Fried Chicken With Lard Recipe at Kristopher Chambers blog

Fried Chicken With Lard Recipe. My mouth waters just thinking of it. It is admittedly a bit fussy, but such a treat: Season with garlic powder, salt, and black pepper. I’ll even share our families secret recipe of “herbs and spices,” so you can make this delicious old southern classic at home for you and your family to enjoy. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. Of course, the best southern fried chicken is made with lard, but most of us don’t have a tub of lard sitting around. Once a season we treat ourselves to fried chicken, using fresh chicken (freshly butchered, never frozen) and lard. Add buttermilk, again tossing to coat. Place cut up chicken in a large bowl. So, in lieu of that, use solid crisco shortening (my preferred oil), vegetable oil , or peanut oil. Set aside (you can cover and refrigerate overnight).

Of course, the best southern fried chicken is made with lard, but most of us don’t have a tub of lard sitting around. Once a season we treat ourselves to fried chicken, using fresh chicken (freshly butchered, never frozen) and lard. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. My mouth waters just thinking of it. So, in lieu of that, use solid crisco shortening (my preferred oil), vegetable oil , or peanut oil. Add buttermilk, again tossing to coat. I’ll even share our families secret recipe of “herbs and spices,” so you can make this delicious old southern classic at home for you and your family to enjoy. It is admittedly a bit fussy, but such a treat: Place cut up chicken in a large bowl. Set aside (you can cover and refrigerate overnight).

Classic Southern Fried Chicken Recipe

Fried Chicken With Lard Recipe In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. My mouth waters just thinking of it. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. Season with garlic powder, salt, and black pepper. Once a season we treat ourselves to fried chicken, using fresh chicken (freshly butchered, never frozen) and lard. Of course, the best southern fried chicken is made with lard, but most of us don’t have a tub of lard sitting around. It is admittedly a bit fussy, but such a treat: Set aside (you can cover and refrigerate overnight). I’ll even share our families secret recipe of “herbs and spices,” so you can make this delicious old southern classic at home for you and your family to enjoy. So, in lieu of that, use solid crisco shortening (my preferred oil), vegetable oil , or peanut oil. Add buttermilk, again tossing to coat. Place cut up chicken in a large bowl.