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Southern-Fried Chicken Instructions: You can substitute peanut or corn oil for frying, but lard will give that true southern-fried flavor. 1. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces at a time in the bag; shake to coat. 2. In large deep frying pan, melt lard over medium-high heat to 375°. Add chicken pieces & cook, turning frequently, until brown & crisp, 22½ minutes. Drain on paper towels before serving. Print this recipe
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