Southern Fried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
LardButterHam, country style, or bacon ends and pieces ChickenButtermilk FlourSaltPepperFlour, all purposeCornstarchGarlic PowderOilSaltPepperFlour, all-purposeMilkSaltPepper
Lard
1 pound
453.6 g
Combine, lard, butter and ham over low heat and simmer for 30 minutes, skimming as needed, wait until the butter is clarified. Strain and use fat for frying chicken.
Butter
½ cup (4 ounces)
113.4 g
Ham, country style, or bacon ends and pieces ½”(2.5cm) dice
½ cup (4 ounces)
113.4 g
For the chicken:
Chicken, cut into 8 pieces
1 each (3 pound),
1.36 kg
Drain brined chicken and soak in buttermilk for 1-hour at room temperature or 4 hours under refrigeration.
Buttermilk
1 quart
Flour
8oz
225g
Combine flour, cornstarch, garlic powder, salt, and pepper.
Remove chicken from buttermilk and drain.
Dredge in flour mixture, and then pat well to remove all excess flour. Let sit until the flour is of a paste-like consistency. This is crucial for crispy chicken.
Salt
to taste
Pepper
to taste
Flour, all purpose, for coating
1 cup (4 ounces)
113.4g
Cornstarch
2 tablespoons
Garlic Powder
1 teaspoon
Oil, for frying
As needed
Heat the oil to 335 F (168 C) in a sautoir or cast iron pan.
Salt
to taste
Add chicken pieces, skin side down to the oil, do not overcrowd the pan, and fry in batches if necessary. Cook 8-10 minutes on each side, until the chicken is golden brown and cooked.
Drain on rack and paper towels. Keep the chicken warm while making the gravy
Pepper
to taste
Creamy Pepper Gravy:
Flour, all-purpose
¼ cup (1 ounces)
28.35 g
Drain off all of the oil from the pan except 2 tablespoons (1 ounce, 0.029 l). Stir the flour into the oil to make a roux.
Cook the roux over medium heat, stirring frequently to a light tan, about 5 minutes.
Milk
2 cup (16 ounces)
Add the milk, whisk until smooth, and cook 5 minutes.
Add seasoning and cook over low heat until thick and smooth, about 15 minutes longer.
Salt
to taste
Taste and adjust the seasoning.
Pepper
to taste
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SMCKINN23.
1 pound
453.6 g
Combine, lard, butter and ham over low heat and simmer for 30 minutes, skimming as needed, wait until the butter is clarified. Strain and use fat for frying chicken.
Butter
½ cup (4 ounces)
113.4 g
Ham, country style, or bacon ends and pieces ½”(2.5cm) dice
½ cup (4 ounces)
113.4 g
For the chicken:
Chicken, cut into 8 pieces
1 each (3 pound),
1.36 kg
Drain brined chicken and soak in buttermilk for 1-hour at room temperature or 4 hours under refrigeration.
Buttermilk
1 quart
Flour
8oz
225g
Combine flour, cornstarch, garlic powder, salt, and pepper.
Remove chicken from buttermilk and drain.
Dredge in flour mixture, and then pat well to remove all excess flour. Let sit until the flour is of a paste-like consistency. This is crucial for crispy chicken.
Salt
to taste
Pepper
to taste
Flour, all purpose, for coating
1 cup (4 ounces)
113.4g
Cornstarch
2 tablespoons
Garlic Powder
1 teaspoon
Oil, for frying
As needed
Heat the oil to 335 F (168 C) in a sautoir or cast iron pan.
Salt
to taste
Add chicken pieces, skin side down to the oil, do not overcrowd the pan, and fry in batches if necessary. Cook 8-10 minutes on each side, until the chicken is golden brown and cooked.
Drain on rack and paper towels. Keep the chicken warm while making the gravy
Pepper
to taste
Creamy Pepper Gravy:
Flour, all-purpose
¼ cup (1 ounces)
28.35 g
Drain off all of the oil from the pan except 2 tablespoons (1 ounce, 0.029 l). Stir the flour into the oil to make a roux.
Cook the roux over medium heat, stirring frequently to a light tan, about 5 minutes.
Milk
2 cup (16 ounces)
Add the milk, whisk until smooth, and cook 5 minutes.
Add seasoning and cook over low heat until thick and smooth, about 15 minutes longer.
Salt
to taste
Taste and adjust the seasoning.
Pepper
to taste
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SMCKINN23.
Nutritional Info Amount Per Serving
- Calories: 1,881.6
- Total Fat: 166.2 g
- Cholesterol: 170.5 mg
- Sodium: 6,335.0 mg
- Total Carbs: 73.1 g
- Dietary Fiber: 2.6 g
- Protein: 28.1 g
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