Fried Chicken with Lard

Fried Chicken with Lard


  • 8 cups cold water
  • 3 tbsp kosher salt
  • 2 tbsp sugar

Version 1 (Asian flare)

  • whole orange worth of peel
  • 3 bay leaves
  • 2 cloves

Version 2 (southern flare)

  • 2 jalapeño 
  • ¼ cup pickle juice (or 1 whole pickle chopped) 
  • 4 Lightly cracked / smashed garlic cloves

Seasoned flour:

  • 2 cups flour
  • 3 tablespoon chicken seasoning (or 3 mashed up chicken bouillon cubes)
  • ½ tbs smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp white pepper powder
  • ½ tsp black pepper

Just under 1 tsp kosher salt Plus Asian flare or southern flare below )(accompany with brine, don’t cross recipes)

Version 1 (Asian flare) 

  • 1 tsp Chinese 5 spice
  • 1 tsp fry mustard powder

Version 2 (southern)

  • 1 tsp cayenne
  • 1 tbsp oregano

Batter : The “quang” method very cold water (make batter right before ready to cook)

  • 3 eggs
  • ½ cup flour
3 step coating process:
  • (fry chicken complete before) 
  • coat chicken plain flour and shake excess
  • Dip in batter and shake all excess (too much excess will cause the coating to fall off, but shake don’t rub it off)
  • Coat chicken in seasoned flour, grip the chicken hard to make sure it sticks (also causes nice whispy chunks)

Hot honey recipe:

  • 1 cup Any grade honey
  • 2 roughly chopped habanero peppers
  • Sous vide in a glass lidded jar (mason jars work nicely) at 155°f for 2 hours
  • If stove top (instead of sous vide), low heat for 2 hours, stirring every 15 min. Sous vide is a superior infusi

Fat :

  • 1 whole container South Chicago Packing lard (lard can be reused for future fried chicken after 1st use) Set temp to 350°F
  • Cook for roughly 16 min, shaking frier basket when you first “drop”, and then a couple times throughout the cook. If shallow frying, be sure to turn chicken multiple times for even cooking / crisping
  • Once cooked, remove and place on raised grate, sprinkle with the most coarse salt available (use maldon salt) and serve with hot honey
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