- 1 cup evaporated whole milk or buttermilk
- 2 large eggs, lightly beaten
- Salt and freshly ground pepper
- 2 cups all-purpose flour
- 1 1/2 pounds lard
- Two 3- to 4-pound chickens, each cut into 8 pieces, wing tips removed
How to make this recipe
In a bowl, mix the milk with the eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper. In a large, sturdy plastic bag, mix the flour with 1 teaspoon of salt.
Divide the lard between 2 large cast-iron skillets and heat to 350° over moderate heat. (Alternatively, heat half the lard in 1 large skillet and fry the chicken in batches, adding the remaining lard as needed.)
Dip the chicken pieces in the egg mixture, turning to coat. Transfer the chicken to the bag of flour; shake to coat.
Divide the chicken between the skillets; don't crowd the pieces. Fry, turning occasionally, until dark golden and crisp, about 15 minutes for the wings, 20 minutes for the other pieces. 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.