Southern Fried Chicken

When I read that this fried chicken (by Scott Peacock and Edna Lewis) was the best ever, I’ll be honest, I had my doubts. I mean read the ingredients–it sounds too simple…almost plain. But being curious, I tried it anyway. I am so glad I did because this is in fact the best ever. And as with most simple but amazing dishes, the secret is in the technique.

Southern Fried Chicken

It’s hard to describe how awesome this chicken was. The batter had a great crunch an took on a surprisingly rich, porky, meaty flavor while the chicken inside was stunningly tender and juicy. No extra spices are needed for the batter and no dipping sauces for eating–this is just perfect the way it is and what every southern fried chicken should aspire to be.

  • 1/2 cup salt
  • ~2 quarts cold water
  • 1 3-5 lb chicken
  • 1 quart buttermilk
  • 1 lb lard
  • 1/2 cup (1 stick) butter
  • 1/2

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