Fried Chicken
INGREDIENTS
3 lb Chicken
Salt
2 ounces Plain flour
4 ounces Lard
Method
Cut the chicken into 8 pieces - drumstick and thigh, wing and breast.
Rinse the chicken, sprinkle with salt after patting dry with kitchen paper.
Toss the pieces of chicken in the flour one by one, coat them well and then tap to remove excess flour.
Melt the lard in a large frying pan with high heat, add the leg and thigh pieces (skin side down) when it gives off a slight haze.
Cover the pan, fry the chicken with moderate heat for around 8 minutes, and make sure it does not burn.
Turn it over when it is deep golden on one side, cover the pan again and fry the other side until golden.
Drain the pieces of chicken well on kitchen paper, transfer them to the shelves of the oven in order to keep hot when frying the remaining pieces.
Serve them with sauce and enjoy it.
