Is there anything better than good old fried chicken? Yes, I just showed my true colors there. I’m a southern girl. You know, where everything is better fried? Oh, yes and the tea is served sweet. 🙂
Last night for dinner, I was in the mood for some fried chicken. It’s usually more of southern dish at my house, because that is when the chickens are in plenty. However, we started butchering last week and it’s time. I couldn’t wait for summer any more.
Here’s what you need:
- 1 Polyface Broiler, cut up (discard or save the back and neck for stock)
Turn oven to 415 degrees (yes that is correct) and melt in the bottom of a 9″x13″ pan:
- 1/4 cup butter
- 1/4 cup lard – recipe at link
Shake in a gallon size bag:
- 1/2 cup flour (I used Bob’s Red Mill All Purpose flour for the gluten free pan, but I’ve also had great success with rice flour)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
Mix together in large bowl:
- 1 Polyface egg
- 3 Tbsp milk
Now to put it all together:
Dip each piece of chicken into the egg mixture, then shake until thoroughly coated in flour mix. Place skin side (meat side) down into pan with the melted butter/lard. Continue this until all of your pieces are coated.
My kids love to help with this part of chicken, just be prepared for a floured kitchen. 🙂
Bake at 415 degrees for 30 minutes. Then using a pair of tongs (Don’t pierce the chicken, you want the juices to stay inside.) Turn each piece over so that the skin side is up. Continue baking for another 30 minutes.
Transfer to a pie plate or cast iron skillet and keep warm until you are ready to serve. (The drippings make a great gravy if you want!!)
I served mine with Sour Cream & Dill Potato Salad and Home canned green beans, because that’s what I had. 🙂
I should also note that if you want your crust particularly crunchy and thick, then I would recommend that you dip in flour mixture, then egg mixture, then flour mixture again. I was being a little lazy last night and didn’t do that. It comes out fine either way.
Let me know how yours turns out.