Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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BLACK POT CHICKEN
Contributed by: Wilbur Walker
4-pound chicken, cut up into quarters
Peanut cooking oil to fry, enough to fill pot or skillet
Enough milk and egg to coat the chicken pieces
salt and pepper and spices to taste
flour (just enough to coat)
salt and pepper to taste
This is cooked in a 4-5 gallon cast-iron wash pot or cast iron skillet (can be found at antiques stores or country farm auctions). Heat peanut oil in pot to 350 degrees.
Mix milk, egg, salt, pepper and spices. Dip chicken pieces in milk mixture and drain off excess. Then roll chicken in flour. Drop into hot oil. Deep fry for 20 minutes. Strain excess crumbs out of oil when removing chicken pieces, or oil will burn.
(This recipe was contributed as part of a "Cook of the Week" feature.)