AT A GLANCE
Inspired by Edna Lewis and Scott Peacock's recipe in The Gift of Southern Cooking. You may need to begin this recipe the day before.
|01||Combine chicken and buttermilk in a non-reactive container and refrigerate for 8 hours or overnight. Remove chicken from buttermilk and place on a wire rack to drain.|
|02||Combine lard and butter in a large saucepan or deep frying pan and cook over low heat, skimming foam for 5 minutes or until butter stops foaming, then increase heat to 180C.|
|03||Combine flours, 2 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, dust chicken pieces in flour mixture and cook, in batches, skin-side down for 5-6 minutes, turn and cook for another 5-6 minutes then remove to an absorbent paper-lined plate. Repeat with remaining chicken and serve immediately with sides.|
Note Much of this dish's flavour comes from the quality of the lard as well as the chicken. If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months. Shown above with coleslaw.