Kathy Lewis's Recipe

Texas Country Fried Chicken

Category: Main Dish

3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4
teaspoon of black pepper and the salt, and stir to combine.

Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,
turning the pieces occasionally.

Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.

Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in
one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.

Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
the oil browns in about 1 minute.

Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,
turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.

Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.
Work in batches if necessary.

Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
minutes (depending on size), turning them periodically until crispy brown and cooked through.