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Classic Southern Fried Chicken

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"This is my deep-fried version of fried chicken, and it was a revelation when my friend, colleague, and fellow Tar Heel Jean Anderson informed me that nothing produces a crisper crust on deep-fried chicken than self-rising flour containing a little baking powder, which reacts with the acid in the buttermilk to lighten the batter. The lard also contributes to the crunchy texture of the chicken, so do not substitute another fat. Some Southerners cover the pot and deep-fry the chicken longer at a lower temperature, but I find this can make the skin too greasy. In any case, do watch the chicken carefully once it's been turned to make sure it doesn't burn in the least, and remember that covering any fried chicken to keep it warm almost guarantees a soggy crust."

List of Ingredients

• Two 3-pound fryer chickens
• Buttermilk
• 2 cups self-rising flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• â…› tsp cayenne pepper
• Lard for deep frying
• 1 Tbsp bacon grease



Recipe

Cut up the chickens carefully and evenly into serving pieces, taking care to keep the skin of each piece intact, and rinse under cold running water. Place the pieces in a bowl, add enough buttermilk to just cover, and let soak for 30 minutes to 1 hour.

In a heavy brown paper bag, combine the flour, salt, black pepper, and cayenne and shake till well blended. Add the chicken pieces to the bag, shake vigorously to coat evenly, and stack the pieces on a large plate.

In a large, heavy Dutch oven or casserole, heat about 3 inches of melted lard to 365°F on a deep-fat thermometer and add the bacon grease. Arrange the dark-meat pieces of chicken in the fat, making sure not to overcrowd the pot or allow the temperature of the fat to drop below 365°F and fry till golden brown and crisp, 12 to 15 minutes, and drain on a wire rack or another brown paper bag. Repeat with the remaining chicken pieces.
Transfer the chicken to a large serving platter and serve warm or at room temperature.

Makes 8 servings