Every Sunday my grandmother made fried chicken, biscuits and gravy, and banana pudding. To make the chicken moist, she steamed it in the last few minutes of cooking. The steam not only makes for moist chicken, but it also gives it a nice brown coating. My grandmother fits all of the chicken in the frying pan, sometimes in two layers, rotating the chicken until all the pieces were cooked through. My kids nicknamed this chicken greasy chicken, not because it was greasy, but because of the tasty bits of coating that were left in the frying pan after the chicken was steamed. She used these remnants to make chicken gravy.
Fried Chicken Recipe
- 1 cup lard or shortening
- ½ cup unsalted butter
- 2 whole chickens cut up
- 2 cups flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- ½ cup water
Cut chicken into serving size pieces. Wash, and pat dry. Generously salt and pepper chicken pieces.
Combine lard and butter in cast iron frying pan or electric skillet. Heat lard and butter on medium-high heat. To make sure the pan is hot enough to fry the chicken, dip a fork in flour and then in the hot oil. The pan is ready if the flour sizzles.
Dredge the chicken in flour, fitting each piece in the pan, in layers if necessary. Turn, and rotate the chicken pieces about every 5 minutes, until all pieces are cooked.
Turn the heat up to high. Add the water, and cover. The chicken is ready when all liquid is gone, and the greasy bits of the coating are all that remain.