Fried Chicken

Ingredients

• 1 whole chicken (3.5–4 lbs), cut into 8–10 bone-in, skin-on pieces
  (or equivalent: thighs, drumsticks, breasts, wings)
• 3 cups Cake Flour
• 3 tbsp Salt
• 1 tbsp MSG
• 1 tbsp + 1/4 tsp Ground Sage
• 1/2 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Ground Cinnamon
• 2 pinches Red Pepper or Cayenne
• 1/2 tsp Ground Coriander
• 1/4 tsp Ground Ginger
• 1 tsp Garlic Powder
• 1 tbsp White Pepper
• 1.5 tbsp Black Pepper
• 1 tsp Ground Cardamom (secret ingredient)
• Lard for frying only
  (See cooking methods below for quantities)

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Method

This recipe uses the 7-10-7 breading technique:
7 seconds in flour, 10 seconds rest, 7 more seconds in flour to ensure thorough and crisp coating.

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🥇 Preferred Method: Pressure Fryer (KFC-Style)

1. Prep the Seasoned Flour:
   • In a large bowl, whisk together all dry spices and cake flour.
   • Add salt and MSG last, after cardamom is well incorporated.
2. Dredge the Chicken (7-10-7 Method):
   • Pat chicken pieces dry with paper towels.
   • Dredge each piece in seasoned flour for 7 seconds.
   • Let rest on a rack or tray for 10 seconds.
   • Dredge again for another 7 seconds and set aside.
3. Heat the Pressure Fryer:
   • Add 6–8 cups (1.5–2 quarts) of lard to the pressure fryer.
   • Heat to 350°F (175°C), ensuring you do not exceed the fryer’s max fill line.
4. Cook:
   • Carefully add chicken pieces to hot lard.
   • Lock the lid and bring to full pressure.
   • Fry under pressure for 10–12 minutes.
   • Release pressure safely and remove chicken.
   • Ensure internal temp reaches 165°F (74°C).
5. Rest & Serve:
   • Let chicken rest on a wire rack for 5–10 minutes before serving.

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🥈 Alternate Method: Standard Deep Fryer (Lard Only)

1. Prep as above.

2. Heat lard in your fryer to 325°F (163°C). Use 6–8 cups to fully submerge chicken.

3. Fry in batches:
   • Cook for 13–16 minutes, turning halfway through.
   • Check internal temp – should reach 165°F.
4. Drain & Rest:
   • Place on a wire rack or paper towels to rest and crisp up.

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🥉 Skillet Method (Cast Iron or Heavy Skillet)

1. Prep chicken with 7-10-7 method.

2. Heat lard to 325°F (163°C) in a cast iron or heavy-bottomed skillet.
   • Add enough to create about 1/2 inch depth (usually 1.5–2 cups lard).
3. Fry in batches:
   • Place chicken skin-side down.
   • Fry for 7–8 minutes per side, adjusting heat to prevent burning.
   • Use a lid or splatter guard as needed.
   • For thick pieces, finish in a 350°F oven until internal temp reaches 165°F.
4. Drain & Rest:
   • Place on wire rack. Rest 5–10 minutes before serving.

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Notes:

• All methods rely on lard only for frying – no substitutions.
• Use bone-in, skin-on chicken only for authentic flavor and texture.
• The spice blend yields a deeply savory, classic fried chicken profile with cardamom as the secret standout.

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This faithful Southern fried chicken method honors the original – crisp, spiced, and cooked in real lard.