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Southern-Fried Chicken 100

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 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.
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