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Country Fried Chicken

1 1/2 cups all-purpose flour   
1 1/2 teaspoons salt   
1/2 teaspoon pepper   
1 (2-3 pound) broiler-fryer chicken, cut up
1 cup buttermilk
4 tablespoons lard
4 tablespoons butter

Put flour into flat dish or plate and mix in salt and pepper with fingers.  Dip each piece of chicken in buttermilk and then dredge in flour mixture and set aside.  Put lard and butter in heavy skillet and place on hot burner; heat until near smoking point, then quickly put in pieces of chicken and carefully brown on both sides, then reduce heat and cover with tight lid.  Fry for about 20 minutes or until tender.  Yields 4-6 servings.

Contributed by More Than Moonshine: Appalachian Recipes and Recollections (Kentucky)

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