Green Parrot Inn Dinner Table	Mrs. Tena May Dowd

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Fried Chicken

Source: Famous Green Parrot Recipes, Mrs J.B. Dowd, 1960

Yield: 1 chicken

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Ingredients

• 2 lb chicken (after dressed and cut)

• Pure lard

• Flour

• Salt

• Pepper

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Preparation

For Green Parrot fried chicken you should have a chicken which weighs about two pounds after it is dressed and cut up. You will also need a heavy, cast aluminum skillet - not an iron skillet, but an aluminum skillet.

Fill the skillet about one-third full of pure lard, and let it heat just to a sizzle. Have your chicken cut up, and ice cold. Dredge each piece well with salt and pepper, roll in flour, and place in the skillet. Do not crowd the pieces. Cover the skillet tightly, turn the fire as high as you can, and cook for ten minutes. At the end of ten minutes, look at the chicken, and if each piece looks brown around the edge, turn quickly and recover the skillet, and cook to a golden brown.

Do not take each piece of chicken out of the skillet when it is browned, but pick up the skillet and drain the grease off before you take up the chicken. This will keep your chicken from being greasy.

Chicken may be kept hot in a very slow oven while gravy is made from the chicken fryings, but it should not be covered tightly enough to cause it to steam, as this will make the crust soft and spongy. Green Parrot fried chicken is always a golden brown, and tender, yet crisp.

Do not substitute vegetable shortening for the pure lard, and be sure your skillet is at least one-third full of lard before you start to cook your chicken.