FRIED CHICKEN

Ingredients

• 1 tablespoon salt 
• 1 tablespoon freshly ground pepper 
• 1 tablespoon Creole seasoning 
• One 3 1/2-pound chicken, cut into 8 pieces, breasts cut in half through the bone 
• 3 pounds all-natural lard (see Note) 
• One 14-ounce can condensed milk 
• 1 cup water 
• 1 large egg, beaten 
• 1 1/2 cups all-purpose flour 
• 1/4 cup finely chopped parsley 
• 2 small garlic cloves, minced 
• 2 dill pickles, thinly sliced crosswise

How to Make It

Step 1    

In a small bowl, mix the salt, pepper and Creole seasoning. On a platter, sprinkle the chicken with the seasonings. Refrigerate for at least 1 hour or overnight.

Step 2    

In a large, deep saucepan fitted with a deep-frying thermometer, melt the lard and heat it to 325°. In a large bowl, whisk the condensed milk with the water and egg. Pour the flour into a large paper bag. Working with 2 or 3 pieces of chicken at a time, dip them in the milk mixture, add them to the flour and shake to coat. Tap off any excess flour and transfer the chicken to a rack while you coat the rest.

Step 3    

Line another rack with paper towels. Add the chicken to the hot lard and fry until deeply golden and an instant-read thermometer inserted in the meat registers 155° for white meat and 165° for dark meat, about 12 minutes. Reduce the heat if necessary to keep the lard at 325°. Drain the fried chicken on the rack. Transfer to a platter and sprinkle with the parsley, garlic and pickle slices. Serve right away.