Country Captain

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

No one knows precisely the origin of the dish known throughout Georgia and much of the South as country captain. The theory is that it was introduced to the port of Savannah by the captain of a vessel that plied the spice route from India in the early 1800s.


  • ¼ cup dried currants
  • 1 frying chicken (about pounds), cut into serving pieces


  • Put the currants in a mixing bowl and pour very hot water over them. Let stand at least 20 minutes.
  • Dredge the chicken pieces on all sides in the flour seasoned with salt and pepper. Shake off the excess.
  • Heat the butter and oil in a heavy skillet large enough to hold the chicken pieces in one layer without crowding. Brown the chicken pieces on all sides