Fried Chicken Recipe
My grandmother's original recipe calls for lard, but shortening works too.
- 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.
Serving: 5.25g | Calories: 389kcal | Carbohydrates: 11.9g | Protein: 20.7g | Fat: 28.7g | Saturated Fat: 11.2g | Cholesterol: 20.7mg | Sodium: 409mg