This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
2 or 3 pounds Swift'ning for frying 2 1/2 to 3 1/2 pound frying chicken 1 cup flour.
1 tablespoon salt 1 egg.
1/2 cup milk.
Gut frying chicken into quarters or into serving pieces. Steam chicken over hot water until tender. Dip pieces of chicken into flour and salt sifted together, then into egg beaten with milk, then again into flour. Melt Swift'ning slowly in large deep kettle. Heat to 350° F. (Cube of bread browns in 60 seconds.) Lower pieces of chicken into kettle. The temperature of Swift'ning will drop to 300° F. or 325° F. As the frying continues, the temperature of Swift'ning should rise, but not over 350° F. Fry for 5 to 6 minutes, depending on size of pieces of chicken, until crisp and browned. Drain well over kettle, then place on tray covered with absorbent paper.
5 to 6 minutes.
Note: Use steaming water for making gravy. If very young chicken is used, steaming is not necessary, but frying time must be lengthened and frying temperature reduced to 300° F.