- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon Creole seasoning
- One 3 1/2-pound chicken, cut into 8 pieces, breasts cut in half through the bone
- 3 pounds all-natural lard (see Note)
- One 14-ounce can condensed milk
- 1 cup water
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
- 1/4 cup finely chopped parsley
- 2 small garlic cloves, minced
- 2 dill pickles, thinly sliced crosswise
How to make this recipe
In a small bowl, mix the salt, pepper and Creole seasoning. On a platter, sprinkle the chicken with the seasonings. Refrigerate for at least 1 hour or overnight.
In a large, deep saucepan fitted with a deep-frying thermometer, melt the lard and heat it to 325°. In a large bowl, whisk the condensed milk with the water and egg. Pour the flour into a large paper bag. Working with 2 or 3 pieces of chicken at a time, dip them in the milk mixture, add them to the flour and shake to coat. Tap off any excess flour and transfer the chicken to a rack while you coat the rest.
Line another rack with paper towels. Add the chicken to the hot lard and fry until deeply golden and an instant-read thermometer inserted in the meat registers 155° for white meat and 165° for dark meat, about 12 minutes. Reduce the heat if necessary to keep the lard at 325°. Drain the fried chicken on the rack. Transfer to a platter and sprinkle with the parsley, garlic and pickle slices. Serve right away.