Recipes

Soak chicken in the buttermilk over night in zip lock bags. Put all the dry ingredients in a large zip lock bag and mix well. As you pull the chicken out of the buttermilk put them in the bag with your flour mix and shake it good. Pull the chicken out off the bag and be sure to shake off the excess flour. Gently place in a fry pan with hot lard, enough to go about half way up the chicken pieces and should be about 320 degrees. Turn often and cook about 20 – 30 minutes. If your chicken is turning to dark turn the heat down, that’s what those knobs on your stove are for. When done take chicken out and place on a cooling rack and sprinkle with some ranch seasoning packet, lightly. Serve with a side of ranch dressing.

Homemade Ranch Dressing

1⁄2 cup buttermilk

1 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon dried chives

1/2 teaspoon dried parsley

1⁄4 teaspoon mustard powder

1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1⁄2 of a English cucumber small diced

Mix all the ingredients together in a bowl and refrigerate for up to a week. Adjust to taste if needed.