SOUTHERN PAN-FRIED CHICKEN
Steps:
- 1. Night before serving: place chicken in large bowl and set aside. In large pitcher, combine kosher salt with 6 c. water and stir until slat dissolved. Pour salted water over chicken until submerged. Cover and refrigerate overnight. 2. In morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and frig. 8-12 hours. 3. About 1&1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed until ham lightly browned, 30-45 min. Remove ham and brown bits from fat with slotted spoon. Increase heat to medium hiigh to heat fat to 335. 4. In shallow bowl combine flour, cornstarch, s and p; mix well. Dredge chicken thoroughly in flour mixture, pat well to remove excess. Working in batches, place chicken peices skin side down in fat. Cook 8-10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temp, or cold.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
