My Old-Fashioned Simple & Easy Fantastic Fried Chicken
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1 1/2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon powdered cumin
- 1 lb real lard (use enough to have 1/4 inch deep in the skillet)
- 1 (2 1/2-3 lb) broiler-fryer chickens, cut up
- Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
- Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
- Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
- Uncover for the last 10 minutes.
flour, paprika, pepper, salt, powdered cumin, lard
Taken from www.food.com/recipe/my-old-fashioned-simple-easy-fantastic-fried-chicken-506325 (may not work)