Fried Chicken
Ingredients
Directions
Prepare
Cut the chicken into pieces and sprinkle with coarse sea salt.
Let the chicken sit for 2 to 3 hours in an earthen vessel.
Fry and drain
Heat lard in a deep pan until hot.
Fry the chicken pieces until they are brown and tender.
Remove the chicken and place it on light brown paper to drain.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chicken pieces
- Provides the meat that becomes tender and browned during frying.
- Lard for frying
- Conducts heat to brown the chicken surface and adds rich flavour.
The step that matters
Frying the chicken until brown and tender. If the lard is not hot enough, the coating and skin absorb excess fat and turn greasy before the meat cooks through. Keeping the fat hot and frying until the surface is deeply browned gives crisp skin and fully cooked, tender meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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