I have fried chicken for many years , and fried it many different ways.
This recipe is a take on old southern cooking, which is good, it is very good in fact.
The Lard, the Buttermilk, the brining of the chicken,
( this was done because the chicken had just been freshly 86'd, and it was done to help remove the excess blood and the wild taste of the meat. In those days chickens weren't proccesed, they came straight off the farm yard to the table.)
Now the use of potato flour is unique to fried chicken, and should add some to the flavor.
But alas... I'm a true southern fried chicken connoisseur of the art of pan fried chicken.
This being white flour(only) seasoned with salt and black pepper, ( and just a tad bit of cayenne pepper)
But anyway, you can be the judge, if you can find potato flour in your area, give it a try.
And let me know...
Bigdaddy
Southern Pan Fried Chicken
Recipe courtesy Horseradish Grill
Ingredients
3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder
Directions
Rinse chicken under cold running water.
Mix water and kosher salt in large bowl, stirring until salt dissolves.
Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
Remove chicken from salt water brine and immerse in buttermilk.
Allow to marinate overnight (minimum 4 hours).
Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl.
Dredge chicken parts in flour mixture, shaking off excess.
Lay chicken parts on the wire cooling rack.
Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder.
When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down.
The chicken should be half covered in the butter-lard mixture.
Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly.
Dark meat cooks more slowly than white meat.
To check for doneness, cut a thigh to the bone and check for redness.
When evenly browned, removed the cooked chicken and place on cooling rack.
Serve hot or allow to cool to room temperature.
