Total Time
50mins
Prep 10 mins
Cook 40 mins

Wonderful with mashed potatoes and cream gravy. Corn fritters or cornbread are a terrific side with this. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Rinse chicken pieces and dry.
  2. Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
  3. Place butter in a skillet and melt.
  4. Put floured chicken parts in skillet and brown quickly on all sides.
  5. Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
  6. Remove lid and let chicken fry slowly.
  7. Serve piping hot.

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