• Cooking Time:
  • Servings: 4-6 ppl
  • Preparation Time:


I love a good 'ole Sunday Dinner with the family. Mounds of fried chicken, macaroni pie, homemade biscuits w/ homemade fig preserves and butter, fresh green beans from the garden. Here is a traditional fried chicken recipe! enjoy


  • Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the
  • recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6.
  • 3 1/2- to 4-lb. chicken, cut into 8 pieces
  • 2 cups buttermilk
  • 1 tsp. black pepper, divided
  • 1/4 tsp. salt
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. seasoned salt, such as Lawry's
  • 1 lb. lard (or solid vegetable shortening)
  • 1/2 cup (1 stick) butter


  • Step 1
  • Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4
  • teaspoon of black pepper and the salt, and stir to combine.
  • Step 2
  • Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,
  • turning the pieces occasionally.
  • Step 3
  • Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
  • dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
  • Step 4
  • Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in
  • one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.
  • Step 5
  • Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
  • the oil browns in about 1 minute.
  • Step 6
  • Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,
  • turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
  • Step 7
  • Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.
  • Work in batches if necessary.
  • Step 8
  • Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
  • underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
  • minutes (depending on size), turning them periodically until crispy brown and cooked through.
  • Step 9
  • To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque
  • throughout. Place on the paper-lined baking sheet to drain.
  • Step 10
  • Arrange the chicken pieces on a platter and serve hot, room temperature or cold.

Author Credit: Soul Food

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