Cast Iron Skillet Fried Chicken

Ingredients

• 3 pounds Whole chicken, broken down into 8 pieces
• 2 pounds High-quality leaf lard
• 2 cups Buttermilk
• 3 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 tablespoon Smoked paprika
• 1 teaspoon Cayenne pepper
• 2 tablespoons Kosher salt
• 1 tablespoon Freshly cracked black pepper
• 1 tablespoon Garlic powder
• 1 teaspoon Onion powder

Instructions

1. 1

   Submerge the chicken pieces in buttermilk seasoned with a teaspoon of salt and pepper; refrigerate for at least 12 hours to tenderize the proteins.

2. 2

   Whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, and remaining salt and pepper in a large brown paper bag or shallow dish.

3. 3

   Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick coating.

4. 4

   Place the coated chicken on a wire rack and let it rest for 20 minutes; this allows the flour to hydrate and prevents the crust from falling off during frying.

5. 5

   Melt the lard in a 12-inch cast iron skillet over medium-high heat until it reaches exactly 350 degrees Fahrenheit, ensuring the fat is about 1 inch deep.

6. 6

   Carefully place chicken pieces skin-side down in the hot lard, being careful not to overcrowd the pan; fry in batches if necessary to maintain oil temperature.

7. 7

   Fry for 10-12 minutes per side, adjusting the heat to keep the lard bubbling steadily around 325 degrees Fahrenheit until the crust is deep mahogany brown.

8. 8

   Check for an internal temperature of 165 degrees Fahrenheit, then drain on a wire rack over paper towels for 5 minutes before serving to maintain crispness.