1966 Lard Fried Chicken - Old Fashioned - Simple Ingredient - Southern Cooking

1966 Lard Fried Chicken - Old Fashioned - Simple Ingredients - Southern Cooking
Welcome to Collard Valley Cooks! Have you wished you could make your Lard Fried Chicken taste like Granny or Maw Maw made it?
Hey y'all! Tammy is back with a classic *fried chicken recipe**, but with a twist – she's **cooking in lard**! This **easy recipe* brings that authentic *southern cooking* flavor right to your kitchen, so you can learn *how to fry chicken* like a pro using *lard cooking* techniques. Enjoy this taste of **country cooking**!
Tammy Nichols is on a mission to teach YOU how to cook just like Mama did! She enjoys being in the kitchen, bringing you everyday dishes made by her mama, granny and maw maw. No fancy ingredients, just good old country-girl cooking. Tammy grew up in Polk County (NW), Georgia, in an area called Collard Valley. She now lives in Richmond Hill, GA., with her husband, who is retired from the GA. School System has girls working in the healthcare industry in Savannah, Georgia. Thanks for watching, and Happy Cooking Like Mama Did!!
Featured Recipe out of our Vol. 1 Cookbook:
Lard Fried Chicken
Fried Chicken Bone-in
1 YOUNG FRYER CHICKEN (NOT A HEN)
WHOLE BUTTER MILK
Chicken is cheaper on the bone. Cut your chicken up in
parts. Cut breastsinto two pieces forfrying. Soak chicken in buttermilk overnight.
2 CUPS SELF-RISING FLOUR(WHITE-LILY)
1 1/4 TSP.PEPPER
1 3/4 TSP. SALT
2 1/2 TSP. PAPRIKA
1 TBSP HIDDEN VALLEY RANCH MIX
Mix dry ingredients well in a shallow dish or pie plate. Coat each piece well with flour. Use your fingers and press flour onto chicken well. Let coated chicken rest 10 minutes before frying.
3” DEEP IRON SKILLET, WOK, OR DEEP LARGE SKILLET
COOKING OIL, (PEANUT, CANOLA, OR CORN OIL)
Put oil in skillet about 2” deep. Oil must be HOT. Put a small amount of crust in oil and once it floats and sizzles WELL, your grease is hot and ready! Fry 8 minutes per side on medium/high heat. Take out with tongs and place on a paper towel covered platter/plate. May have to alter heat to prevent chicken from turning dark. 300-325-degree oil is best if you are using a deep fryer.
Note: Drain chicken directly on a wire rack instead of paper towels for a crunchy crust. 165 degrees is minimum temperature for poultry to be done. Juices should run clear when opened. If there is pink, cook longer.

Find a printable recipe from our website here: https://www.collardvalleycooks.com/ch...

Don’t forget to check out our cookbooks for more delicious recipes! Available on:
Shopify: https://collard-valley-cooks-store.my...
Amazon: https://www.collardvalleycooks.com/co...

On May 18, 2017, as I reflected on my battle with cancer, I realized I hadn’t taught my daughters how to cook. Concerned that if the cancer returned, I wouldn’t leave them with essential kitchen skills, I decided to record my favorite recipes on video.

I jumped out of my recliner, filmed my first tutorial that day, and posted it on Facebook the next day. The overwhelming response led me to create a Facebook page, a website, and a YouTube channel. Encouraged by my viewers, my husband and I compiled a cookbook, which I hope brings joy to both new and experienced cooks. Thank you for supporting Collard Valley Cooks!

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Contact Information:
COLLARD VALLEY COOKS LLC
Tammy or Christopher Nichols
P O BOX 1736
Richmond Hill, GA. 31324
Email: [email protected]

Cookbooks are shipped from:
1555 Rockmart Hwy.
Cedartown, GA. 30125
Email: [email protected]

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Happy Cooking!