adwred
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Good Old Fried ChickenFor this, you'll need a really big, high-sided cast-iron or stainless steel frypan and a splatter screen, unless you like getting spattered with hot fat and cleaning up a big mess.
Melt 1 to 2 lbs of duck or goose fat or lard in the pan over medium heat. The amount depends on the size of your pan. You want 1-1/2 inches of hot liquid fat in there. You can re-use the fat several times - just strain through a fine strainer after it's cooled and pour into a non-plastic and non-aluminum container for the next time.
Get the fat as hot as it can get on medium heat (that will mean leaving it to pre-heat for a good 15 minutes). Carefully slide your skin-on, bone-in chicken pieces into the fat. Don't drop them in because you're scared of the hot fat - you will just cause a big splash and burn yourself! Just slide them in, nice and easy. Don't overcrowd the pan - leave a little cushion of space around each piece. Put your splatter screen over the pan and let it bubble for about 10 -15 minutes until golden on the bottom. Flip each piece over (use long tongs and be careful, damnit!). Replace the splatter screen and cook for another 10 to 15 until golden and cripsy all over. Note that without a flour coating, the chicken will never get as dark golden as it would at KFC, but it will be just as crispy. A light amber colour is sufficient.
Remove from the fat, drain on paper towels and sprinkle generously with salt (or eat plain - this chicken is so good it doesn't even need salt). You will get a really really crunchy crispy skin and a juicy interior. Use thighs or legs or wings - they are so much better than breasts!! I must insist on this point! This is my favourite fried chicken and so much nicer and less greasy tasting than flour-coated fried chicken.
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barb0324
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Okay, reading that I had some serious gleek going on... does it have to be duck fat? What about oil? If so, where do you think I would be able to purchase some in NC???
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adwred
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I would recommend animal fat, like chicken, duck or goose fat or lard, first, as it's the good kind of fat and can tolerate heat without breaking down into trans fats. You could also use coconut oil. You can also, of course, use canola, corn, peanut oil, etc, but it won't be very healthy, unfortunately.
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