Ingredients
The following ingredients have 4 Servings
- One (3-pound) whole chicken (cut into 8 pieces and preferably brined for 8 to 12 hours)
- 1 quart buttermilk ((either low-fat or full-fat))
- 1 pound lard
- 1 stick (4 oz) unsalted butter
- 1/2 cup country ham pieces or 1 thick slice country ham (cut into 1/2-inch (12-mm) strips (90 g or 3 oz))
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instruction
- To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours. Place the chicken on a wire rack to drain, discarding the buttermilk.
- Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned.
- Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).
- Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour.
- Slip some of the chicken pieces, skin side down, into the heated fat. (Be careful to not crowd the pan. Fry in batches if necessary.) Cook for 10 to 13 minutes on each side, until the chicken is golden brown and cooked through. The exact timing may vary depending on the size of your chicken.
- Drain thoroughly on a wire rack or on crumpled paper towels. Serve hot, warm, or at room temperature.
