Traditional fried chicken







Cook Time

00-00 Min


  • 2 small chickens, each cut into 8 pieces
  • 250g/9oz plain flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon mustard powder
  • 1⁄2 teaspoon ground black pepper
  • 400g/14oz lard

For the gravy

  • 25g/1oz butter melted
  • 1 tablespoon plain flour
  • 175ml/6fl oz chicken stock
  • 50ml/2fl oz single cream
  • salt and freshly ground black pepper
  • Wash each piece of chicken under cold running water. Pat dry with kitchen paper.
  • Put the flour, salt, mustard and pepper in a large bag. Shake to blend the ingredients. Drop the chicken pieces into the bag a few at a time, and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag, and shake off the excess flour.
  • Heat the lard in a heavy frying pan over a medium heat. The fat should fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
  • When the fat is hot but not smoking, begin frying the chicken. Put in the thigh and legs first, and cover the pan. Lift the cover occasionally to check that the chicken is not burning. When it turns a dark brown, flip each piece over, cover, and again cook until dark brown. Cook the other chicken pieces in the same way.
  • To make the gravy, pour out the frying fat from the pan and replace it with the butter, then stir in the flour. When bubbly, stir in the stock and cream, and cook until the sauce thickens. Season with salt and pepper. Serve the sauce separately.
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