Kentucky-Style Fried Chicken

When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium whole chicken, cut into serving pieces
• 1 1⁄2 cups flour, sifted
• 1  teaspoon salt (to taste)
•  pepper, to taste
• 1 1⁄2 teaspoons baking powder
• 1  egg
• 1  cup milk (or more as needed for a smooth batter)
•  fat or   oil, for frying

Directions

1. Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
2. Just before frying, make a batter of the remaining ingredients.
3. Preheat fat or oil to 380°F.
4. Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.