In Atlanta Paschal’s restaurants famed fried chicken attracted a diverse customer base. A 1960s article in the Baltimore Sun tells us that there is but one basic fried chicken recipe which cooks across the Americas rift off of in a manner similar to a talented and I jazz artist. In Kentucky for example cooks serve fried chicken with hot pancakes smothered with Brown gravy. It is fried chicken and waffles in Virginia smothered in white gravy. In Georgia they do fried chicken with grits, rice, or whipped sweet potatoes. Gulf Coast cooks in the South do a lemon rift rubbing lemon on the skin of the chicken before pan frying it and serving it most often with red beans and rice. This is the style for example in New Orleans.
Basic Fried Chicken Recipe
Ingredients
1 plump, young chicken
Salt, Pepper, flour
Fat or oil
Directions
Cut chicken in serving pieces. Season with salt and pepper and roll in the flour. Heat fat (about 1 ½ inch deep) in heavy frying pan. Put the thickest pieces of chicken in fat first. Do not crowd- leave enough space for the fat to come up around each piece. Cook slowly, turning often. Do not cover pan. The thickest pieces will take from 20-35 minutes to cook. After the pieces have been browned, cooking may be finished in a moderate oven (350 degrees F.) if more convenient.
The Baltimore Sun, January 29, 1960
