Fried Chicken

Joan Penney

By
@thyme4dinner

To a Southern girl there is NOTHING better than golden, crisp fried chicken!


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Rating:

Comments:

Serves:

10 pieces

Prep:

2 Hr

Cook:

20 Min

Method:

Pan Fry

Ingredients

3 Tbsp
kosher salt
4 c
water
1
chicken (cut up)
1 lb
lard
3/4 c
flour
1/2 Tbsp
baking powder
1/4 tsp
pepper

Directions Step-By-Step

1
Combine salt and water in a large bowl. Add chicken, cover and chill 2 hours.
2
Drain chicken. Pat dry and place on a rack set over a baking sheet.
3
Melt lard in a DEEP Dutch oven, once lard is melted maintain temp at 350. (melted lard should be about 2" deep). While lard is melting, combine flour, baking powder and pepper in a bowl. Dredge chicken in flour mixture. Set chicken on rack for 30 min. Dredge chicken once more. ( The more often you dredge the chicken, the crispier it will be. Allow chicken to "rest" 5-7 min between dredging.)
4
Carefully lower chicken in hot lard. Do not crowd chicken in Dutch oven. (will need to fry chicken in 2 or more batches depending on size of Dutch oven) Fry 14-16 min or until juices run clear turning the chicken not more than twice.
5
Remove chicken from lard to CLEAN rack set over CLEAN baking sheet.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom