How to Make The Best Fried Chicken

Byamazingfoodstv


In Indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. The result is fried chicken that is crisp (not craggy) in texture on the outside, super-juicy on the inside, and uniquely savory.

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42 Comments

  3. Tons of good information here. Im the type of person who needs details and why some things are certain ways. America's test kitchen is the best place to go to get this. You both work well together also. Oh i also love the end when you recap everything. ❤

  14. Oh forgot my son used lard he was raise on the home place until we move off so he knows about lard how to cook it out in a big cast iron pot building a fire around it and the good crackling oh right now both of us would love to have some great home make crackling those days r over!!!!!!

  15. At 76'never fry chicken that way except in lard; was raise on home made lard; daddy and my uncle; brother always killed to hogs in the fall an all day night working at it great memories; so thankful my son and I moved back on the home place 39 yrs ago now nothing is like those great days; going to try your chicken that way even call my son that lives right here at can see his kitchen light in the. winter??🎉

  30. I fry chicken like my mom. Preheat oven to 360°. Pour flour, baking powder, salt, pepper, onion powder, garlic powder, and paprika to a paper bag(or plastic bag). You can also just use Seasoning Salt. It has the same ingredients. Shake to combine ingredients together. Dip chicken in a milk/egg mixture, put into flour bag one piece at a time. Shake until chicken is thoroughly dusted. Place aside until lard is hot. Fry. 4 minutes on each side. Place fried chicken onto a sheet of aluminum foil. Close/seal foil around chicken. Bake for 35 minutes. Perfect every time. Crispy and delicious.
    The bag makes clean-up so much easier. Just toss it in the trash

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