How to Make The Best Fried Chicken
How to Make The Best Fried Chicken is a medium American recipe that serves 4. 500 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 1 hr 5 min | Cook: 30 min | Total: 1 hr 50 min
Cost: $23.50 total, $5.88 per serving
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
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
Season the Chicken
Generously sprinkle 2 teaspoons kosher salt and 1 tablespoon freshly ground black pepper over all chicken pieces, coating evenly.
Time: PT5M
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
Set Up the Water Dip
Pour 4 cups cold water into a separate shallow bowl.
Time: PT1M
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
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
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
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
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
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
Dietary info: Contains pork, Contains gluten, High protein
Allergens: None
Ingredient Substitutions
- Instead of Kosher Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of All-Purpose Flour: bread flour
- Instead of Baking Powder: baking soda (use half the amount)
- Instead of Lard: vegetable oil, peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Carving Knife
- Kitchen Shears
- Mixing Bowl
- Measuring Cups and Spoons
- 6‑Quart Dutch Oven
- Instant‑Read Thermometer
- Tongs
- Wire Rack (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Break Down the Chicken
- Season the Chicken
- Dredge, Dip, and Re‑Coat
- Chill the Coated Chicken
- Heat the Lard
- Fry First Side (Skin‑Side Down)
- Finish Frying to Desired Doneness
Chef Tips from the Video
- Use a kitchen thermometer that clips onto the pot for hands‑free temperature monitoring.
- If you prefer a spicier crust, add a pinch of cayenne or smoked paprika to the flour mixture.
- After frying, drizzle a tiny bit of melted butter over the chicken for extra richness.
Troubleshooting
Coating falls off during frying.
Ensure the chicken is fully chilled after coating and that the oil temperature stays within 300‑325°F; a hotter oil can cause the coating to detach.
Chicken skin is not crispy enough.
Pat the chicken dry thoroughly before seasoning, and avoid overcrowding the pot so steam doesn’t prevent crisping.
Oil temperature drops too low when adding chicken.
Heat the lard a few degrees higher (around 360°F) before adding the chicken, then quickly bring it back to 300‑325°F.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag; keep for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and coat the chicken the night before; keep refrigerated and fry the next day.
- Render lard in advance and store it in the refrigerator for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Lard Fried Chicken in Indiana cuisine?
In Indiana and much of the Midwest, frying chicken in rendered pork lard dates back to early 20th‑century farm kitchens where lard was the most available cooking fat. The method yields a deep, savory flavor that has become a regional comfort‑food staple.
What traditional regional variations of fried chicken exist within the Midwest and Southern United States?
Midwestern versions often use lard and a simple salt‑pepper seasoning, while Southern styles may incorporate buttermilk brines, hot sauces, or a seasoned flour batter. Some Southern cooks add a touch of sugar or cornmeal for extra crunch.
How is Lard Fried Chicken traditionally served in Indiana households?
It is typically served hot with classic sides such as mashed potatoes, coleslaw, corn on the cob, or biscuits. Many families enjoy it at family gatherings, picnics, and Sunday dinners.
What occasions or celebrations is Lard Fried Chicken associated with in Indiana culture?
Fried chicken is a centerpiece at county fairs, church potlucks, and holiday gatherings like Thanksgiving or the Fourth of July, especially when a hearty, crowd‑pleasing main dish is needed.
What authentic ingredients are essential for traditional Indiana Lard Fried Chicken versus acceptable substitutes?
The authentic recipe relies on pork lard, kosher salt, black pepper, all‑purpose flour, and a small amount of baking powder. Substitutes can include vegetable oil for lard, sea salt for kosher salt, or a blend of flour and cornmeal for a different texture.
What other Midwestern dishes pair well with Lard Fried Chicken?
Classic pairings include creamy macaroni‑and‑cheese, buttered green beans, baked beans, and a simple garden salad with a vinaigrette to cut through the richness.
How has Lard Fried Chicken evolved over time in Indiana cooking traditions?
While early cooks used pure rendered lard from pork, modern home cooks sometimes blend lard with a neutral oil for a higher smoke point. Seasonings have also expanded beyond salt and pepper to include herbs and spices, but the core technique remains unchanged.
What are the most common mistakes to avoid when making Lard Fried Chicken?
Common errors include not patting the chicken dry, overcrowding the pot, letting the oil temperature drop too low, and skipping the chilling step, all of which can lead to soggy coating or uneven cooking.
Why does this Lard Fried Chicken recipe use a quick water dip instead of an egg wash?
The water dip creates a thin, glue‑like layer that binds the flour without adding extra fat or richness. It yields a coating that is sturdier than flour alone but lighter than an egg‑based batter, preserving the crispness of the lard‑fried crust.
Can I make Lard Fried Chicken ahead of time and how should I store it?
Yes. After frying, let the chicken cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (350°F) for 10‑12 minutes to restore crispness, or refry briefly in lard.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen produces rigorously tested, science‑based cooking videos and recipes that focus on reliable techniques, thorough ingredient explanations, and reproducible results for home cooks.
Last updated: August 21, 2026
