Independence Day Recipes
Country Pan-Fried Chicken
Yield: 6 to 8 servings
Ingredients
- 3 pounds chicken breasts and legs
- 1 egg
- 2/3 cup buttermilk
- 2 cups all-purpose flour
- Salt, to taste
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 cup lard*
- 1 cup solid white vegetable shortening
Instructions
- Let chicken warm to room temperature. Wipe with a damp cloth.
- In a wide bowl, beat egg with buttermilk.
- Place flour, salt and peppers in a brown paper bag.
- In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.
- When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time.
- When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.
- Remove chicken and drain on brown paper bags.
- Serve warm or cold.
Notes
* You may use all shortening instead of lard.