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Southern Pan-Fried Chicken

Oh, is this Southern pan-fried chicken from Edna Lewis the real deal! The chicken is brined, soaked in buttermilk, and coated. It’s then fried but not just in any fat—in an inspired combo of lard, oil, ham, and butter. (Check your resistance at the kitchen door.) The results? Crisp, juicy, perfectly seasoned fried chicken.

A man holding tongs in front of a skillet making southern pan-fried chicken, which is bubbling in the pan

Adapted from Edna Lewis | The Gift of Southern Cooking | Alfred A. Knopf, 2003

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