Assemble these supplies:
- 2- to 2 1/2-pound chicken, cut into serving pieces
- 1/2 cup flour
- 1/3 cup buttermilk
- 1/3 cup lard
- 5 tablespoons butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges and watercress for garnish (optional)
Steps in preparation
- Rinse chicken pieces and pat dry with paper towels.
- Put flour in paper bag.
- Pour buttermilk into medium-size bowl and dip each chicken piece in it to coat.
- Place 1 or 2 chicken pieces in bag and shake to coat with flour.
- Place coated pieces of chicken on plate. Repeat until all chicken pieces are floured.
- Melt lard and butter over high heat in frying pan.
- Meanwhile, sprinkle chicken with salt and pepper.
- When fat is hot, add thighs and legs, fleshy side down.
- Brown about 3 minutes.
- When golden, turn them with tongs and brown other sides.
- Add chicken breasts to pan.
- After about 3 more minutes, turn all chicken pieces.
- Add wings to pan.
- Continue cooking and turning chicken pieces so that they brown evenly.
- Cook chicken on as high a temperature as possible.
- Reduce temperature to medium-high only if chicken is browning too fast.
- It should be done in 20 to 30 minutes from time thighs and legs were placed in pan.
- Chicken should be medium brown and the crust very crisp.
- Spread doubled paper towels on warm serving platter and place chicken on top; then cover chicken with doubled paper towels. Allow chicken to drain 3 to 5 minutes in a warm spot.
- Remove towels.
- Garnish chicken platter with lemon wedges and watercress, if desired.
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