Country Pan-Fried Chicken
- 3 pounds chicken breasts and legs
- 1 egg
- 2/3 cup buttermilk
- 2 cups all-purpose
- Salt, to taste
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 cup lard
- 1 cup solid white vegetable shortening
- Let chicken warm to room temperature. Wipe with a damp
- 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.
Yield: 6 to 8 servings
You may use all shortening instead of lard.