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1
Dredge the chicken pieces heavily with flour, salt, and pepper.
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2
Let stand on a rack for 30 minutes or longer.
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3
Melt 1/2 to 3/4 inch of lard in a skillet, and when it is very hot, brown the chicken pieces quickly on all sides.
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4
Do not crowd the pan.
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5
If necessary, brown a few pieces at a time and transfer to a platter lined with paper towels in a 300F oven while you continue cooking.
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6
When all the chicken is browned, arrange in the skillet, reduce the heat, and cover.
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7
Allow to cook for 20 to 25 minutes.
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8
After 10 minutes, rearrange the pieces to bring the white meat to the top; and after 15 to 20 minutes, remove the white meat to a hot platter and keep warm.
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9
When all the chicken is done, remove from the pan and pour off all but 1 tablespoon fat.
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10
Add the cream mixed with the egg yolks and stir over low heat till thickened; do not allow to boil.
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11
Season to taste.
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12
Pour over the chicken and serve at once.
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13
VARIATION:
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14
Clay Triplette's Pan-Fried Chicken: Dredge the chicken with flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cinnamon.
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15
Brown on all sides in 1 cup shortening, reduce the heat, and cook for 10 minutes.
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16
Cover, and cook the white meat for 5 minutes more, teh dark meat for 10 minutes.
