Fried Chicken

Ingredients:

• 1 whole chicken, about 3-4 pounds      
• salt for taste
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• lard or vegetable shortening
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• 2 cups flour
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Direction:

Cut chicken into 8 pieces and season generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight.

Over high heat, melt enough lard or vegetable shortening in a deep 12-inch cast-iron skillet that it reaches a depth of ¾ inches; heat until a deep-fry thermometer inserted in fat reads 350 degrees.

Place flour on a plate. Dredge chicken in flour and fry, turning occasionally, until light brown, about 10 minutes. Reduce heat to medium; fry, turning occasionally, until golden brown and cooked through, about 10 minutes more. Transfer to a paper towel-lined plate.