Rating: 3.73 stars
30 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.

The Martha Stewart Show, November Fall 2007, The Martha Stewart Show, Episode 3037

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Read the full recipe after the video.

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.

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  • Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.

  • Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.

  • In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.

  • Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

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Reviews (2)

30 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
09/02/2017
It does look wonderful -- I'll try it next time I have two days to make fried chicken :-)
Rating: Unrated
11/20/2007
This sounds really good. I can't always get country ham so I will substitute thick slab bacon. When I try this, I want to add a little curry powder to the flour for the last couple of pieces and see how that tastes.