About a cup or so of lard heated to 350 in a skillet with lid, lay chicken in skin down for 7 min with lid on, (thighs and drumsticks work great), then remove the lid and continue for 7 minutes with lid off.
Round Two:
Turn the pieces of chicken over and cook for 7 minutes lid on, then 7 minutes lid off.
Final browning & temp raising if needed:
If needed, flip the chicken pieces a final time for a minute or two of browning (lid mostly on) until meat temp is 160, remove the chicken.
Have some melted butter with a teaspoon or so of garlic salt (or garlic powder plus some sea salt) brush this liberally onto both sides of each piece. Delicious chicken is ready to serve.
(The source of this is entirely credited to Bob Briggs and is currently, at the time of this posting, available on youtube at https://youtu.be/xyUV9Q33l04 ) It is written out here for quick simplicity and to be here in the event the powers that be remove the youtube posting. Absolutely delicious fried chicken without the insulin spikes of breading or the artery clog of vegetable oil. Enjoy.
No comments:
Post a Comment