Fried chicken, Far East style (1950)

Fried chicken – Far East style

Crisp and light — just right!

One tender mouthful of this crisp, Crisco-fried chicken and you’ll say you never tasted anything so lip-smacking good! And fried in Crisco, it’s sure to be as digestible as it is grand-tasting!

All measurements level:

1 frying chicken (disjointed)
Crisco for frying
Salt and pepper


2 tbsps melted Crisco
2 tbsps flour
1 tsp salt
1 cup chicken bouillon
1 1/2 tsps curry powder (if desired)

Roll chicken in seasoned flour. Melt Crisco in skillet — have melted Crisco about 1/4 inch deep. Fry chicken slowly until brown on all sides — add more Crisco if necessary. Cover skillet, cook chicken over low heat for about 20 minutes or until tender.

To make sauce, melt Crisco, stir in flour. Slowly add chicken bouillon and, for that exotic Far East flavor, curry powder. Cook, stirring constantly, until sauce is smooth and thickened – about 10 minutes to blend the flavors. Season with salt to taste.

Arrange chicken on platter with rice cooked with white raisins. Serve with curry sauce.

Yum! Here’s fried chicken at its Sunday best — done up brown in Crisco! Every single piece is scrumptious – so crisp and tender and moist! And so easy to digest! It’s crisp! It’s light! It’s fried in Crisco!

It’s digestible!

Why not? Crisco itself is digestible! It’s pure… it’s all vegetable. Even doctors – 9 out of 10 of them – say foods fried in Crisco are easy to digest.

That’s worth knowing! Because all too often fried foods are heavy and indigestible. So play safe! Fry foods light and crisp in Crisco, and you can serve heaping helpings without a worry. They’re sure to be digestible!

That’s another wonderful reason more women cook with Crisco than with any other brand of shortening!

For cakes and pies and tasty fries – use Crisco! It’s digestible!

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