Lard Fried Chicken
Ingredients: whole chicken, kosher salt, ground black pepper, all-purpose flour, baking powder · 45 min cook time · 650kcal · $16.50
Ingredients
4.5pounds whole chicken, 3teaspoons kosher salt, 1tablespoon ground black pepper, 1.5cups all-purpose flour, 1.5teaspoons baking powder, 4cups water, 2pounds lard
Instructions
1. Pat the chicken dry with paper towels, then cut it down into parts to yield about 3 pounds of chicken pieces.
2. Season the chicken parts thoroughly with 2 teaspoons of kosher salt and 1 tablespoon of ground black pepper.
3. In a bowl, mix 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 tablespoon of kosher salt.
4. Dredge each piece of chicken in the flour mixture, briefly dip it in a bowl of water, then dredge again in the flour mixture to create a robust coating.
5. Place the coated chicken on a plate and refrigerate for 30 minutes to up to 2 hours to let the coating adhere.
6. Heat 2 pounds of lard in a 6-quart Dutch oven over medium-high heat until the lard reaches 350 degrees Fahrenheit.
7. Carefully place all the chicken into the pot skin-side down, adjusting heat to maintain between 300 and 325 degrees Fahrenheit.
8. Fry for 10 minutes total on the first side, rotating the entire pot 180 degrees halfway through at 5 minutes to accommodate stove hot spots.
9. Turn the chicken and continue frying until golden brown and the internal temperature reaches 160 degrees Fahrenheit for breasts and 175 degrees Fahrenheit for thighs and drumsticks.
10. Transfer the fried chicken to a wire rack set over paper towels, blot excess grease, let rest for 10 minutes, and serve.
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