How To Fry Chicken Using Lard at Alana Styles blog

How To Fry Chicken Using Lard. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45. To fry chicken in lard, heat the fat in a deep pot or skillet until it reaches the desired temperature (around 350°f or 175°c). Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. The secret is to dip the chicken pieces in flour, then water, and then back in flour. For the best flavor, use preheated lard at 350°f. Making real simple fried chicken doesn’t have to be complicated. When frying with lard, the quality of preparation is as critical as the cooking process itself. For fast frying, we cooked the chicken all in one batch. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Lard, rendered from pork, adds a unique richness to the chicken. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. Add all chicken to lard, skin side down, in single layer (some slight overlap is ok) so pieces are mostly submerged.

For fast frying, we cooked the chicken all in one batch. About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. To fry chicken in lard, heat the fat in a deep pot or skillet until it reaches the desired temperature (around 350°f or 175°c). For the best flavor, use preheated lard at 350°f. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45. Add all chicken to lard, skin side down, in single layer (some slight overlap is ok) so pieces are mostly submerged. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. Lard, rendered from pork, adds a unique richness to the chicken.

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How To Fry Chicken Using Lard If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. The secret is to dip the chicken pieces in flour, then water, and then back in flour. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. For fast frying, we cooked the chicken all in one batch. When frying with lard, the quality of preparation is as critical as the cooking process itself. Making real simple fried chicken doesn’t have to be complicated. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. Add all chicken to lard, skin side down, in single layer (some slight overlap is ok) so pieces are mostly submerged. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45. To fry chicken in lard, heat the fat in a deep pot or skillet until it reaches the desired temperature (around 350°f or 175°c). For the best flavor, use preheated lard at 350°f. Lard, rendered from pork, adds a unique richness to the chicken.