- 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
- 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.