Indiana Lard Fried Chicken at Lidia Amy blog

Indiana Lard Fried Chicken. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper. Wagner’s village inn, a bar and. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in. Wagner's village inn, a bar and. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Add all chicken to lard, skin side down, in single layer (some slight overlap is ok) so pieces are mostly submerged. In a calculated move, breasts are sliced in half crosswise for even cooking.

Grandma Edna May's Butter Basted Fried Chicken (fried in lard, yep
from www.pinterest.com

Wagner’s village inn, a bar and. Wagner's village inn, a bar and. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in. In a calculated move, breasts are sliced in half crosswise for even cooking. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. 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.

Grandma Edna May's Butter Basted Fried Chicken (fried in lard, yep

Indiana Lard Fried Chicken Wagner's village inn, a bar and. In indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in. Wagner's village inn, a bar and. Wagner’s village inn, a bar and. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper. In a calculated move, breasts are sliced in half crosswise for even cooking. 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. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. This superb style of fried chicken, found in southeastern indiana, relies on a heavy use of black pepper.

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