Here is one Southern Fried Chicken recipe...
Great-grandmother's: (from about 1860-70..may have been her mother's recipe)
The original written directions told how to cook on an open fire and how to adjust the coals to get the best, correct, or constant heat.
1 3lb fryer
cut into...2 breasts, 2 thighs, 2 drumsticls and 2 wings. Reserve the backbone and any fat to make chicken stock. Save the giblets...liver and gizzard.
Rinse the chicken pieces and giblets and pat dry.
Sprinkle lightly with salt and pepper.
Set aside for 15 minutes or seal in paper bag and store over night in a cool, safe place (today in the refrigerator).
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Bowl #1: Put 3/4 cup buttermilk in a bowl.
Bowl #2: Mix together 2 cups all purpose flour, 1 tsp salt, 1/2 tsp of white pepper, 1/2 tsp of house seasoning of rosemary, sage, oregano, marjoram, ginger, thyme (you can use "Bells All Purpose Seasoning" as substitue).
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Heat 1 cup lard in a Heavy Cast Iron (about 2" deep) frying pan.......(Crisco can be substuted for the lard)
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Dip chicken pieces and giblets into the buttermilk, then into the flower. Be sure each piece is well covered with the flour. Shake and lay the floured chicken pieces and giblets in a tray and let sit to rest. Dip in flour (without buttermilk) one more time, and let rest again.
The temperature of the lard is very important: hot enough that a drop of water sizzles when dropped in it. A 12" dia. x 2" deep cast iron frying pan should hold one frier (8 pieces). Place the large pieces in first and then fit the smaller pieces around them...(giblets aside for now).
Cover pan, reduce heat to medium, and brown all pieces well on one side (about 8 to 10 minutes). Turn over and add giblets, cover and brown all pieces well (about 8-10 minutes)
FINAL STEP: (supposidly the BIG secret)
Add slowly and carefully to the chicken...1/2 cup of water.
Cover pan and steam for 5 minutes. Remove cover, turn pieces over once again to make the crust crisp. (the recipe does not say for how long...just until crisp)
Remove to a warm platter and serve (serves about 3-4)
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Hint
I put the flour mixture in a large paper bad and put the chicken in after being soaked in the buttermilk....then skake it...take out, let it rest,
and then into the bag again for the last flour covering...
Shake off excess flour or it be too thick and gum up the hot lard...
I hope you all ENJOY IT...I sure do!