Recipes

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.