Southern Fried Chicken

Assemble these supplies:

• 2- to 2 1/2-pound chicken, cut into serving pieces
• 1/2 cup flour
• 1/3 cup buttermilk
• 1/3 cup lard
• 5 tablespoons butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges and watercress for garnish (optional)

Steps in preparation

1. Rinse chicken pieces and pat dry with paper towels.
2. Put flour in paper bag.
3. Pour buttermilk into medium-size bowl and dip each chicken piece in it to coat. 
4. Place 1 or 2 chicken pieces in bag and shake to coat with flour. 
5. Place coated pieces of chicken on plate. Repeat until all chicken pieces are floured.
6. Melt lard and butter over high heat in frying pan.
7. Meanwhile, sprinkle chicken with salt and pepper.
8. When fat is hot, add thighs and legs, fleshy side down. 
9. Brown about 3 minutes. 
10. When golden, turn them with tongs and brown other sides. 
11. Add chicken breasts to pan. 
12. After about 3 more minutes, turn all chicken pieces. 
13. Add wings to pan.
14. Continue cooking and turning chicken pieces so that they brown evenly. 
15. Cook chicken on as high a temperature as possible. 
16. Reduce temperature to medium-high only if chicken is browning too fast. 
17. It should be done in 20 to 30 minutes from time thighs and legs were placed in pan. 
18. Chicken should be medium brown and the crust very crisp.
19. Spread doubled paper towels on warm serving platter and place chicken on top; then cover chicken with doubled paper towels. Allow chicken to drain 3 to 5 minutes in a warm spot. 
20. Remove towels.
21. Garnish chicken platter with lemon wedges and water­cress, if desired.