Ingredients:

  • Small chicken, cut into 8 pieces;
  • 50 g of salt;
  • 4 cups buttermilk;
  • 400 g pork fat;
  • 8 tbsp. butter;
  • 1 thick slice of ham;
  • 250 g flour;
  • 2 tbsp corn starch;
  • Salt and ground black pepper.

Preparation:

  1. The night before serving dishes on the table place the chicken in a large bowl and put it in the side. In a large pitcher combine the salt with 6 cups of water and stir until salt is dissolved.
  2. Pour salted water to the chicken pieces until they are submerged in water. Cover and refrigerate overnight.
  3. In the morning drain the chicken pieces and wash it and the bowl. The chicken itself again to put in a bowl and pour yogurt. Cover and chill for about 8-12 hours.
  4. For an hour before serving to combine the lard, butter and ham in a large heavy pan. Fry on low heat, skimming as needed, until ham is lightly browned, approximately 30 to 45 minutes.
  5. Using a slotted spoon, remove all the ham and brown flakes of fat. Increase the heat to high temperature and heat the oil to 170 degrees.
  6. In a shallow bowl, mix the flour, cornstarch, salt and pepper, all mix well. Each piece of chicken thoroughly dipped in the mixture, and then carefully blot to remove excess flour.
  7. Place the chicken pieces skin-side down. Fry 8-10 minutes on each side, until the chicken becomes Golden brown and fully cooked. To pass on crumpled paper towels. Serve hot, warm, room temperature or cold.