Yield: 6 servings
1/3 c Buttermilk 1/4 ts Freshly ground pepper
1/2 c Flour 3 lb Chicken, cut up
1 ts Salt 2/3 c Lard or vegetable oil.
You can substitute peanut or corn oil for frying, but lard will give that
true southern-fried flavor.
1. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a
plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces
at a time in the bag; shake to coat.
2. In large deep frying pan, melt lard over medium-high heat to 375ø. Add
chicken pieces & cook, turning frequently, until brown & crisp, 22«
minutes. Drain on paper towels before serving.
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