In Indiana kitchens, chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. The result is fried chicken that is crisp (not craggy) in texture on the outside, super-juicy on the inside, and uniquely savory.

Get our Lard Fried Chicken recipe: [ Ссылка ]

Buy our winning chefs knife: [ Ссылка ]
Buy our winning Dutch oven: [ Ссылка ]
Buy our winning broiler-safe baking dish: [ Ссылка ]
Buy our winning baking sheet: [ Ссылка ]

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

свернуть