Originally Posted by oldrustycars
My mom was telling me she wishes she had her mothers cast iron Dutch oven. She told me she made the best fried chicken in it. I showed her my 5 quart Lodge, she said my grandmas was the same size. I commented it must have taken forever making fried chicken for 8 people, I make it 4 pieces at a time, thats about what fits without crowding. She assured my Grandma used lots of lard, and packed the dutch oven full, and the chicken came out great. Anyone made fried chicken this way? I know Grandma made great fried chicken, but I was young at the time with no interest in how she did it. Can I fill up with oil and pack it full with 8 pieces at a time?
There's no better way IMHO
But it's very unhealthy, that's the only consideration I give other options like peanut oil or canola oil. I have to watch my cholesterol, so I don't do the lard or Crisco method (only occasionally ... gotta have the flavor sometimes
The best way is the fresh way too ... cut their heads off, hang 'em to bleed 'em, boil 'em, feather 'em, FRY 'EM