Ingredients
1
- 3 to 4 lb fresh chicken
Lard (preferred) or vegetable shortening
Directions
1.
Cut chicken into 8 pieces and season generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight. (half the breast crosswise instead of lengthwise, leaving the wishbone intact)
2.
Over high heat, melt enough lard or vegetable shortening in a deep 12" cast-iron skillet that it reaches a depth of 3â4"; heat until a deep-fry thermometer inserted in fat reads 350°.
3.
Place flour on a plate. Dredge chicken in flour and fry, turning occasionally, until light brown, about 10 minutes. Reduce heat to medium; fry, turning occasionally, until golden brown and cooked through, about 10 minutes more. Transfer to a paper towelâlined plate.
New-York Restaurants
