One of the most iconic southern dishes to date is Southern Fried Chicken. There a ton of recipes for Southern Fried Chicken as there are southern cooks, that have been passed down through generations. My family has lived in the South all their lives and I have never tasted McCall’s Batter-Fried Chicken to date. Now mind you, I have had what we call a wet/dry batter chicken, but just not this one.
I found the ingredients for this McCall’s 1973 Batter-Fried Chicken Recipe to be very interesting and at first shocking to see until I read the directions a bit more. Here’s a little hint they do something to their chicken that made my mouth drop—I won’t tell you, but if you are from the South you will find this a bit odd.
If you look up Southern fried chicken in the dictionary here is what you will find;
Southern-fried (ˈsʌðənˌfraɪd )
Word origin of ‘Southern-fried’
senses 2 and 3 from association with the cuisine of the Southern US
McCall’s 1973 Batter-Fried Chicken Recipe
- 1/4 cup chopped celery
- 1 small onion, quartered
- 1 bay leaf
- 1/2 teaspoon salt
- 1 (2 /12-3-lb) broiler-fryer, cut into serving pieces
- Salad oil for frying
- 1 1/2 cups sifted* all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 cup milk
- 1 1/2 tablespoon salad oil
Directions for recipe
1. In a large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.
2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.
3. In a deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on a deep-frying thermometer. Also, preheat oven to 300F.
4. Meanwhile, make Batter: Sift flour with baking powder, salt, and pepper; set aside.
5. In a medium bowl, with rotary beater, beat eggs, milk, and oil until combined.
6. Add flour mixture gradually, beating until smooth.
7. Dip chicken pieces in batter, coating evenly.
8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in the shallow pan in oven while the remainder of chicken cooks.
Makes 4 servings.
*Sift before measuring.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.