KENTUCKY FRIED CHICKEN Serves 4
		INGREDIENTS 2 to 4      pounds lard A 2 1/2 to 3      pound chicken, cut into 8 serving pieces 2      teaspoons salt      Freshly ground black pepper 1      egg, lightly beaten and combined with 1/2 cup milk 1      cup flour INSTRUCTIONS Preheat the oven to its lowest setting. Then line a large shallow baking dish with paper towels and place it in the center of the oven. Melt 2 pounds of the lard over high heat in a deep fryer or large heavy saucepan. When melted, the fat should be 1 1/2 to 2 inches deep; add more lard if necessary. Heat the lard to a temperature of 375 degrees on a deep-frying thermometer, or until it is very hot but not smoking. Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and a few grindings of pepper. Immerse the chicken pieces one at a time in the egg-and-milk mixture, then dip them in the flour and turn to coat them lightly but evenly. Fry the chicken thighs and drumsticks, starting them skin side down and turning them frequently with tongs, for about 12 minutes, or until they color richly and evenly. As they brown, transfer them to the paper-lined dish and keep them warm in the oven. Then fry the wings and breast, separately if necessary to avoid overcrowding the pan. The white meat will be fully cooked in 7 or 8 minutes. When all the pieces are fried, mound the chicken on a heated platter and serve at once.