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  • Cook's Country

    Indiana-Style Lard-Fried Chicken

    Jul 07, 2020 3 minutes
    by Morgan Bolling

    FRYING CHICKEN PIECES in lard, aka rendered pork fat, is hardly a newfangled idea. Back in 1836, Mary Rudolph’s cookbook, The Virginia Housewife, included a recipe for “Fried Chickens” that starts: “Cut [the chickens] up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown … ”

    Rudolph wasn’t the only one calling for frying chicken

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