SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
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
Angel Umali
[email protected]Yum!
Md Bacchu Sarkar
[email protected]This recipe is a great way to add some Southern flair to your next meal. The chicken is crispy, juicy, and full of flavor. I highly recommend it!
Farha gaming
[email protected]I've made this chicken several times now and it's always a hit. My family loves it and it's become a regular in our dinner rotation.
Shahbu Ghori
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and flavorful, I couldn't get enough of it. I'll definitely be making this again.
Leo Godwin
[email protected]This recipe is a great way to use up leftover chicken. I made a big batch of fried chicken the other night and used the leftovers to make this dish. It was just as good as the freshly fried chicken.
Shoig Mayi
[email protected]I made this chicken for a potluck and it was a huge hit! Everyone loved the crispy skin and the juicy meat. I'll definitely be making this again for my next party.
M Ammar
[email protected]The chicken was delicious, but I found that it needed a little more salt and pepper. Next time, I'll add a bit more seasoning to the flour mixture.
Chey Sherman
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these on hand, so I can make this chicken anytime I want.
Semanda Geofrey
[email protected]This recipe is so easy to follow, even for a beginner cook like me. The chicken turned out perfectly and was a hit with my friends and family.
Stephen Chibuzo Okoli
[email protected]I've tried many pan-fried chicken recipes, but this one is by far the best. The chicken was cooked perfectly and the seasoning was spot-on. My family loved it!
Raihan Kazi
[email protected]This Southern pan-fried chicken recipe is a keeper! The chicken was crispy on the outside and juicy on the inside, and the flavor was amazing. I will definitely be making this again.