Hillbilly Fried Chicken
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 can (12 ounce size) beer
- 3 1/2 pounds whole chicken, cut up (or use your favorite chicken pieces)
- 1 cup all-purpose flour
- 1 cup cornmeal
- salt
- black pepper
- lard, as needed for frying
Place the beer in a shallow bowl. Cut the chicken into serving pieces and place in the beer, turning to coat them completely. Combine the flour and cornmeal in a paper or zip-top plastic bag and add salt and pepper as desired. Add lard to a deep skillet (cast iron works great for frying chicken), using enough to yield about 1-inch deep. Heat the lard to 350 degrees F. Remove the chicken from the beer and let any excess drip off. Add the chicken, one piece at a time, to the flour mixture and shake the bag to coat the chicken in the seasoned flour. Remove the chicken from the flour and shake off any excess. Add the chicken to the hot lard in small batches and cook until golden brown and cooked through (juices should run clear when pierced with a knife). Remove the chicken from the oil and let drain on brown paper, a rack, or paper towels. Repeat with remaining chicken pieces. Make sure to maintain the temperature of the lard. Serve the hillbilly fried chicken hot or cold.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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