Indiana-Style Lard-Fried Chicken
Jul 07, 2020
3 minutes
by Morgan Bolling
FRYING CHICKEN PIECES in lard, aka rendered pork fat, is hardly a newfangled idea. Back in 1836, Mary Rudolph’s cookbook, The Virginia Housewife, included a recipe for “Fried Chickens” that starts: “Cut [the chickens] up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown … ”
Rudolph wasn’t the only one calling for frying chicken
You’re reading a preview, subscribe to read more.
Start your free 30 days