|
3 1/2- to 4-lb.
chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter |
|
Step 1
Rinse the chicken pieces and blot them with paper
towels. In a large bowl combine the buttermilk, 1/4
teaspoon of black pepper and the salt, and stir to
combine.
Step 2
Add the chicken pieces and turn to coat evenly.
Cover and refrigerate for at least 2 hours or
overnight, turning the pieces occasionally.
Step 3
Combine the flour, seasoned salt and the remaining
3/4 teaspoon of black pepper in a shallow baking
dish and blend well. Line a baking sheet with three
layers of paper towels and place it near the stove.
Step 4
Put the lard and butter in a large cast-iron frying
pan or pot big enough to hold the chicken pieces in
one layer without touching. Melt over medium-high
heat. The fat should be about 1/2-inch deep.
Step 5
Heat until it registers 365 degrees on a candy
thermometer or until a small cube of bread dropped
in the oil browns in about 1 minute.
Step 6
Using tongs, remove the thighs from the marinade,
draining well. Dredge them in the flour mixture,
turning to coat evenly. Shake off any excess flour.
Place them skin-side down in the center of the pan.
Step 7
Coat the remaining pieces in the same way and add
them to the pan in a single layer without touching.
Work in batches if necessary.
Step 8
Don't move the chicken for about 5 minutes or until
the coating is set and looks firm. Check the
underside by lifting with the tongs--it should be
deep golden. Cook the pieces between 8 and 20
minutes (depending on size), turning them
periodically until crispy brown and cooked through.
Step 9
To test, cut into the thickest part of a piece. The
juices should run clear and the meat should be
opaque throughout. Place on the paper-lined baking
sheet to drain.
Step 10
Arrange the chicken pieces on a platter and serve
hot, room temperature or cold.
|
