This recipe appeared in the New York Times Magazine in 1980, in an article written by Mimi Sheraton. At the time, “Chicken Betty” Lucas, who had been frying chicken for 57 years and had garnered a loyal following cooking at restaurants in and around Kansas City, was a local legend — and rightly so.
|1||(3½ lb.) chicken (preferably organic or free-range), in 8 pieces|
|2 to 3||cups (trans fat-free) vegetable shortening or vegetable oil|
|1½||Tbsp. kosher salt|
|2||Tbsp. freshly ground black pepper|
|2 to 3||cups milk|
|~||Salt and pepper|
Read Merrill Stubbs’ essay about cooking for friends.
This content is from the Merrill Stubbs collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything