Frying Chicken In Lard with no breading

Frying Chicken In Lard with no breading

August 11, 2019 100 By William Morgan


Hello everyone, it’s old Butter Bob and tonight we’re going to make fried chicken cooked
cooked in lard, with the skin still on
like I talk about all the time my my
videos.
I’ve already got a little bit of LARD melting. I’m going to put a little bit more in here
and as you can see, come in a little tighter
you can see it just melts down like
regular oil, you get this oil good and hot
We’re gonna try to get it up to about
350 degrees before we put our chicken in there
and we’re just gonna let it melt
down for a few minutes, when we get it up hot
we’re going to start adding the chicken to it.
Really nothing to it
It’s easiest thing you’ll ever cook and its
really good, you’re not going to miss the
breading at all, because LARD is the
secret to cooking really good fried food
I mean it’s it really is. So I’ll join
you back in just a few minutes when the
lard get good and hot, and we start adding our chicken
all right for the purpose of this video
I bought one of these little temperature
gauge things, to tell you, we need to get our oil up to about 350 degrees. we’re not there yet
and I don’t know if you see
come in come in with a camera, we’re up
to about 250 right now,
I’m kind of old-fashioned I don’t usually use this, I usually just take a little bit of water
and throw it down the pan with that
watch it sizzle, it sizzles then its done
You want to get your grease at least 350 I’m about at 375 right now,
an easier way to do it is just to take
a little bit of water off the faucet, and
drip it in there, like that. in there like that
listen to it sizzle, but we’re we’re
right at 350 degree thing
we’re a little above it, 375
I’m going to cut the burner down a little bit.
We’re going to lay our chicken in there.
we’re gonna lay it in there. skin down,
skin down. one piece at a time
skin down, this grease is hot
I’m going to cook that about seven minutes on one side
You may want to do it with a tong, I got
that grease good and hot.
We’re going to cover it up, here in a second
We’re gonna cover that up
we’re gonna give it about seven minutes,
so we’ll say it at the bottom of the
hour we’re going to turn it
we’re going keep it covered
for the first seven minutes and then
we’re gonna let it cook uncovered for about
seven minutes and we’re going to turn it
and do the same, both sides and it should
be done and uh we’re actually going to
make sure it’s done inside, with this
little meat thermometer
You want to get your chicken up to about a hundred sixty five degrees inside
all right we’re just gonna wait on that
you can see it sizzling, see it, good and sizzling inside.
it’s good, alright folks we’ve had about
seven minutes. we’ve been cooking with a
lid on we’ll take the lid off and let it
cook for about another seven minutes
We’ll zoom in and look at it. It’s just
doing it’s thing, in the lard
Okay everyone, it’s been about
another seven minutes with the lid off
it’s time to start turning the chicken
now
and in the meantime I made myself a
little fatty coffee to drink, “in his favorite cup” in my favorite
Cup yes
all right i’m just going to use these
tongs to turn it we’re just going to
turn it right over in the pan
It’s gonna take me just a second to get it
done
Come in just a little bit, C, let’s see how it’s starting to get brown.
starting to get brown.
starting to get nice and brown, and that
healthy, good for you and good tasting lard.
Folks, if you’ve only cooked chicken
with crisco or some vegetable oil all your life
and you never knew about Lard,
or you were afraid of Lard, let me tell
you something, Lard is good
it’s gonna make your chicken taste very
different, you’re gonna go, Wow!!
We haven’t breaded this chicken, we
haven’t even seasoned it yet
you’re going to be amazed at the taste
Now, we’ve got it turned, we gonna stick this thing back on here for about 7-8 minutes
and then we’re going to turn it again,
I mean we’re going to take the lid off again and then we’ll check it
seven minutes is not always exactly
right we’re going to just keep an eye on
it but I’m trying to give you a 777 rule
and that gives you something to go by
and they will then we’ll go from there,
will drop back and punt,
if that doesn’t work
Mmmm, good coffee
Alright, it’s been about seven minutes with the lid on, we’re gonna take the lid off for about another seven minutes
and let it cook, it we’ll be back
Here, come here and get a look at them, before we go too far
As you can see, it’s getting nice and crispy
even smells better, see you in
about seven
alright spent about seven minutes and as
you can see, it’s been cooking pretty
good look at this other side, you can tell, it’s getting browner,
let’s roll over a drumstick, getting browner, just want to turn it one more time
we’re just going to brown it up now,
get our skin, good and brown
I’m gonna flip her over again
see this piece is good and brown in this
area but we need to get our skin a little bit browner.
this is just kind of a waiting, a
waiting game
I’m gonna put, I’ve got it turned over, you
can see it’s pretty brown
I’m gonna put the lid back on and i’m just going to keep an eye on it, for a few minutes
we’ll check the temperature of the meat in
just a few minutes and see what
when it does we gonna brown it up a
little bit.
We’re getting close!!
and as you can tell, a little while ago
I melted some butter put some garlic in it.
When it comes out and we’ll put
I’m just gonna rub some of this garlic butter right on top of the chicken
And, buddy, It’ll be ready to eat
okay, guys, it’s been a few minutes and
the chicken is getting nice and brown
you can hear it sizzling and if you look, the skin’s nice and brown
I can tell because I’ve been
cooking chicken for a long time I can
kind of tell when it’s done
but if you’re new to cooking chicken it
wouldn’t hurt to get one of these little
meat thermometers, get your chicken, in
the internal part right up to about a
hundred sixty-five degrees and we’re
going to test it here and see if it’s done.
and she’s climbing up real good and put
it right in the middle of the biggest
piece of meat I’ve got on here
it’s a back piece, she’s climbing up to about a hundred and forty, fifty
she’s climbing on up there, hundred and sixty, right at hundred and sixty
and, that one may need to cook, just a tad longer.
these wings are ready so i
won’t lay them on the plate here
nice little plate, you see they’re nice
and golden brown
you can make up a big pot of this, a big
skillet full of this. Let it cool off and
bag it up and you don’t have to cook
once a week on this stuff
so you just a little drum sticks this
time I made is a lot cheaper when you
buy the skin on chicken with the
drumsticks and wings and pretty cheap
but five dollar chicken i think it was
like I don’t know six or seven dollars
eight dollars i’m like that
let them Brown just a little bit longer
let the facts cook just a little bit
longer
I’ll take this
there are like butter
this is pure butter guys with garlic
salt put it just going to brush it right
on the same as you can see i’m not being
sparing with it here
these little pieces here are ready to
eat pigs out all right in there that was
done
it’s the biggest piece i had in the pot
so it should be good
I smell that garlic smell delicious
chicken
that’s the headers all of trying
something you could get hurt a little
garlic butter on these leave it on there
so i don’t get to any second or third or
12 degree burns here
that is no brain no stuff is going to
hurt you
lard cooked skin-on chicken and folks
it’s good i’m telling me it’s real good
it’s just about to rock to eat but i’m
going to try to get a little peace out
here
maybe give me a little high dollar
flight here
haha just open it up a little bit and
just face it talk
folks it’s good for some tender inside
its got that good taste
I put a little one drop it but Iran
it’s good
so well I’m getting another little
manchild but good folks this is part of
the keep it simple plan
you want to keep your food simple you
can add a little of some kind of green
salad to it
I like to have a turnip greens with mine
some people like a
to make like pho mashed potatoes out of
cauliflower and i’m not a big fan of
that but a lot of people are they love
it and that’s fine if you like it I mean
we are all different we all like
different things you can make a little
meal obvious
you can let this cool off and put it in
your little love ziplock bags you got it
for a couple days worth of meals you
don’t have to deal with and I don’t know
if you can know about a lot but we spent
about 15 minutes making this
you can do that on a sunday night and
you’ve got you’ve got two three meals
for the week
in fact you can cook several of these
pans for and you have enough to eat for
a week or for however long you need to
eat
hope you enjoyed it if you like this
video and all my other videos like it
like this video and as as I’m always
going to hear from now on if you like
this channel if its rocks and value to
your life
if i’ve helped you in some way your help
somebody that you love hit that
subscribe button that lets you know that
get you give you notice when new videos
are coming up and i’m planning on doing
a lot of new videos I’ve got a lot of
plans and I would really like you to get
a notice for that and it builds a
community
keep writing those letters and comments
uh I think they’re giving me ideas to
make new videos and they let me know
what you like and don’t like and that
really helps me and we’ll build a
community that way
thank you so much and I love the Lord
love the chicken
goodbye thank you for watching