Einkorn Southern Fried Chicken
Chicken fried in lard using healthy flour is the ultimate comfort food. Fried chicken doesn't have to leave you feeling icky and bloated if you use quality ingredients. This southern staple can now be a healthy meal for you and your loved ones.
Equipment
- 1 Colander or drying rack optional
- 1 Digital thermometer
- 1 12" cast iron pan optional
Ingredients
- 1 Chicken cut into parts (I usually reserve breasts and tenders for another recipe)
- 1 cup Fresh milled Einkorn flour (any flour will do)
- 1 tbsp Seasoned Salt
- ½ tbsp Salt
- ½ tbsp Paprika
- 1 tsp Ground Mustard
- ½ tsp Black Pepper
- 1 cup Lard or Tallow
Instructions
- Place chicken parts (I use thighs, wings, and drums for frying) in a colander or drying rack and allow to come to room temperature. It really must be at room temperature or the outside will burn when you cook it.1 Chicken cut into parts (I usually reserve breasts and tenders for another recipe)
- Mix together flour and seasonings in a medium sized bowl. Set aside.1 cup Fresh milled Einkorn flour (any flour will do), 1 tbsp Seasoned Salt, ½ tbsp Salt, ½ tbsp Paprika, 1 tsp Ground Mustard, ½ tsp Black Pepper
- Melt lard or tallow in a 12" cast iron pan, braising dish, or similar sized pan with sides. There should be enough lard to cover the chicken halfway. Add more if there isn't enough. When lard is between 350 - 360℉, it's ready. See note*1 cup Lard or Tallow
- Once the lard is at temperature, dip the chicken pieces into the flour mixture one at a time and carefully add to the pan. (Start with the drums first because they are the thickest, followed by the thighs, and lastly the wings.**) When chicken hits the lard, it should sizzle. See note below about keeping an eye on the temperature.
- Make sure the temperature of the lard is kept between 350 - 360℉ and cook chicken until the center of each piece has reach 165℉. (Use the digital thermometer to check both the lard and the meat.)
- When done, use tongs to remove from pan and place on a clean drying rack or a plate covered with a paper towel. Serve warm with your favorite sides like creamed corn or mac and cheese.***
Notes
*The temperature of the lard/tallow is important. When you add in the chicken, the temperature will drop. I usually will turn the burner up when adding the meat, and turn it down as it cooks and everything rises in temperature. To keep a close eye on the temperature, use a thermometer like this one.
Also, take note of the "hot spots" on your burner (usually one side of the pan will get hotter if your stove has any type of "lean" to it) and move the chicken around appropriately so everything cooks evenly.
**Wait to add the wings for 5-7 minutes, after the thighs and drums have had a chance to cook awhile.
***Check out my recipes for Creamed Corn and (the best of your life) Mac and Cheese.
Nutrition
Calories: 591kcalCarbohydrates: 22gProtein: 10gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 144mgSodium: 3016mgPotassium: 76mgFiber: 4gSugar: 0.1gVitamin A: 1497IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!