Next up in the Small Kitchen Cookbook Page-by-page (and yes, it’s been a while): Deep-fried Curried Chicken; Entrees (poultry), Page 43.

In my effort to stay as authentic to this Mad Men era cookbook as possible, I actually bought, as specified, two broiling chickens and cut them into eighths, along with pieces of my fingers.

I’m not going to do that again. While we all have different thoughts about the mass production of poultry, pre-portioned chicken pieces are readily available in the modern grocery store, and for the purposes of this dish that’s a good thing.

I also took some liberties with the paper bag ‘n’ shake method, since I only had plastic on hand. Otherwise, I stayed pretty close to the original recipe, and the end result is very yummy. The seasoning is flavorful and it cooked fairly evenly (though a lighter touch with the batter seemed to hold up better than a thick coating). We even had fresh parsley in the garden ready for garnish.

Overall, this recipe earned three-and-a-half jaunty cherries, and a green-light for day-after reheating.

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