Best Lard For Fried Chicken at Aretha Degregorio blog

Best Lard For Fried Chicken. (a whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). If you're using table salt, reduce the amount by half. Dip an edge of the floured piece into the lard; If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. To achieve the ideal texture of crispy fried chicken, monitoring the oil temperature is critical. If it sizzles, it's ready. An accurate kitchen thermometer can ensure the lard is at the correct temperature for frying chicken wings or southern fried chicken. Begin to flour remaining pieces and carefully place them into the pan/dutch oven. The butter will of course brown in the lard but that’s the point. You’ll need enough lard, once it’s melted, to measure about 3/4 of an inch deep inside the skillet. We developed this recipe using john morrell snow cap lard, but you can substitute 1 quart of peanut or vegetable oil, if desired, although the taste will be different. For the best flavor, use preheated lard at 350°f. A tablespoon full of bacon grease would also be really good, if you have that. Lard, rendered from pork, adds a unique richness to the chicken. Once the lard has melted and started to warm up, carefully add the butter.

Lard, rendered from pork, adds a unique richness to the chicken. If it sizzles, it's ready. (a whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). The butter will of course brown in the lard but that’s the point. Begin to flour remaining pieces and carefully place them into the pan/dutch oven. A tablespoon full of bacon grease would also be really good, if you have that. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. We developed this recipe using john morrell snow cap lard, but you can substitute 1 quart of peanut or vegetable oil, if desired, although the taste will be different. For the best flavor, use preheated lard at 350°f. You’ll need enough lard, once it’s melted, to measure about 3/4 of an inch deep inside the skillet.

10 Reasons You Should Be Cooking With Lard HuffPost

Best Lard For Fried Chicken Lard, rendered from pork, adds a unique richness to the chicken. A tablespoon full of bacon grease would also be really good, if you have that. Dip an edge of the floured piece into the lard; An accurate kitchen thermometer can ensure the lard is at the correct temperature for frying chicken wings or southern fried chicken. Once the lard has melted and started to warm up, carefully add the butter. If lard isn’t available, duck fat is a tasty alternative, and in a pinch, vegetable shortening or peanut oil will work. For the best flavor, use preheated lard at 350°f. Lard, rendered from pork, adds a unique richness to the chicken. (a whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). You’ll need enough lard, once it’s melted, to measure about 3/4 of an inch deep inside the skillet. We developed this recipe using john morrell snow cap lard, but you can substitute 1 quart of peanut or vegetable oil, if desired, although the taste will be different. To achieve the ideal texture of crispy fried chicken, monitoring the oil temperature is critical. If you're using table salt, reduce the amount by half. Begin to flour remaining pieces and carefully place them into the pan/dutch oven. The butter will of course brown in the lard but that’s the point. Lard should be heated to a temperature range of 350°f to 375°f before introducing the chicken.