Ingredients: |
Ingredients: 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
5 teaspoons kosher salt, divided
1 tablespoon pepper
1 ˝ cups all-purpose flour
1 ˝ teaspoons baking powder
4 cups water
2 pounds lard for frying
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Directions: |
Directions:Sprinkle chicken all over with 2 teaspoons salt and pepper. Whisk flour, baking powder, and remaining 1 tablespoon salt in large bowl until combined. Place water in medium bowl.
Working with 1 piece of chicken at a time, dredge chicken in flour mixture, shaking off excess; dunk in water, letting excess drip off; then dredge again in flour mixture, pressing to adhere. Transfer to large plate and refrigerate for at least 30 minutes or up to 2 hours.
Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Melt lard in large Dutch oven and heat over medium-high heat to 350 degrees.
Add all chicken to lard, skin side down, in single layer (some slight overlap is OK) so pieces are mostly submerged. Fry for 10 minutes, rotating pot 180 degrees after 5 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees.
Carefully flip chicken and continue to fry until golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 5 to 9 minutes longer. Transfer chicken to paper towel–lined side of prepared rack and drain for about 10 seconds per side, then move to unlined side of rack. Let cool for 10 minutes. Serve. |
