Reviews (2)        Add Rating & Review     30 Ratings   5 star values:        13    4 star values:        5    3 star values:        6    2 star values:        3    1 star values:        3                Martha Stewart Member     Rating: Unrated       09/02/2017   It does look wonderful -- I'll try it next time I have two days to make fried chicken :-)         Martha Stewart Member     Rating: Unrated       11/20/2007   This sounds really good. I can't always get country ham so I will substitute thick slab bacon. When I try this, I want to add a little curry powder to the flour for the last couple of pieces and see how that tastes.

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Scott Peacock Chicken

Ingredients Ingredient Checklist 1/2 cup plus 1 teaspoon coarse salt 1 chicken (3 pounds), cut into 8 pieces 1 quart buttermilk 2 pounds lard 1 cup (2 sticks) 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 Scott Peacock Chicken

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Scott Peacock Chicken

Scott Peacock Chicken

Ingredients

Ingredients

  • 1/2 cup plus 1 teaspoon coarse salt 1 chicken (3 pounds), cut into 8 pieces 1 quart buttermilk 2 pounds lard 1 cup (2 sticks) 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

Directions

In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.

Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.

Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.

In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.

Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

Reviews (2)

 Add Rating & Review     30 Ratings   5 star values:        13    4 star values:        5    3 star values:        6    2 star values:        3    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       09/02/2017   It does look wonderful -- I'll try it next time I have two days to make fried chicken :-)         Martha Stewart Member     Rating: Unrated       11/20/2007   This sounds really good. I can't always get country ham so I will substitute thick slab bacon. When I try this, I want to add a little curry powder to the flour for the last couple of pieces and see how that tastes.

Reviews (2)

Add Rating & Review     30 Ratings   5 star values:        13    4 star values:        5    3 star values:        6    2 star values:        3    1 star values:        3

Add Rating & Review

30 Ratings 5 star values: 13 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 3

30 Ratings 5 star values: 13 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 3

30 Ratings 5 star values: 13 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 3

  • 5 star values: 13 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 3

    Martha Stewart Member     Rating: Unrated       09/02/2017   It does look wonderful -- I'll try it next time I have two days to make fried chicken :-)  

Martha Stewart Member     Rating: Unrated       11/20/2007   This sounds really good. I can't always get country ham so I will substitute thick slab bacon. When I try this, I want to add a little curry powder to the flour for the last couple of pieces and see how that tastes.

    Martha Stewart Member

    Rating: Unrated 09/02/2017

It does look wonderful – I’ll try it next time I have two days to make fried chicken :-)

Rating: Unrated

Rating: Unrated 11/20/2007

This sounds really good. I can’t always get country ham so I will substitute thick slab bacon. When I try this, I want to add a little curry powder to the flour for the last couple of pieces and see how that tastes.

All Reviews for Southern Pan-Fried Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Southern Pan-Fried Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest