Fried Chicken Recipe
leg, thigh, and breast fried in lard, side potato salad
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Ingredients
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Fried Chicken
Potato Salad (side)
Method
Fried Chicken
- 1
Prep and Brine
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together buttermilk and eggs until smooth. Add 1 tablespoon kosher salt and 1/2 teaspoon black pepper to the buttermilk mixture. Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This both seasons and tenderizes the meat.
- 2
Make the Dredge
In a shallow wide dish or rimmed baking sheet, whisk together flour, cornstarch, remaining 1 tablespoon kosher salt, 1.5 teaspoons black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix thoroughly so spices are evenly distributed.
- 3
Coat the Chicken
Remove chicken from the buttermilk, letting excess drip off into the bowl. Dredge each piece in the seasoned flour mixture, pressing firmly so a good crust adheres. Place dredged pieces on a wire rack set over a baking sheet. For an extra-crisp double crust (optional): dip each dredged piece back into the buttermilk briefly, then back into the flour mix and set on the rack.
- 4
Heat the Lard
In a heavy cast-iron skillet or Dutch oven, add lard and optional neutral oil. Heat over medium heat until the fat reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and bubble steadily without smoking.
- 5
Fry the Chicken
Work in batches so pieces aren't crowded. Gently lower chicken skin-side down into hot fat. Maintain oil temperature at 325–350°F (160–175°C): larger bone-in pieces will cook at the lower end, smaller pieces at the higher end. Fry legs and thighs for about 12–15 minutes, breasts for 14–18 minutes, turning once halfway through so both sides brown evenly. Internal temperature should reach 165°F (74°C) near the bone. Adjust heat to keep a steady sizzle; if browning too fast, lower the heat.
- 6
Potato Salad (side)
- 7
Cook Potatoes
Place whole medium potatoes (if unevenly sized, cut larger ones in half) in a pot and cover with cold salted water by 1 inch. Bring to a boil, then simmer until potatoes are fork-tender, about 12–18 minutes depending on size. Drain and cool slightly, then peel if desired and chop into 3/4-inch pieces.
- 8
Prepare Add-ins
Peel and chop the hard-boiled eggs. Finely dice celery and the dill pickle. Place chopped potatoes, eggs, celery, and pickle in a large mixing bowl.
- 9
Make Dressing and Combine
Whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped chives, salt, and black pepper until smooth. Pour dressing over warm (not hot) potatoes and gently fold until coated. Taste and adjust seasoning — add a little more vinegar or salt if needed.
- 10
Chill and Serve
Cover and refrigerate potato salad for at least 30 minutes to let flavors meld. Sprinkle sweet paprika and additional chopped chives on top before serving alongside the fried chicken.