How to Make The Best Fried Chicken

Ingredients

• 3 pounds Chicken Pieces (mix of breasts, thighs, drumsticks, and wings, cut into individual pieces)
• 3 teaspoons Kosher Salt (2 tsp for seasoning, 1 tbsp (3 tsp) for coating mixture)
• 1 tablespoon Black Pepper (freshly ground)
• 1.5 cups All-Purpose Flour (for the coating)
• 1.5 teaspoons Baking Powder (helps the coating adhere)
• 4 cups Water (cold, for the quick dip)
• 2 pounds Lard (rendered pork lard, for frying)

Instructions

1. Break Down the Chicken

   Using a carving knife, kitchen shears, and a chef's knife, cut a whole 4.5‑lb chicken into wings, leg quarters, thighs, drumsticks, and breast halves, then pat all pieces dry with paper towels.

   Time: PT15M

2. Season the Chicken

   Generously sprinkle 2 teaspoons kosher salt and 1 tablespoon freshly ground black pepper over all chicken pieces, coating evenly.

   Time: PT5M

3. Prepare the Flour Coating

   In a large mixing bowl combine 1.5 cups all‑purpose flour, 1.5 teaspoons baking powder, and 1 tablespoon kosher salt. Whisk to distribute evenly.

   Time: PT5M

4. Set Up the Water Dip

   Pour 4 cups cold water into a separate shallow bowl.

   Time: PT1M

5. Dredge, Dip, and Re‑Coat

   Working one piece at a time, dredge the chicken in the flour mixture, shake off excess, dip quickly into the water, then return to the flour and coat again. Place coated pieces on a tray.

   Time: PT10M

6. Chill the Coated Chicken

   Cover the tray and refrigerate for at least 30 minutes (up to 2 hours) to let the coating set.

   Time: PT30M

7. Heat the Lard

   Add 2 lb of lard to the 6‑quart Dutch oven and heat over medium‑high until it reaches 350°F.

   Time: PT10M

   Temperature: 350°F

8. Fry First Side (Skin‑Side Down)

   Place all chicken pieces in a single layer, skin side down, into the hot lard. Maintain oil temperature between 300‑325°F. Fry for 5 minutes, then rotate the pot 180° and fry another 5 minutes.

   Time: PT10M

   Temperature: 300‑325°F

9. Finish Frying to Desired Doneness

   Continue frying, checking internal temperatures: 160°F for breasts, 175°F for thighs and drumsticks. This usually takes an additional 5‑9 minutes. Adjust time as needed for a deep golden crust.

   Time: PT10M

   Temperature: 300‑325°F

10. Drain and Rest

    Remove chicken with tongs, place on paper towels (or a wire rack) and blot each side for about 10 seconds. Let rest for 10 minutes before serving.

    Time: PT12M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g