email this pageIngredients
½ cup, plus 1 teaspoon, salt, divided
6 cups water
1 (3-pound) chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper
Instructions
6 cups water
1 (3-pound) chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper
1. Combine 1/2 cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8 to 12 hours. Drain on a wire rack.
2. Combine lard, butter and ham in a heavy skillet. Cook over low heat, skimming as needed, until butter stops foaming and ham is browned, about 30 minutes. Remove ham with a slotted spoon. Increase heat to medium-high and heat fat to 335F.
3. Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper.
4. Dredge chicken pieces in flour mixture; tap well to remove excess.
5. Working in batches, place chicken, skin side down, into heated fat. Do not crowd. Cook until chicken is golden brown and cooked, 10 to 12 minutes per side. Pierce with a fork—if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack or crumpled paper towels. Serves 6.
Recipe adapted from Edna Lewis and Scott Peacock's The Gift of Southern Cooking (Knopf, 2003).
Nutritional Information
2. Combine lard, butter and ham in a heavy skillet. Cook over low heat, skimming as needed, until butter stops foaming and ham is browned, about 30 minutes. Remove ham with a slotted spoon. Increase heat to medium-high and heat fat to 335F.
3. Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper.
4. Dredge chicken pieces in flour mixture; tap well to remove excess.
5. Working in batches, place chicken, skin side down, into heated fat. Do not crowd. Cook until chicken is golden brown and cooked, 10 to 12 minutes per side. Pierce with a fork—if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack or crumpled paper towels. Serves 6.
Recipe adapted from Edna Lewis and Scott Peacock's The Gift of Southern Cooking (Knopf, 2003).
Per serving: 510 calories, 28g fat, 54g prot. 6g carbs., 0g fiber, 160mg sodium.
