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Momma’s Sunday Fried Chicken

Bob Holt remembers the taste of his mother’s fried chicken served at Sunday lunch. Try his mother’s recipe from Holt’s cookbook Country Recipes and Other Interesting Stuff.

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Momma’s Sunday Fried Chicken

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 whole hen, about 3½ pounds
  • ½ cup hog lard

Mix flour, salt, and pepper in a brown-paper bag. Cut up the chicken, place it in the bag, and shake to cover. (Momma cut chickens into 12 pieces: 2 pieces of breast; 2 pieces with the end joint cut off; 2 thighs; 2 legs; 2 pieces of back with the oysters, neck, and wishbone. Everything was bone-in and skin-on.) Put a large, cast-iron skillet on a burner to heat. Add lard to hot pan. Arrange chicken pieces in skillet. Cover, and cook for 15 minutes at medium-high heat. Lay on a towel to drain, and then arrange on a platter.

This recipe comes from Country Recipes and Other Interesting Stuff by Bob Holt. Read more about the cookbook here.

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