Kentucky Pan-Fried Chicken

1. 1

   In a bowl, mix the milk with the eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper.

2. 2

   In a large, sturdy plastic bag, mix the flour with 1 teaspoon of salt.

3. 3

   Divide the lard between 2 large cast-iron skillets and heat to 350 over moderate heat.

4. 4

   (Alternatively, heat half the lard in 1 large skillet and fry the chicken in batches, adding the remaining lard as needed.)

5. 5

   Dip the chicken pieces in the egg mixture, turning to coat.

6. 6

   Transfer the chicken to the bag of flour; shake to coat.

7. 7

   Divide the chicken between the skillets; don't crowd the pieces.

8. 8

   Fry, turning occasionally, until dark golden and crisp, about 15 minutes for the wings, 20 minutes for the other pieces.

9. 9

   Transfer the chicken to a rack set over paper towels to drain, then pat with paper towels and keep warm in the oven while you fry the remaining chicken; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.