Fried chicken is usually considered the southern dish. Sarah Rutledge included three recipes in her 1847 Charleston cookbook. The Junior League’s recipe (1950) calls for panfrying the chicken, covered. The chicken steams as it fries; it is very moist. I prefer deep frying, which, strange as it may seem, is a dry cooking technique. A whole wild turkey is deep-fried in this recipe, which I’ve never seen outside the South. You may find it more manageable to fry a domest
