Fried Chicken

Fried Chicken


1 cut up Chicken

1 1/2 cups self-rising flour

1 tsp. black pepper

1/2 tsp season salt

1 quart buttermilk

hot sauce

1 lb. lard

vegetable oil

Place the chicken in a pan and cover with the buttermilk , 2 tsp. salt and nice dose of hot sauce; allow to set covered in the refrigerator for at least 2 hours , overnight even better. Remove chicken and allow to drain over wire rack set in pan. Combine the flour ,pepper and season salt ; whisk to combine. Dredge the chicken in the flour and shake off excess flour. In a large frying pan add the lard and heat until melted on medium heat. Add vegetable oil if needed to fill pan no more then half way. Oil is ready when a handle of a wooden spoon placed in the oil bubbles. Add the chicken , but do not over crowd pan. Fry about 10 minutes per side until golden. Remove to a rack to drain when finished.

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