Southern Fried Chicken

Southern Fried Chicken

Serves 4 If you absolutely cannot find fresh pork lard from a butcher in your area, you can substitute peanut oil in its place.
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Ingrediënten

  • 1 3-pound small chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
  • 4 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 2 large eggs
  • 1½ cups pork lard

Instructies

  • Divide the chicken pieces into two gallon-size zip-top plastic bags.
  • Pour 2 cups of buttermilk into each bag.
  • Seal the bags well and refrigerate for at least 3 hours, or preferably overnight.
  • When you’re ready to cook the chicken: In a large bowl, combine the flour, salt, pepper, garlic, onion, and chili powder, sugar, and paprika.
  • Use your fingers or a fork to combine all of the ingredients.
  • Set aside.
  • In another large bowl, beat the eggs.
  • Transfer chicken pieces from the buttermilk mixture to a platter, taking care to pat them dry with paper towels or a clean kitchen towel.
  • Dredge the chicken pieces in the egg, and then coat them in the seasoned flour.
  • Repeat the process with each piece, dredging it first in the egg and then coating in the seasoned flour, so that each piece has been dipped and coated twice and has a double layer of batter on it.
  • Set the pieces on the platter.
  • Heat a large deep cast-iron skillet over medium heat.
  • Melt the lard in the pan, making sure it’s at least 1 inch deep.
  • Allow the lard to reach 350°F on a deep-fry thermometer and be completely melted.
  • The pan should be hot but not smoking—don’t let the oil smoke.
  • When the pan is hot enough, add the chicken pieces to the skillet in batches, cooking each batch for about 18 minutes, turning the pieces halfway through the cooking time (except the wings, which will need only about 5 minutes on each side).
  • Drain the chicken pieces thoroughly on paper towels.
  • Serve warm or at room temperature, depending on your taste.
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Recipe Category Barbecue

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