Southern Fried Chicken - Wheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• for the saltwater soak: 2 tablespoons kosher salt 1 cup hot spring or filtered water, plus 4 cups cold spring or filtered water 1 whole 3-pound chicken
• 2 tablespoons kosher salt
• 1 cup hot spring or filtered water, plus 4 cups cold spring or filtered water
• 1 whole 3-pound chicken
• 8 ounces leaf lard 2 ounces (4 tablespoons) unsalted European-style butter 2 ounces high-quality thick-cut bacon
• 8 ounces leaf lard
• 2 ounces (4 tablespoons) unsalted European-style butter
• 2 ounces high-quality thick-cut bacon
• for the buttermilk soak: 1 tablespoon fine sea salt 3 or 4 garlic cloves, peeled and sliced 2 cups buttermilk
• 1 tablespoon fine sea salt
• 3 or 4 garlic cloves, peeled and sliced
• 2 cups buttermilk
• 8 ounces (about 1¾ cups) Anson Mills Thirteen Colony Rice Waffle Flour or Colonial Style Fine Cloth-Bolted Pastry Flour
• 1½ teaspoons fine sea salt
• 1¼ teaspoons freshly ground black pepper
• 1.25 ounces (¼ cup) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
• 2 cups Rich Homemade Chicken Stock, hot
• 1 Turkish bay leaf
• 1 cup buttermilk
• Fine sea salt and freshly ground black pepper
• 1 ounce (2 tablespoons) unsalted European-style butter