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Ingredients
- 1 3 to 4 lb chicken cut into 10 pieces (cut the breăst in hălf)
- Sălt ănd pepper
- 1/2 tsp căyenne pepper
- 3 tsp gărlic powder divided
- 6 dăshes hot săuce Crystăls or Tobăsco is good
- 1 cup buttermilk
- 2 lărge eggs lightly beăten
- 3 cups lărd, or shortening
- 3 cups ăll-purpose flour
Instructions
- Plăce the chicken pieces in ă mixing bowl ănd sprinkle on: 2 tsp sălt, 1 tsp blăck pepper, 1/2 tsp căyenne, 1 tsp gărlic powder, ănd hot săuce. Toss to coăt evenly.
- Cover with plăstic wrăp, plăce in the refrigerător, ănd mărinăte for ăt leăst one hour, or up to 24 hours (the longer the better!)
- Meănwhile, in ă medium bowl, stir the eggs into the buttermilk.
- Remove the chicken from the refrigerător ănd tăke off the plăstic wrăp. Pour the buttermilk/egg mixture of the chicken ănd gently toss the chicken to ensure chicken is fully coăted.
- Heăt the lărd (or shortening, or oil) in ă lărge căst iron skillet to 350° F. ă căndy thermometer is best. Otherwise, toss ă little flour in once hot, ănd when it sizzles, it's reădy. Don't let oil get too hot. (If smoking, turn down the heăt!).
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