Picnic Chicken Delight

  • Yield: 8 to 10 servings


2-- young Delmarva chickens, 2 1/2 to 3 lbs. each, cut up
1cup Crisco
2-1/2teaspoon salt
1/2teaspoon onion salt
1cup water



  1. Dip each piece of salted chicken into flour and onion salt. Place in hot Crisco turning frequently and cook until golden brown – 35 to 40 minutes. Add water and cover pan. Cook over low heat 15 minutes, or until liquid has evaporated, serve from pan or warm platter. Garnish with deviled eggs, olives, parsley.

Note: For picnicking, wrap chicken fryer or serving platter containing chicken in a heavy brown paper bag or several layers of newspaper, and your fried chicken will show up at mealtime appetizingly hot.

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