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Duck Fat Fried Chicken

If you are ready to try the most flavorful, succulent, juicy, extra crispy piece of fried chicken that you have ever had, you have to try this chicken recipe.

Posted By: Sid Alapai
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Prep Time: 15 | Cook Time: 15-18 | Ready In: marinate overnight
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US Metric

4-6 servings

  • 12 pieces chicken
  • 1 quart buttermilk
  • 1 small onion, thinly sliced
  • 2 garlic cloves, smashed and peeled
  • 3 bay leaves
  • 3 1/2 teaspoons coarse kosher salt
  • 3/4 teaspoon black pepper
  • Tabasco sauce, use just enough to slightly color the liquid
  • 3 cups all-purpose flour
  • 1/2 teaspoons cayenne pepper
  • Olive oil, for frying
  • Duck fat, for frying


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Cooking Process:

To make this duck fat fried chicken recipe, Rinse the chicken and pat it dry. In a large bowl, stir together the buttermilk, onion, garlic, bay leaves, 2 teaspoons salt, 1/2 teaspoon black pepper, and Tabasco. Submerge the chicken in the marinade, cover, and let rest in the refrigerator for at least 2 hours and up to overnight.

Allow the chicken to come to room temperature before cooking. In a bowl, mix the flour, 1 1/2 teaspoons salt, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. Shake each chicken piece, one by one, in the paper bag until completely coated and set on a dish. You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty ziplock bag for shaking.

In a large Dutch oven or heavy skillet with a lid,  heat the oil and duck fat until it reaches a temperature of 350° F. Fry the chicken in the fat for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for another 6 minutes, then flip the chicken once more and fry until dark golden brown and the juices run clear when pricked with a fork, about another 5 to 6 minutes for dark meat. White meat will cook faster so test it sooner.

Place the chicken on a wire rack set over a paper towel-lined baking sheet to drain. Allow the chicken to drain for 1 to 2 minutes, then serve warm or room temperature, though cold chicken is still marvelous.