Nov 23 2011
The only fried chicken recipe I will ever use from now on. Ever.
2 1/2 lb. frying chicken, cut into 8 different pieces $12.95
1 teaspoon salt $0.01
1 cup all-purpose flour $0.14
1 cup lard $0.44
For the Gravy:
2 tablespoons flour $0.02
3/4 cup chicken stock $0.35
3/4 cup light cream $0.66
1 teaspoon salt $0.01
1 teaspoon white pepper $0.01
Total Cost $14.59
Cost per Serving $3.65
1.) Preheat the chicken to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.
2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.
3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.
4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.
5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.
6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.
7.) Serve and enjoy!