Miss Margaret's Best Southern Fried Chicken
Source of Recipe
From "Jack Daniel's Cookbook" by Lynne Tolley and Mindy Merrell
List of Ingredients
- 1½- to 3-pound chicken (the smaller the better)
- 2 eggs, beaten
- ¼ cup milk or buttermilk
- 2 cups flour, seasoned with salt and black pepper
- 3 cups lard (you can use vegetable or peanut oil)
- Cut the chicken into pieces such as 2 thighs, 2 drumsticks, 2 breast halves, and 1 pulley bone. Rinse and pat dry.
- Season the chicken with salt. Beat the eggs in a shallow bowl with the milk. Place the seasoned flour in another shallow bowl. Dip the chicken pieces into the egg wash and then in the flour, coating well. Set aside to dry for about 15 minutes.
- Heat the lard in a large high-sided skillet with a lid, preferably a cast-iron chicken fryer. When the oil is hot (365° to 375°F), carefully place the chicken pieces in the skillet, but don't overcrowd the skillet. Cook until the chicken is golden brown on one side, about 10 minutes.
- Turn and brown on the other side. Reduce the heat to medium-low. Cover the pan and cook for 10 minutes per side.
- Uncover, increase the heat, and cook 5 minutes to allow the chicken to get crispy. The chicken is done when the meat juices run clear when pierced with the tip of a knife. The smaller the pieces, the faster the cooking time.
Makes about 7 pieces of chicken