Cold Fried Chicken

The undisputed king of the American lunch pail — cold fried chicken. Sunday’s fried chicken became Monday’s lunch box centerpiece. By lunchtime the crust had set into a dense, chewy shell that protected the juicy, seasoned meat beneath. Mountain families who could afford the luxury of frying a whole chicken on Sunday made sure there were leftover pieces for the work week.

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

½ tsp garlic powder

• Lard or shortening for frying — 3 inches deep in a cast iron Dutch oven

Directions

1. Soak chicken in buttermilk for at least 4 hours — overnight is better. The buttermilk tenderizes and helps the crust adhere.
2. Mix flour, salt, pepper, paprika, and garlic powder in a shallow dish.
3. Remove chicken from buttermilk, letting excess drip off.
4. Dredge each piece in seasoned flour, pressing firmly to coat all surfaces. Shake off excess.
5. Heat lard to 325°F. Add chicken pieces skin-side down, not crowding the pot.
6. Fry 12–15 minutes per side for large pieces, 8–10 for small. Maintain temperature at 325°F.
7. Internal temperature should reach 165°F. Crust should be deeply golden brown.
8. Drain on a rack, not paper towels — a rack keeps the crust crisper.
9. Cool completely before packing. Cold fried chicken is best 4–8 hours after frying.

Notes

Cold fried chicken was a sign of relative prosperity in the lunch pail. The crust on cold fried chicken becomes dense and almost cracker-like — different from hot fried chicken but equally wonderful. Mountain families fried chicken in lard, not vegetable oil — the flavor difference is significant.