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Fried Chicken

4 servings

Ingredients

• 3 pcs young chickens (up to 8 weeks old)
• salt (a little)
• pepper (a little)
• batter (a little)
• butter (plenty)

Instructions

1. Only very young chickens, up to 8 weeks old, are suitable for this.
2. Pluck, eviscerate, and wash 3-4 chickens, dip them in boiling water for 1 minute, then in cold water, and halve them lengthwise with a very sharp knife, cutting out the backbone.
3. Halve each half crosswise, so the chickens are quartered.
4. Wash and dry again, sprinkle with fine salt and a little pepper, and dip in batter.
5. Fry in plenty of butter in a shallow pan until golden brown on both sides, moving the pan gently back and forth to prevent sticking, and turning the chickens once.
6. After 5-10 minutes, they will be a deep yellow color and thoroughly cooked.
7. Serve with potato salad or young vegetables.

Modernized from a treasured 19th-century German cookbook.