Equipment
Ingredients
Brine and Soak
- 1360 g chicken, cut into 8 pieces
- 72 g salt
- 1420 ml water
- 960 ml buttermilk
Frying Fat
- 450 g lard
- 120 g unsalted butter
- 60 g country ham, cut into 1.3cm (1/2-inch) strips
Dredge
- 120 g all-purpose flour
- 30 g cornstarch
- 3 g salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 979 kcal
- Protein
- 57 g
- Carbohydrates
- 34 g
- Fat
- 68 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 896 mg
- Saturated Fat
- 26 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 332 mg
- Potassium
- 919 mg
- Calcium
- 264 mg
- Iron
- 3.3 mg
- Magnesium
- 82 mg
- Phosphorus
- 655 mg
- Zinc
- 4.9 mg
- Vitamin A
- 254 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 2.2 mcg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.82 mg
- Niacin
- 14.6 mg
- Folate
- 63 mcg
- Water
- 653 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Dissolve 72g salt in 1420ml water using a pitcher. Place chicken pieces in a large bowl and cover with the salt solution. Cover and refrigerate for 12 hours.
Drain the brine and rinse the chicken and the bowl. Return chicken to the bowl, cover with 960ml buttermilk, and refrigerate for 8 to 12 hours.
Place lard, butter, and ham strips in a large skillet over low heat. Cook until the ham is lightly browned, approximately 30 to 45 minutes.
Remove the ham and any solids with a slotted spoon. Increase heat to medium-high until the fat reaches 168°C (335°F).
Whisk together flour, cornstarch, 3g salt, and black pepper in a shallow bowl.
Dredge each piece of chicken in the flour mixture, pressing firmly to ensure the coating adheres, then shake off the excess.
Place chicken skin-side down in the skillet. Fry in batches for 8 to 10 minutes per side until the crust is golden brown and the internal temperature is 74°C (165°F).
Transfer chicken to crumpled paper towels to drain. Serve at your preferred temperature.
Chef's Notes
- Crumpling the paper towels creates more surface area to wick away excess fat more efficiently than flat sheets.
- The ham infusion provides a subtle smoky depth to the frying fat that defines this specific style.
Storage
Refrigerator: PT4D — Store in an airtight container; skin will lose crispness over time.
Freezer: 1 minute — Freezing is not recommended as the crust becomes soggy upon thawing.
Reheating: Reheat in an oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
Troubleshooting
Coating is soggy or falling off
Cause: Chicken was too wet or the fat temperature was too low
Fix: Cannot be fixed once fried; ensure the next batch is properly dredged and oil is hot.
Prevention: Ensure fat is at 168°C (335°F) before adding chicken and press flour firmly into the meat.
Chicken is burnt on the outside but raw inside
Cause: Oil temperature is too high
Fix: Finish the chicken in a 175°C (350°F) oven until it reaches 74°C (165°F) internally.
Prevention: Use a thermometer to maintain a steady 168°C (335°F).
Cultural Context
Pan-frying in a mixture of lard and butter is a traditional Southern technique that predates the common use of deep fryers in home kitchens.
