits. Blend in 3 tablespoons flour. Cook, stirring until lightly browned.

Stir in 2 cups milk, chicken broth or water. Simmer 5 minutes, stirring constantly. Salt and pepper to taste.

VARIATIONS:

SPICY CHICKEN WITH GINGERSNAP GRAVY:
Add 1/2 teaspoon ground ginger to flour for coating chicken. Prepare Country Gravy (above), blend in 4 gingersnaps, crushed.

CRUNCHY COATINGS:
Dip chicken in milk or buttermilk, then coat with, one of these before frying:
Bread crumbs
Crushed dry cereal
Fancy cracker crumbs
Crushed pretzels.

HERB OR SPICY FRIED CHICKEN:
To flour or crunchy coating-mix, add a little of one of these:
Mint
Basil
Thyme
Oregano
Marjoram
Savory
Sage
Coriander
Tarragon
Nutmeg
Allspice
Chili Powder
Poultry Seasoning
Paprika
Curry Powder

FRIED CHICKEN WITH ORANGE GLAZE:
Grate peel from an orange, add half to flour mixture for coating chicken. When cooked, remove chicken and keep warm. Drain off all but 2 tablespoons drippings and browned bits. Stir in 2 teaspoons cornstarch and juice of 2 oranges. Stir, cook while mixture thickens. Pour glaze over chicken. Sprinkle with remaining orange peel and chopped parsley.

PUNGENT ORANGE GLAZE:
To the Orange Glaze (above) add 1/2 teaspoon dry mustard and a generous dash of Tabasco.

CHICKEN AND ONION RINGS:
Cook chicken, keep warm. Slice large onions and separate rings, dip in seasoned flour or pancake mix, then fry in hot oil (375 degrees F) for 2 to 3 minutes. Turn occasionally. Drain, sprinkle with salt.

DELHI CHICKEN:
Keep fried chicken warm. To 2 tablespoons drippings and browned bits add 1 cup thinly sliced celery and leaves (green celery is best). Cover, cook slowly 5 minutes. Add 1/2 cup chicken broth, stir well, let cook 1 minutes. Add 3 bananas, peeled and quartered, and 1/4 cup chutney. Cover and cook 5 minutes. Serve sauce with chicken.

CHICKEN ALMONDINE:
Keep fried chicken warm. To 1 tablespoon drippings and browned bits add 1/2 cup slivered almonds, brown lightly while stirring. Stir in 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon grated lemon peel, 1/2 teaspoon paprika. Serve sauce with chicken. Garnish with chopped fresh parsley.

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