You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1/2 cup plus 1 teaspoon, salt, divided
  • 6 cups water
  • 3 pounds chicken, cut into 8 pieces
  • 1 quart buttermilk
  • 1 pound lard
  • 1/2 cup unsalted butter
  • 1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon freshly ground black pepper


  1. Combine 1/2 cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator  8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8 to 12 hours. Drain on a wire rack.
  2. Combine lard, butter and ham in a heavy skillet. Cook over low heat, skimming as needed, until butter stops foaming and ham is browned, about 30 minutes. Remove ham with a slotted spoon. Increase heat to medium-high and heat fat to 335F.
  3. Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper.
  4. Dredge chicken pieces in flour mixture; tap well to remove excess.
  5. Working in batches, place chicken, skin side down, into heated fat. Do not crowd. Cook until chicken is golden brown and cooked, 10 to 12 minutes per side. Pierce with a fork; if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack or crumpled paper towels.
Recipe adapted from Edna Lewis and Scott Peacock's The Gift of Southern Cooking (Knopf, 2003).

Videos You Might Also Like

The recipe was originally published as Southern Fried Chicken on

Didn't find what you were looking for? Try another search: