- 2 1.6kg chickens, each cut into 8 pieces
- 600 ml buttermilk
- 500 gm lard (see note)
- 250 gm unsalted butter
- 2 cups plain flour
- 50 gm cornflour (1/3 cup)
- 1Combine 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.
- 2Combine 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.
- 3Combine 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.