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FRIED CHICKEN

Frying chicken, cut-up 2 eggs
1 cup all-purpose flour 1/2 cup milk
1 teaspoon baking powder 1 tablespoon oil

| teaspoon salt

Mix batter ingredients. Dip pre-cooked chicken pieces into batter, let drip over bowl. Fry in
deep fat, 375 deg. F., until golden brown. Fry only a few pieces atatime. Drain on paper
towels.

Important: Unless the frying chicken is very small, pre-cook the chicken pieces first in this
manner: Steam or simmer cut-up pieces in tightly covered pan for about 20 minutes or until
tender. Dip and cook, or refrigerate until needed. Cook in deep hot fat, 375 deg. F.

FRIED ONION RINGS

3/4 cup flour 2 tablespoons salad oil
1/4 teaspoon salt 1 unbeaten egg
1/2 cup milk

Combine and beat until smooth. Cut onions into 1/4 inch thick slices. Separate into rings. Dip
each ring into batter (drain excess batter over bowl) and drop a few rings at a time into deep hot
fat, 375 deg. F., and fry 2 to 3 minutes, turning occasionally. Drain on absorbent paper.
Sprinkle with salt. Makes 4 servings.

Note: Rings can be cooled, wrapped and frozen to reheat later in moderate oven.
FRENCH-FRIED POTATOES

Pare large mature white potatoes (baking variety best). Cut into 1/8 inch slices, then into length-
wise strips, 3/8 inch wide. Put into ice-cold water to cover. Soak 1 hour or longer. Pat dr
between towels. Meanwhile, pre-heat shortening or oil, to 375 deg. F. Fill basket about 1/3
full and slowly lower potatoes into hot shortening. Fry until browned and crisp, 10 to 15 minutes.
Shake basket occasionally to turn potatoes. Drain potatoes well on absorbent paper. Sprinkle
with salt.

FISH BATTER
1 cup all-purpose flour 1 cup milk (more or less)
1/2 teaspoon salt 1 teaspoon vinegar
1/2 teaspoon baking powder 2 pounds fish fillets OR
1 beaten egg 3/4 pound shrimps

Sift dry ingredients. Add egg, then enough milk to make a batter that will pour. Add vinegar
and beat thoroughly. Put fish in batter and let stand about 30 minutes. Drain over bowl. Fry a
few pieces at a time in deep, hot fat, 375 deg. F., until golden brown. Drain on absorbent

paper.
Note: Ice-water, used instead of the milk, often yields a crisper batter.
For More Recipes See:

Hush Puppies page 52

Fried Pies page 79
Doughnuts page 50
Windbags page 74

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