Pan-Fried Chicken

Directions

1. 1
   Dredge the chicken pieces heavily with flour, salt, and pepper.
2. 2
   Let stand on a rack for 30 minutes or longer.
3. 3
   Melt 1/2 to 3/4 inch of lard in a skillet, and when it is very hot, brown the chicken pieces quickly on all sides.
4. 4
   Do not crowd the pan.
5. 5
   If necessary, brown a few pieces at a time and transfer to a platter lined with paper towels in a 300F oven while you continue cooking.
6. 6
   When all the chicken is browned, arrange in the skillet, reduce the heat, and cover.
7. 7
   Allow to cook for 20 to 25 minutes.
8. 8
   After 10 minutes, rearrange the pieces to bring the white meat to the top; and after 15 to 20 minutes, remove the white meat to a hot platter and keep warm.
9. 9
   When all the chicken is done, remove from the pan and pour off all but 1 tablespoon fat.
10. 10
    Add the cream mixed with the egg yolks and stir over low heat till thickened; do not allow to boil.
11. 11
    Season to taste.
12. 12
    Pour over the chicken and serve at once.
13. 13
    VARIATION:
14. 14
    Clay Triplette's Pan-Fried Chicken: Dredge the chicken with flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cinnamon.
15. 15
    Brown on all sides in 1 cup shortening, reduce the heat, and cook for 10 minutes.
16. 16
    Cover, and cook the white meat for 5 minutes more, teh dark meat for 10 minutes.