Heritage Fried Chicken

Authentic 19th Century Cast Iron Methods

There's something special about cooking fried chicken the way our great-great-grandparents did—in a seasoned cast iron skillet, with simple ingredients, and time-tested techniques. This guide presents original historical recipes from the late 19th century, adapted for your vintage cast iron collection.

These recipes come from primary sources now in the public domain, including Mary Randolph's The Virginia Housewife (1824) and The Saturday Evening Post (1893).

The First American Fried Chicken Recipe (1824)

Mary Randolph's The Virginia Housewife contains what food historians consider the first published American fried chicken recipe. It is elegantly simple:

"Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown; fry small pieces of mush and a quantity of parsley nicely picked to be served in the dish with the chickens."— Mary Randolph, The Virginia Housewife, 1824

Note the simplicity: flour, salt, and lard. The "mush" refers to fried cornmeal—an early precursor to hush puppies. This recipe was cooked by enslaved kitchen workers who perfected the technique, blending West African and Scottish frying traditions.

The 1893 Saturday Evening Post Recipe

By the end of the 19th century, fried chicken had evolved. This recipe from January 7, 1893, represents the refined home cooking of the era:

"Take small spring chickens—large chickens will not be satisfactory—separate the joints, dip them each in egg, then in corn meal or white meal. Meanwhile, have your pan ready with boiling lard, and never put in additional lard while cooking the chicken. Lay as many pieces of chicken in the pan as will lie comfortably without squeezing. Fry a light brown, first on one side, then on the other; have a hot dish in which to put the chicken—keep hot."

"Make the sauce with the remains of the frying by putting a little cream, pepper and salt, and mixing nicely; throw in a little chopped parsley and pour the sauce around the chicken." — "Useful Receipts," The Saturday Evening Post, January 7, 1893

Key Differences from Modern Recipes

•         Cornmeal coating was common—flour wasn't universal

•         Egg dip without buttermilk marinade

•         Young, small chickens ("spring chickens") were essential

•         Pan gravy made from drippings with cream and parsley

•         Pure lard—no vegetable oil, no shortening

Selecting the Right Cast Iron Skillet

The numbered sizing system on antique cast iron dates back to the wood-burning stove era. These numbers indicated which "stove eye" (burner opening) the pan fit, not the diameter in inches.

Recommended Sizes for Fried Chicken

A #8 skillet measures roughly 8–9 inches across the bottom and works well for small batches of 2–4 pieces—ideal for one or two people. It's also the most forgiving size if you're new to cast iron cooking.

A #9 skillet runs about 9–10 inches and handles 4–6 pieces comfortably, making it a good choice for half a chicken.

For frying a whole chicken in batches, I recommend a #10 skillet (10–11 inches). This is the workhorse size for serious fried chicken—enough room for the pieces to lie "comfortably without squeezing," as the 1893 recipe instructs.

A #11 skillet (11–12 inches) gives you even more capacity for large batches and Sunday dinners, though it requires more lard and a bigger burner to heat evenly.

Collector's Note

For the most authentic 1890s experience, seek out a gate-marked skillet—the raised line on the bottom indicates pre-1890s sand-mold casting. Ohio heritage pieces from early Griswold (marked "ERIE"), Wagner, or Lodge are ideal. These vintage pans, with their smooth machined cooking surfaces, provide even heat distribution that modern rough-cast skillets simply cannot match.

Period-Authentic Recipe for Modern Kitchens

This recipe honors the original techniques while providing guidance for today's home cook.

Ingredients

•         1 young chicken (2½–3 lbs), jointed into 8–10 pieces

•         2 eggs, beaten

•         1 cup fine cornmeal OR all-purpose flour (your preference)

•         1 teaspoon salt, plus more for finishing

•         Fresh lard, enough for ¾-inch depth in your skillet

•         1 tablespoon butter or bacon drippings (optional, for flavor)

For the Pan Gravy

•         ½ cup heavy cream

•         Fresh parsley, chopped

•         Salt and pepper to taste

Method

1.       Prepare the fat: Place lard in your cast iron skillet to a depth of about ¾ inch. Add butter or bacon drippings if using. Heat over medium flame.

2.      Test temperature: Drop a pinch of flour into the fat. When it "dances and sizzles," the fat is ready—approximately 350°F. The butter will brown in the lard; this is desirable for color and flavor.

3.      Dredge the chicken: Dip each piece in beaten egg, then coat thoroughly in cornmeal or flour mixed with salt. Shake off excess.

4.      Fry without crowding: Carefully place pieces skin-side down in the hot fat. Do not crowd—pieces should lie "comfortably without squeezing." Fry 8–10 minutes per side for dark meat, 6–8 minutes for white meat.

5.      Rest on a warm dish: Transfer finished pieces to a warm platter. Keep hot in a low oven while completing batches.

6.      Make the pan gravy: Pour off all but 2 tablespoons of fat. Add cream, scraping up the browned bits. Season with salt and pepper, stir in parsley, and pour around (not over) the chicken.

Tips from the Old Ways

•         "Never put in additional lard while cooking" — Adding cold fat drops the temperature and results in greasy chicken.

•         Use young chickens. Period recipes emphasized "spring chickens" of 2½–3 pounds. Older birds were reserved for stewing.

•         Lard matters. Leaf lard (rendered from around the kidneys) produces the lightest, cleanest fry. Regular lard works well. Avoid hydrogenated shortenings for authentic flavor.

•         Pioneer variation: To conserve precious fats, 19th-century home cooks often browned chicken on the stovetop, then finished it in the wood stove oven. You can replicate this: sear in your skillet, then bake at 375°F until cooked through.

Historical Sources

These recipes are reproduced from public domain sources:

•         Randolph, Mary. The Virginia Housewife: Or, Methodical Cook. Washington, 1824. Available free at Project Gutenberg.

•         "Useful Receipts." The Saturday Evening Post, January 7, 1893.

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Cook with history. Serve with pride.

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