Here's a special treat for Patsifans, an authentic Hensley Family recipe. Hensley, of course, is the maiden name of Patsy Cline, and this recipe is one belonging to Patsy's beloved mother, Hilda Hensley. I obtained this recipe from a wonderful cookbook entitled " Slow Food: Flavors and Memories of America's Hometowns " by Michael James The book, although out-of-print, can be found at ALIBRIS for prices ranging $8 to $23. The cookbook is terrific, and if you like country cookin', it's a must. The inside book jacket says, " From Aunt Agne's Hush Puppies to Dot's Seafood Gumbo, from Gagi's Waffles with Huckleberries to Carrots a la Sidecar, SLOW FOOD offers you warm memories and cherished meals..."
In my opinion,the chapter entitled " Patsy's Mom - Winchester, VA. " alone, make the purchase worthwhile! In addition to four of Hilda Hensley's recipes, the author gives the reader a brief glimpse into the lives of Patsy and Hilda. This recipe book will make a wonderful gift for any food lover, and an even more special treat for any fan of the gal who called herself " The Cline ".
This is the chicken salad Patsy Cline loved best. As the story goes, Patsy had this delectable fried chicken salad " smuggled " into her hospital room when she was placed on a bland vegetarian diet while recuperating from her terrible car accident.
It's no small wonder Patsy loved this chicken salad! It's truly delicious!! Enjoy!
Place a large heavy skillet over medium heat and add the shortening or oil ( there should be about 1/8 inch of fat in the pan for frying). While the pan is heating, salt and pepper both sides of the chicken. Toss the chicken in the flour mixture until all the pieces are evenly coated.
When the oil is hot ( a piece of chicken should begin to sizzle gently when placed in the pan), add the chicken and fry it for 20 to 25 minutes, depending on the size of the pieces and the actual temperature of the oil. Turn the chicken several times as it cooks; for very juicy white meat, remove the breasts 3 or 4 minutes before the dark meat. The chicken should be medium golden brown when it is done (if you cook it too quickly it will be too dark). Remove the chicken from the pan to cool, pressing each piece with a pair of tongs and shaking it briefly over the skillet to remove any remaining oil. Pour off the fat from the pan, reserving 1/4 cup of the browned pan drippings at the bottom to use in the boiled dressing.
When the chicken has cooled, pull the skin and meat off the bones and shred it into more or less bite-size morsels ( do this with your fingers). Place the chicken in a large bowl with the lettuce leaves and mustard greens, add 1/2 cup of warm dressing and toss to coat the ingredients evenly. Correct the seasoning with the salt and pepper. Arrange the salad on a platter or on individual plates, and sprinkle with the slivered radishes. Serve with the remaining dressing passed on the side.
Heat the oil over medium heat in a heavy-bottomed saucepan, stir in the flour and cook it for 1 to 2 minutes. Add the reserved pan drippings, stir in the milk and whisk the dressing until it comes to the boil and has thickened slightly. Stir in the mustard, honey, vinegar, seasonings and lemon juice. Remove from the heat and allow to cool to lukewarm. Add the dill, sour cream and buttermilk as needed to obtain a good consistency ( the dressing should not be too thick). If made in advance, set aside or refrigerate, then reheat gently just before using. The dressing is best served warm with the fried chicken salad, but for other uses it is also delicious cold -- with leftover roast pork, for instance.
