Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 1 whole hen, about 3½ pounds ½ cup hog lard Mix flour, salt, and pepper in a brown-paper bag.

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1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 1 whole hen, about 3½ pounds ½ cup hog lard Mix flour, salt, and pepper in a brown-paper bag.

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Momma’s Sunday Fried Chicken

Bob Holt remembers the taste of his mother’s fried chicken served at Sunday lunch. Try his mother’s recipe from Holt’s cookbook Country Recipes and Other Interesting Stuff.

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1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 whole hen, about 3½ pounds
½ cup hog lard

Mix flour, salt, and pepper in a brown-paper bag. Cut up the chicken, place it in the bag, and shake to cover. (Momma cut chickens into 12 pieces: 2 pieces of breast; 2 pieces with the end joint cut off; 2 thighs; 2 legs; 2 pieces of back with the oysters, neck, and wishbone. Everything was bone-in and skin-on.) Put a large, cast-iron skillet on a burner to heat. Add lard to hot pan. Arrange chicken pieces in skillet. Cover, and cook for 15 minutes at medium-high heat. Lay on a towel to drain, and then arrange on a platter.

This recipe comes from Country Recipes and Other Interesting Stuff by Bob Holt. Read more about the cookbook here.

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This story was published on Dec 30, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.