How to make it

  • Directions
  • Cut the chicken into frying pieces. Soak pieces in buttermilk overnight or a minimum of 4 hours. Remove from the fridge and allow the chicken to come to room temperature.
  • In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper.
  • Season the chicken with the seasoning mixture.
  • Roll the chicken in flour, then in the egg mixture and back to the flour being sure to completely cover each piece. Set aside to dry while the lard or oil is heating up.
  • In a large cast-iron skillet melt lard or oil over medium high heat. When the fat is very hot add the thighs and legs and cook for 2-3 minutes. Add the other pieces, being careful not to overcrowd the skillet.
  • Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side about 3 minutes more. Reduce the heat to medium low.
  • Cover the pan and cook for 15 minutes. Turn the pieces over, cover, and continue to cook for 15 minutes longer.
  • Uncover for the last 5 to 10 minutes so the crust will be crisp. Enjoy.

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  • jett2whit 1 year ago
    Buttermilk is the secret ingredient! Thanks =)
    Was this review helpful? Yes Flag

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