Jefferson Fried Chicken

A fried chicken dish served with warm cornmeal mush and a creamy onion-parsley pan sauce.

Ingredients, as recorded

2 cups cold cornmeal mush
2 chickens, cut up (approximately 6 pounds total)
1 tablespoon chopped parsley
1 tablespoon butter
2 cups flour
½ cup frying oil
1 cup whipping cream
6 sprigs parsley, for garnish
Salt and pepper to season flour and sauce, to taste

Notebook directions

Pan-fry the cornmeal mush circles until golden and keep warm until serving.
Season the flour with salt and pepper and dredge the chicken.
Heat the oil and fry the chicken until cooked through.
Remove chicken and place in the oven to keep warm.
Drain the oil, then add whipping cream, chopped parsley and butter. Cook, scraping the pan, and season with salt and pepper to taste.
Plate the chicken and add the sauce. Serve with the cornmeal mush.

Transcription uncertainty: The creator confirms that the whipping cream is incorporated into the sauce in step 5. The frying time and cooking temperature are not specified.

Family story

The creator's mother attempted and made this dish, and the creator copied the recipe because she thought it was very good. Her mother did not allow her to take over preparing it: she believed her daughter could outcook her and wanted Jefferson Fried Chicken to remain something that was uniquely hers. The creator does not claim to have personally cooked this recipe. It is preserved as her mother's preparation and as a family memory.

For safe preparation, cook poultry thoroughly to an internal temperature of 165°F. The notebook's instruction to keep cooked chicken warm in the oven should not be interpreted as an indefinite holding method.

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