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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Place buttermilk in a shallow dish. Combine flour, salt, and
pepper in a plastic or paper bag. Dip chicken pieces in buttermilk.
Place one or two pieces at a time in the bag; shake to coat.
2. In a large deep frying pan, melt lard over medium-high heat to
375F. Add chicken pieces and cook, turning frequently (comment from
Al Martin: the secret is to turn every 2-3 mintues, keeping the
juices inside the chicken), until brown and crisp, 20 to 25 minutes.
Drain on paper towels before serving.
Ingredients:
3 Pound(s) Chicken
1/3 Cup(s) Buttermilk
1/2 Cup(s) Flour
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
2/3 Cup(s) Lard |
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