Margaret's Southern Pan Fried Chicken

Recipe By:
R.T. Eby
  • Currently 4.7/5 Stars.
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Margaret S Southern Pan Fried Chicken
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Easy

For most of her adult life, my mother - born and raised in Charlotte, NC - made this southern fried chicken every week or so. You cannot replicate it with a deep fryer, the caramelization of the skin and the...
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Ingredients

  • 1 broiler/fryer chicken (2 1/2 to 3 pounds), cut into pieces
  • 1 quart cold water
  • 4 tablespoons salt (kosher salt or sea salt can be used)
  • 1 quart buttermilk
  • Lard or solid vegetable shortening (i.e., crisco) for frying
  • 4 ounces (1 stick) real butter
  • 3 cups all purpose flour
  • 1 tablespoon ground black pepper
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Directions

  1. 1. Note: This recipe may seem a bit complicated but it is not. Most of the time is taken up with marinating; the actual work time prior to cooking is minimal and the cooking itself becomes simple once you have done it a few times.
  2. 2. Cut up the chicken into separate pieces (or buy chicken parts). Clean and rinse the chicken thoroughly. Put the chicken in a container that is large enough for all the chicken to make just one layer; a 13 by 9 by 2 inch baking dish usually works fine.
  3. 3. Combine the cold water and the salt, mix well until the salt is dissolved. Pour over the chicken; cover with plastic wrap and refrigerate for at least two hours (longer than that is even better). Turn the pieces at least once during the marinating time.
  4. 4. Remove the chicken and rinse out the container. Put the chicken back in the dish and pour the buttermilk over it. Cover with plastic wrap and refrigerate for at least two hours (longer, again, is even better). Turn the pieces at least once during the marinating time.
  5. 5. Place a heavy skillet (cast iron is best) over medium heat, add one cup of lard and the butter; let it melt. Continue to add lard until the level reaches about one inch. The butter will foam a little and then stop as it reaches a clarified state. Increase the heat to medium high (330 to 340 degrees F).
  6. 6. In a bowl that is wide enough to allow for a couple of pieces of chicken at a time, combine the flour and ground black pepper, mix well. Remove one or two pieces of chicken from the buttermilk at a time, tap off any excess and dredge them in the flour; shake off the excess flour and place them in the skillet. Repeat until the skillet is full (leave space between the pieces so you can use tongs to turn them over). Work in batches so the lard retains its temperature.
  7. 7. Cook for five to ten minutes per side or until there is no pink left in any part of the chicken. The outside should be golden brown with dark brown spots of caramelization here and there. Drain the chicken on paper towels.
  8. 8. Serve with a green vegetable, mashed potatoes and gravy. Cover and refrigerate any left over pieces so you can snack on them later.
 
 
  • Did you know?

    The human body derives about 30 different nutritional substances from just 100 grams of chicken. The energy measure is high as well; 100 grams of chicken meat contains about 916 Kilojoules of energy which is very energetic.