Southern Pan-Fried Chicken

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1911
FAT
558%
CHOL
175%
SOD
517%

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Ingredients for 4 servings

1 3-pound chicken, cut into 8 pieces

¼ cup kosher salt

4 cups buttermilk

1 pound lard

8 tablespoons unsalted butter

½ cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips

1 cup flour

2 tablespoons cornstarch

½ teaspoon salt

½ teaspoon freshly ground black pepper

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