Louella's Fried Chicken
|Broiler chicken||3 Pound, cut up and soaked in brine (1 Piece)|
|White lily self rising flour||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Bacon drippings||1⁄2 Cup (8 tbs)|
|Lard||1 Cup (16 tbs)|
Place the chicken pieces in a large bowl, pour in the buttermilk and place in the refrigerator to soak for 2 to 4 hours.
Combine the flour, 1 1/2 teaspoons salt, and pepper in a shallow dish such as a pie plate.
Drain the chicken and dredge in the flour mixture.
Shake off excess flour.
Heat the bacon drippings and lard in a black iron skillet over medium-high heat until a small bit of flour pops when dropped in the fat.
Add the chicken, a few pieces at a time, skin side down.
Cover and cook the chicken for 15 to 20 minutes.
Remove the cover and turn the chicken over.
Cook for another 15 to 20 minutes.
The chicken is done when it is a light golden brown color.
Drain the chicken on paper towels before serving.