3 lbs chicken pieces
1 quart buttermilk
1 lb lard (or Crisco if necessary)
1 stick unsalted butter
1/2 cup thickly-cut, uncooked smoked bacon, sliced into 1/2 inch pieces
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper (freshly ground)


Brine the chicken for 8-12 hours. Rinse off the chicken and bowl. Return the chicken to the bowl, and cover it with buttermilk. Let it rest covered in the refrigerator for another 8-12 hours. Remove the chicken and drain it on a wire rack.

While the chicken is draining, place the lard, butter and bacon pieces in a wide, heavy stockpot, and cook over low heat for 30-45 minutes, until the butter stops foaming. Skim throughout as needed. Carefully remove bacon pieces, and set aside for another use.

Thoroughly mix together flour, cornstarch, salt and pepper in a bowl, and dredge the drained chicken pieces until all surfaces are covered. Lightly pat to set the coating and tap off excess flour.

Raise fat temperature to medium-high (360 F), and carefully place several chicken pieces in the fat, skin-side down, taking care not to let them touch. Work in batches if necessary. Allow fat to return to 360 F between batches.


Fry for 8-10 minutes until skin is golden-brown and the meat is thoroughly cooked. Remove from pot, drain on a wire rack or a crumpled brown paper bag, and serve.

OR

Cook for 3-4 minutes on each side, remove from pot, and drain on a wire rack or a crumpled brown paper bag. You can at this point refrigerate the chicken, or continue on to the next step. Before you're ready to serve, pre-heat your oven to 350 F. Place chicken on a wire baking rack on top of a sheet pan, and bake for 30-40 minutes, or until skin is crisped and meat is thoroughly cooked.

The Cooks Country recipe tastes great. Best chicken I've ever had.

Requires refrigeration time.


3 1/2 lb. chicken, washed and cut into 8 pieces
1 qt. buttermilk
3 cups flour
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper
Peanut oil


1. Place chicken in a nonreactive pan and add. buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight.


2. Combine flour,. paprika, cayenne pepper, salt, and black pepper in a large plastic bag, and shake to mix.


3. Heat 3/4" peanut oil in a cast-iron skillet over medium-high heat.


4. Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12–15 minutes per side. Drain chicken on paper towels.