Recipe from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock
You can’t get more Southern than this fried chicken. And we’ve even provided the buttermilk to soak it in and the lard to fry it! It will take a bit of time to cut your chicken into pieces.
Remember to use Kosher salt for the brining, and if you have any ham or bacon leftovers from the recent box, I recommend using them to flavor your cooking oil.Print
- Chicken – Cut in pieces
- Buttermilk – 1 quart
- Lard – 1 pound
- Butter – 1/2 cup
- Country Ham or Bacon (optional) – 1/2 C, cut into 1/2-inch strips
- All-purpose flour – 1 Cup
- Cornstarch – 2 TB
- Salt – 1 tsp
- Black Pepper – 1/2 tsp, freshly ground
- Potato Salad
- Potatoes –
- Cider Vinegar – 1 1/2 TB
- Sea Salt – 1 tsp
- Black Pepper – 3-4 grinds
- Onion – 1/4 cup, finely chopped
- Eggs – 3, hard-boiled, pushed through a sieve
- Mayonnaise (homemade if poss) – 3/4-1 cup
- Broccoli – washed and cut into pieces
- Butter – 2 TB, unsalted
- Garlic – 1 clove, minced
- Parsley – 1 TB, finely snipped
- Black Pepper – freshly ground, to taste
- Brine the chicken in a bowl overnight by letting it soak in water at a ratio of 1/2 C Kosher Salt to 1 quart of Water. Add enough water to cover your chicken.
- The next morning, rinse your bowl and drain the chicken. Then put it to soak all day long in the buttermilk. Use as much as you need to cover the pieces.
- You might make your potato salad ahead of time since it’s served cold, but if you are thinking of making it more than a day in advance, be aware that the onions will only get stronger over time.
- Potato Salad: Place your potatoes in a pot of cold water, and cook until tender, but not mushy. Drain and let cool off until you can peel and cut them into 1/2-inch cubes. Gently toss the potatoes in a bowl with the cider vinegar, salt, black pepper, and chopped onion. In another bowl, combine the sieved egg yolks with the mayonnaise, and mix in to the potatoes. Season to taste with salt and pepper.
- When it’s time to fry your chicken, drain it on a wire rack, discarding the buttermilk.
- To fry the chicken, add the lard and butter (or cooking oil) to a heavy skillet or frying pan. Blend the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper, and dredge the drained chicken pieces, patting well to remove excess flour.
- You can also prep your Broccoli during this time: Bring a big pot of salted water to boil, add broccoli and cook for about 5 minutes, until tender, but maintaining a bit of bite. Drain and plunge in lightly salted ice water till cooled. Drain and set aside.
Back to the Chicken
- Bring the temperature on your skillet to medium-high and heat the fat to 335°F (170°C).
- Reducing the temperature of the oil, fry the chicken pieces skin side down in batches, so as not to crowd the pan, for 10 to 12 minutes on each side, until the chicken is golden brown and cooked through. Most importantly, the internal temperature should be right around 180° degrees.
- Drain on a wire rack or on crumpled paper towels.
- While the chicken is draining, complete the last step of the broccoli: Melt your butter in a big skillet. When hot and foaming, add the broccoli, reheating, and cook one more minute after sprinkling it with garlic, parsley, salt and pepper.
- Serve the chicken hot, warm, at room temperature, or cold with your potato salad and broccoli. Yum!
- Ingredients not included in this box: All purpose flour, cornstarch, cider vinegar, mayonnaise, butter (except Real Food Large 3-5), Salt, Pepper.