Fried Spring Chicken No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lb. spring chicken
  • 1 egg
  • Salt, pepper and cracker crumbs


Dress, clean and cut for serving at the joints or in half, through back and breast bone, and season with salt and pepper. Let stand several hours. Dip each piece in cracker crumbs, let stand 10 minutes, then in egg (slightly beaten), again in crumbs and fry in deep, hot fat, or in a frying pan with butter, until a golden brown.