Fried Chicken Using Lard at Lila Collins blog

Fried Chicken Using Lard. Cook for roughly 16 min, shaking frier basket when you first “drop”, and then a couple times throughout the cook. 2 pounds lard for frying. Season with garlic powder, salt, and black pepper. 1 whole container south chicago packing lard (lard can be reused for future fried chicken after 1st use) set temp to 350°f. Set aside (you can cover and refrigerate overnight). Add buttermilk, again tossing to coat. Place cut up chicken in a large bowl. 1 ½ teaspoons baking powder. The secret is to dip the chicken pieces in flour, then water, and then back in flour. For fast frying, we cooked the chicken all in one batch. 5 teaspoons kosher salt, divided.

Southern PanFried Chicken in Lard Crispy, Tender, and OhSoDelicious
from www.pinterest.com

For fast frying, we cooked the chicken all in one batch. 2 pounds lard for frying. Set aside (you can cover and refrigerate overnight). 1 whole container south chicago packing lard (lard can be reused for future fried chicken after 1st use) set temp to 350°f. Season with garlic powder, salt, and black pepper. 5 teaspoons kosher salt, divided. Cook for roughly 16 min, shaking frier basket when you first “drop”, and then a couple times throughout the cook. The secret is to dip the chicken pieces in flour, then water, and then back in flour. Place cut up chicken in a large bowl. 1 ½ teaspoons baking powder.

Southern PanFried Chicken in Lard Crispy, Tender, and OhSoDelicious

Fried Chicken Using Lard Set aside (you can cover and refrigerate overnight). Cook for roughly 16 min, shaking frier basket when you first “drop”, and then a couple times throughout the cook. The secret is to dip the chicken pieces in flour, then water, and then back in flour. Season with garlic powder, salt, and black pepper. 5 teaspoons kosher salt, divided. Add buttermilk, again tossing to coat. 2 pounds lard for frying. 1 ½ teaspoons baking powder. For fast frying, we cooked the chicken all in one batch. 1 whole container south chicago packing lard (lard can be reused for future fried chicken after 1st use) set temp to 350°f. Place cut up chicken in a large bowl. Set aside (you can cover and refrigerate overnight).

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