Granny's Lard Fried Chicken Tastes So Much Better - Country Cooking

Master Cookbook on Shopify: https://collardvalleycooks.shop/ Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 1966 Lard Fried Chicken - Old Fashioned - Good Southern Cooking #friedchicken #friedchickenrecipe #cookingwithlard #collardvalleycooks Hey y'all, I'm Tammy and this is Collard Valley Cooks! Today, we're making a classic from a 1966 cookbook: lard fried chicken and gravy with fried biscuits. We'll show you how to fry chicken, using traditional lard cooking methods to get that perfect southern fried chicken taste. This easy recipe from vintage cookbooks will have you making delicious gravy and fried biscuits in no time! Tammy Nichols is on a mission to teach YOU how to cook just like Mama did! She enjoys being in the kitchen, bringing you everyday dishes made by her mama, granny and maw maw. No fancy ingredients, just good old country-girl cooking. Tammy grew up in Polk County (NW), Georgia, in an area called Collard Valley. She now lives in Richmond Hill, GA., with her husband, who is retired from the GA. School System has girls working in the healthcare industry in Savannah, Georgia. Thanks for watching, and Happy Cooking Like Mama Did!! MASTER COOKBOOK RECIPE # 525 FRIED CHICKEN, BONE-IN Ingredients: 1 young fryer chicken (not a hen) whole buttermilk Chicken tends to be more affordable when bought on the bone. Cut your chicken into pieces, splitting each breast into two for frying. Then, soak the chicken in buttermilk overnight, or at least a couple of hours. 2 cups self-rising flour 1-1/4 tsp pepper 1 3/4 tsp salt 2 1/2 tsp paprika 1 Tbsp Hidden Valley Ranch mix Mix the dry ingredients thoroughly in a shallow dish or pie plate. Coat each piece evenly with flour, pressing the flour onto the chicken with your fingers. Let the coated chicken rest for 10 minutes before frying. 3” deep iron skillet, wok, or deep large skillet cooking oil (peanut, canola, or corn oil) Instructions: Pour oil into a skillet, about 2 inches deep, and heat until very hot. Test the temperature by adding a small piece of crust; if it floats and sizzles loudly, the oil is ready. Fry the chicken for 10 minutes on each side over mediumhigh heat. Remove with tongs and place on a wire cooling rack with parchment paper underneath or paper towels to catch the oil. Adjust the heat while cooking as needed to prevent the chicken from becoming too dark. For deep-frying, maintain an oil temperature between 300°F and 325°F for optimal results. Note: Drain chicken directly on a wire rack instead of paper towels for a crunchy crust. 165°F is the minimum temp. for poultry to be done. Juices should run clear when opened. If there is pink, cook for a longer time. Find a printable recipe from our website here: https://www.collardvalleycooks.com/ch... Don’t forget to check out our cookbooks for more delicious recipes! Available on: Shopify: https://collardvalleycooks.shop/ On May 18, 2017, as I reflected on my battle with cancer, I realized I hadn’t taught my daughters how to cook. Concerned that if the cancer returned, I wouldn’t leave them with essential kitchen skills, I decided to record my favorite recipes on video. I jumped out of my recliner, filmed my first tutorial that day, and posted it on Facebook the next day. The overwhelming response led me to create a Facebook page, a website, and a YouTube channel. Encouraged by my viewers, my husband and I compiled a cookbook, which I hope brings joy to both new and experienced cooks. Thank you for supporting Collard Valley Cooks! Stay Connected! For updates, cooking tips, and behind-the-scenes content, subscribe and hit the notification bell! We're also proud to be sponsored by Swaggerty Farms. Check them out: https://www.swaggertys.com #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.