RCI-MT.004.0396.001
Fried Chicken
has a dual origin in the rural American South. The Scots had a tradition of shallow cooking chicken in fat (not quite pan frying), unlike their English counterparts who baked or boiled chicken.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- cut-up broiler chicken/ 2 lb. chicken legs and wings1 unit
- sterilized baron fat or pure lard1 unit
- 1/2 cup
- tarragon or thyme or basil1 tsp
- 1 large
- 1 unit
- 1 unit
Method
1
Pat the chicken pieces dry with paper towels to remove surface moisture, which helps achieve crispy skin during frying.
2
Season the chicken generously on all sides with salt and pepper, rubbing the seasonings into the skin and crevices.
3
Mince the large garlic clove finely and mix with the tarragon (or thyme or basil) in a small bowl.
4
Heat the baron fat or lard in a large, deep skillet or Dutch oven over medium-high heat until shimmering, approximately 350°F.
3 minutes
5
Working carefully, place the chicken pieces skin-side down into the hot fat, avoiding overcrowding the pan; work in batches if necessary.
6
Fry the chicken for 12 to 15 minutes until the skin is golden brown and crispy, turning occasionally to ensure even cooking.
13 minutes
7
Add the butter and the garlic-herb mixture to the pan, tilting and basting the chicken with the foaming butter to infuse flavor.
8
Continue cooking for 8 to 10 minutes until the chicken is cooked through (165°F internal temperature at the thickest part) and golden on all sides.
9 minutes
9
Transfer the chicken to a paper towel-lined plate to drain excess fat, then serve warm.