southern fried chicken

I have a question about oils used for
fried chicken.
I used cannola or peanut oils to deep
fry for a short time and then bake in the oven for about an hour.
Is lard a better fat for flavor then the other oils?
The other oils have a high burning point and they wwork well but I would consider
lard if it gives better flavor.
thanks
Bob ....rkingjr@webtv.net

Lard has great flavor and is fabulous to fry or cook with (used quite often in Mexican cooking)...unless of course you are the least bit health conscious... or watching your cholestrol. It's a heart attack waiting to happen.. No thanks.

[adenoma]

Lard is absolutely terrific for fried chicken, although of course it's laden with fat and cholesterol. But for once-in-a-while Great Occasions, do your chicken like this. Heat only about 1/2 inch of lard in a cast-iron skillet while you shake your chicken pieces in a paper or plastic bag with seasoned flour [seasonings can include salt, seasoned salt, pepper, white pepper (I use a lot of this), cayenne, or cumin powder]. When lard begins to smoke slightly or a pinch of flour turns brown rapidly, add your chicken pieces, turn the heat down slightly, and cook for about 20 minutes, turning each piece after the first 10 minutes to make sure they brown evenly. After 20 minutes, when the pieces should be easily penetrated by a fork, turn the heat to medium-low, add about a quarter cup of warm water, and cover the skillet. Allow about 15 minutes more for the chicken to brown further and acquire a crunchy crust. When the pieces are done, remove them to a warm place (oven turned on low) and use the remaining fat and bits of breading in the pan as a base for cream gravy, which should also be highly seasoned with white pepper. Hope this helps!

Adding water to hot lard? I don't know, sounds kind of like throwing a cup of water into a deep fryer, Kaboom.

[adenoma]

Andrew, it's

[adenoma]

Andrew, it's really not that scary. First of all,you aren't deep frying. You start with only a half inch of lard, and by the time you add the water you have less than that because some has been absorbed by the breading. Second, I specified that the water should be warm, but I really meant that it should be hot--hot tapwater will work just fine. If you add it slowly it won't spatter at all, and it produces a burst of steam as you cover the skillet that makes the crust crisp and the meat tender.

[Pete]

Another great way to add flavor to fried chicken is to drop a couple of tablespoons of rendered bacon fat in with your oil. Doesnt add a lot of cholestrol and definately adds flavor. Bacon fat is great to cook in on those rare occasions. Potatoes fried in it are great. Another way to add flavor to fried chicken is to soak it in buttermilk for 24-36 hrs. I also add garlic cloves and fresh sage to the buttermilk. Then I do my breading.

I never considered the amount of lard soaked by the breading and everything, done quickly and covered right away, it would be ok.