Fried Chicken
Not many things can beat chicken fried in lard. Ah, the virtues of lard – but that’s another post! The resulting flavor and texture are simply unmatched by any other frying method. The crispy skin and moist meat with have you coming back for more. Hot sauce gives this chicken some extra kick without adding too much heat (thank you, Paula Deen!). A few of my own secrets are also revealed in this recipe! So c’mon and treat yourself!
1 3-4 lb chicken, cut into eight pieces
Salt and freshly ground pepper to taste
Garlic powder
4 eggs, beaten
1 cup hot sauce
1 1/2 cups flour
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp brown sugar
1/2 tsp nutmeg
1/2 tsp dried thyme
Lard (or peanut oil) for frying
Season chicken liberally with salt, pepper and garlic powder. Set aside, or refrigerate overnight. Beat eggs with hot sauce and a pinch each of salt and pepper. Combine flour brown sugar, nutmeg, thyme, white and cayenne peppers, and a pinch of salt.
Heat about 1.5″ of lard or peanut oil over medium high heat in cast iron or other deep skillet or pan. Heat to about 375 degrees. Dip chicken pieces in egg mixture, then dredge in flour mixture. Add chicken pieces to hot oil and cook, covered, turning once, about 15 minutes for legs and thighs, and 10 minutes for breasts and wings.
Drain on paper towels and serve hot, at room temperature or cold!
