Home-Grown Fried Chicken
I am using PioneerWoman’s chicken tender recipe because it’s the best.
I am making a couple of changes:
- I’m using fresh-milled hard white wheat for the flour.
- I’m frying home-grown chickens that I raised, processed and butchered myself.
- I’m frying them in lard. I also raise pigs – so I have an unbelievable amount of pig fat and home-rendered lard in my possession.
These fried chicken tenders are a piece of cake and are really a fast dinner.
I don’t know why I don’t fry chicken more often.
Fun Fact: If you butchered your chickens today – you can not eat them. Let them “chill” in the refrigerator for about 4 days before you think about having chicken for dinner. If would like to know why go here.
First, soak the chicken strips in buttermilk for a few minutes.
Next, put 1 1/2 cups of flour onto a giant platter. Add 2 teaspoons of Lawry’s season salt & stir it up.
Take the strips out of the buttermilk & dip them into the flour mixture. Turn them to coat all sides.
Grab a giant castiron skillet and dump in a cup of lard. Heat on the stovetop on medium.
When the oil is hot place a few of the tenders into the skillet. Don’t crowd the pan or the oil will cool down and make your tenders soggy. And that would make me sad.
Take your time & just fry a few at a time.
Fry the chicken strips for 1-2 minutes per side (until golden and crispy).
Set aside on a grate to drain while you fry the remaining chicken tenders.
So easy & yummy!