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Sunday, August 14, 2011

The Secret Of the South's Best Fried Chicken Recipe

To make it you'll need:

1  3-lb chicken , cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 lb lard
8  tbsp ( 1 stick ) unsalted butter
1/2 cup country ham pieces
1 cup flour
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground pepper

The night before, place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salt water over chicken pieces until they are submerged. Cover and refrigerate over night. In the morning, drain chicken pieces and rinse chicken and the bowl. Return chicken to the bowl and cover with buttermilk. Cover and refrigerate for 12 hours. 

About 1 1/4 before serving, combine the lard, butter, and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, about 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high and bring fat to 335 degrees.

In a shallow bowl, combine flour, cornstarch, salt and pepper and mix well..Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches, do not crowd pan, and place chicken pieces skin down on fat side. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on  crumpled paper towel. Serve hot, warm , room temperature  or cold. Serves 4 to 6.     

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