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Elisabeth Ayrton

Fried Chicken

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1½-3 lb. (¾-1¼ k.) chicken
  • flour
  • salt and pepper

Method

A very young bird is required of about 1½-3 lb. weight. Cut into eight pieces, and rub each piece with flour, pepper and salt, or buy ready-jointed frying chicken.

Put into a thick frying pan 2 oz.</

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