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My great-grandmother used lard instead of the oil to fry her chicken.
2½ pounds frying chicken
2½ cups all-purpose flour
1½ tablespoons dry dill weed
1½ teaspoon salt
¼ teaspoon pepper
2½ cups buttermilk
Directions:
Rinse chicken and pat dry: set aside. Fill skillet to no more than
half its depth with oil. Heat oil to 325°F. In a bowl, combine flour,
dill, salt and pepper. Fill another bowl with buttermilk. Place
chicken, one piece at a time, in buttermilk; shake excess liquid. Roll
in flour mixture; shake excess flour. Dip again in buttermilk and
flour mixtures. Fry chicken in small batches, skin side down, for
10-14 minutes. Rotate and fry 12-15 minutes longer or until juices run
clear. Let stand for 7 minutes before serving.
(Jan Emamian)
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