Chicken
fried in
Bacon Fat
INGREDIENTS:

Thighs & Legs
1/4 to 1/2 Cup Bacon Fat
1/2 stick Margarine
1/2 stick Butter
1 to 2 Cups Flour
Salt, Pepper, Garlic Powder, Paprika

DIRECTIONS:

Always save your left over Bacon Fat when frying Bacon. You should keep it in an air tight
container in fridge.
Put Flour and generous amounts of seasonings into (preferably) a medium to large brown
paper bag. Shake up. Put Chicken pieces into bag, shake up so it all gets coated.
Put Bacon Fat, Margarine & Butter into (preferably) a cast iron skillet. Heat up on medium
low flame.
You can also use a sturdy frying pan or an electric skillet as well.
Gently fry Chicken in batches (you don't want to crowd the pan),
low and slow, about 5
minutes on each side, putting dashes of Salt and Pepper on top of each piece BEFORE
turning over. Repeat several times until Chicken is browned. Drain for a few minutes on
paper towels, another paper bag or on a rack before serving.

NOTE:
Chicken temperature should be between 165 to 180 for full cooking. When you take the
temperature, make sure to not let it touch the bone.
Generally, when pan frying, allow for about 10 to 20 minutes or so per side, turning over
occasionally to get even browning.
(larger pieces will take a longer time than smaller pieces).
Fry in batches so you do not crowd your pan.
You can keep warm in oven set to 200*F for up to 30 min or so on cookie sheet or cake
pan. Drizzle just a pinch of the oil over Chicken if you do this, and cover with tin foil to
keep moist.
If you refrigerate, wrap in wax paper.
   
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