Frying Chicken In Lard with no breading

Hello everyone, it’s old Butter Bob and tonight we’re going to make fried chicken cooked cooked in lard, with the skin still on like I talk about all the time my my
videos. I’ve already got a little bit of LARD melting. I’m going to put a little bit more in here and as you can see, come in a little tighter you can see it just melts down like
regular oil, you get this oil good and hot We’re gonna try to get it up to about
350 degrees before we put our chicken in there and we’re just gonna let it melt
down for a few minutes, when we get it up hot we’re going to start adding the chicken to it. Really nothing to it It’s easiest thing you’ll ever cook and its
really good, you’re not going to miss the breading at all, because LARD is the
secret to cooking really good fried food I mean it’s it really is. So I’ll join
you back in just a few minutes when the lard get good and hot, and we start adding our chicken all right for the purpose of this video
I bought one of these little temperature gauge things, to tell you, we need to get our oil up to about 350 degrees. we’re not there yet and I don’t know if you see come in come in with a camera, we’re up
to about 250 right now, I’m kind of old-fashioned I don’t usually use this, I usually just take a little bit of water and throw it down the pan with that
watch it sizzle, it sizzles then its done You want to get your grease at least 350 I’m about at 375 right now,an easier way to do it is just to take
a little bit of water off the faucet, and drip it in there, like that. in there like that listen to it sizzle, but we’re we’re
right at 350 degree thing we’re a little above it, 375 I’m going to cut the burner down a little bit.
We’re going to lay our chicken in there. we’re gonna lay it in there. skin down,
skin down. one piece at a time skin down, this grease is hot I’m going to cook that about seven minutes on one side You may want to do it with a tong, I got
that grease good and hot. We’re going to cover it up, here in a second We’re gonna cover that up we’re gonna give it about seven minutes,
so we’ll say it at the bottom of the hour we’re going to turn it we’re going keep it covered
for the first seven minutes and then we’re gonna let it cook uncovered for about
seven minutes and we’re going to turn it and do the same, both sides and it should
be done and uh we’re actually going to make sure it’s done inside, with this
little meat thermometer You want to get your chicken up to about a hundred sixty five degrees inside all right we’re just gonna wait on that
you can see it sizzling, see it, good and sizzling inside. it’s good, alright folks we’ve had about
seven minutes. we’ve been cooking with a lid on we’ll take the lid off and let it
cook for about another seven minutes We’ll zoom in and look at it. It’s just
doing it’s thing, in the lard Okay everyone, it’s been about
another seven minutes with the lid off it’s time to start turning the chicken
now and in the meantime I made myself a
little fatty coffee to drink, “in his favorite cup” in my favorite Cup yes all right i’m just going to use these
tongs to turn it we’re just going to turn it right over in the pan It’s gonna take me just a second to get it
done Come in just a little bit, C, let’s see how it’s starting to get brown. starting to get brown. starting to get nice and brown, and that
healthy, good for you and good tasting lard. Folks, if you’ve only cooked chicken
with crisco or some vegetable oil all your life and you never knew about Lard,
or you were afraid of Lard, let me tell you something, Lard is good it’s gonna make your chicken taste very
different, you’re gonna go, Wow!! We haven’t breaded this chicken, we
haven’t even seasoned it yet you’re going to be amazed at the taste Now, we’ve got it turned, we gonna stick this thing back on here for about 7-8 minutes and then we’re going to turn it again, I mean we’re going to take the lid off again and then we’ll check it seven minutes is not always exactly
right we’re going to just keep an eye on it but I’m trying to give you a 777 rule
and that gives you something to go by and they will then we’ll go from there,
will drop back and punt, if that doesn’t work Mmmm, good coffee Alright, it’s been about seven minutes with the lid on, we’re gonna take the lid off for about another seven minutes and let it cook, it we’ll be back Here, come here and get a look at them, before we go too far As you can see, it’s getting nice and crispy even smells better, see you in
about seven alright spent about seven minutes and as
you can see, it’s been cooking pretty good look at this other side, you can tell, it’s getting browner, let’s roll over a drumstick, getting browner, just want to turn it one more time we’re just going to brown it up now,
get our skin, good and brown I’m gonna flip her over again see this piece is good and brown in this
area but we need to get our skin a little bit browner. this is just kind of a waiting, a
waiting game I’m gonna put, I’ve got it turned over, you
can see it’s pretty brown I’m gonna put the lid back on and i’m just going to keep an eye on it, for a few minutes we’ll check the temperature of the meat in
just a few minutes and see what when it does we gonna brown it up a
little bit. We’re getting close!! and as you can tell, a little while ago
I melted some butter put some garlic in it. When it comes out and we’ll put I’m just gonna rub some of this garlic butter right on top of the chicken And, buddy, It’ll be ready to eat okay, guys, it’s been a few minutes and
the chicken is getting nice and brown you can hear it sizzling and if you look, the skin’s nice and brown I can tell because I’ve been
cooking chicken for a long time I can kind of tell when it’s done but if you’re new to cooking chicken it
wouldn’t hurt to get one of these little meat thermometers, get your chicken, in
the internal part right up to about a hundred sixty-five degrees and we’re
going to test it here and see if it’s done. and she’s climbing up real good and put
it right in the middle of the biggest piece of meat I’ve got on here it’s a back piece, she’s climbing up to about a hundred and forty, fifty she’s climbing on up there, hundred and sixty, right at hundred and sixty and, that one may need to cook, just a tad longer. these wings are ready so i
won’t lay them on the plate here nice little plate, you see they’re nice
and golden brown you can make up a big pot of this, a big
skillet full of this. Let it cool off and bag it up and you don’t have to cook
once a week on this stuff so you just a little drum sticks this
time I made is a lot cheaper when you buy the skin on chicken with the
drumsticks and wings and pretty cheap but five dollar chicken i think it was
like I don’t know six or seven dollars eight dollars i’m like that let them Brown just a little bit longer let the facts cook just a little bit
longer I’ll take this there are like butter this is pure butter guys with garlic
salt put it just going to brush it right on the same as you can see i’m not being
sparing with it here these little pieces here are ready to
eat pigs out all right in there that was done it’s the biggest piece i had in the pot
so it should be good I smell that garlic smell delicious
chicken that’s the headers all of trying
something you could get hurt a little garlic butter on these leave it on there
so i don’t get to any second or third or 12 degree burns here that is no brain no stuff is going to
hurt you lard cooked skin-on chicken and folks
it’s good i’m telling me it’s real good it’s just about to rock to eat but i’m
going to try to get a little peace out here maybe give me a little high dollar
flight here haha just open it up a little bit and
just face it talk folks it’s good for some tender inside
its got that good taste I put a little one drop it but Iran it’s good so well I’m getting another little
manchild but good folks this is part of the keep it simple plan you want to keep your food simple you
can add a little of some kind of green salad to it I like to have a turnip greens with mine
some people like a to make like pho mashed potatoes out of
cauliflower and i’m not a big fan of that but a lot of people are they love
it and that’s fine if you like it I mean we are all different we all like
different things you can make a little meal obvious you can let this cool off and put it in
your little love ziplock bags you got it for a couple days worth of meals you
don’t have to deal with and I don’t know if you can know about a lot but we spent
about 15 minutes making this you can do that on a sunday night and
you’ve got you’ve got two three meals for the week in fact you can cook several of these
pans for and you have enough to eat for a week or for however long you need to
eat hope you enjoyed it if you like this
video and all my other videos like it like this video and as as I’m always
going to hear from now on if you like this channel if its rocks and value to
your life if i’ve helped you in some way your help
somebody that you love hit that subscribe button that lets you know that
get you give you notice when new videos are coming up and i’m planning on doing
a lot of new videos I’ve got a lot of plans and I would really like you to get
a notice for that and it builds a community keep writing those letters and comments
uh I think they’re giving me ideas to make new videos and they let me know
what you like and don’t like and that really helps me and we’ll build a
community that way thank you so much and I love the Lord
love the chicken goodbye thank you for watching

100 comments on “Frying Chicken In Lard with no breading”

  1. Milton Holley says:

    That's the way my Grandparents Cooked back in THE 50th"

  2. Cal says:

    Yep yep, bacon grease would be even better.

  3. Stevie Gee says:

    I was worried your pan was going to catch fire 🔥! Thank god you’re ok! Chicken looks delish.

  4. Mike Baxter says:

    the water drops method only proves TWO hundred and fifty degrees .. the subtle difference between the water sizzling and dancing (at closer to 350) will not be apparent to a novice cook … Thermometer is always better … 375 is about MAX for lard that's what temp I use.

  5. Augusta Porter says:

    My dear aunt when she was living made the best chicken. I asked her daughter what mad the chicken so good. She said no secret salt pepper and Lard. Lard has less cholesterol than the oils.

  6. C W says:

    I like your recipe, but may I make a suggestion. Your videos about twice as long as it truly needs to be to convey the message clearly. You add a lot of Superfluous fluff it doesn't really help your viewer or make you more popular on YouTube. May I suggest you consider pulling a lot of that unnecessary stuff out.

  7. Mary Gray says:

    Scripture say don’t eat pork! It the law of commandants

    So called Jesus say he didn’t come to change the laws. He came to forfill the laws.

  8. Dharri says:

    Nice video the only thing I would change is substituting the garlic salt with garlic powder. Thanks for sharing, very nice.

  9. LynAnne Moon says:

    Putting this together tonight…extra butter is going to the cauliflower I'm steaming. Already smells like heaven on earth.

  10. Marc Sattler says:

    Lard is healthy food.❤️

  11. Gordon Reiher says:

    How else are you supposed to fry chicken??

  12. MrHornung says:

    where can you buy lard now a days????????I haven't seen it since the 1970's

  13. xec says:

    When he started to butter the chicken I thought he was trying to paint the Mona Lisa. Use a fork with the tongs.also, set the butter on the counter and use the fork to hold the chicken while you slather on the butter with the brush.

  14. Em says:

    Wait… fry in fat then season with garlic in fat? Minus the fact you fried it in lard, if you add garlic butter to any chicken it would still be good.

  15. Stephen Andersen says:

    turn off the stove 🙂

  16. R. Cast says:

    "Nothing that's going to hurt you.".
    Just that it's skin on, cooked in lard. Lol

  17. Bettye's Cooking Channel says:

    I want some fried chicken.

  18. Wayne Holland jr says:

    Did you season. The chicken at all? If so why not?

  19. Vernon Jackson says:

    Butter bob, you couldn’t gain a pound if you wanted. That lard has hydrogenated oil in it. I use the pure lard.

  20. Mike1614b says:

    according to the clock on the wall, the chicken cooked 45 mins from start to finish

  21. ZombieTex says:

    There's a famous chicken place over in Dallas that my wife heard about a few years back. She wanted to know what all the hubbub was so we went there late one night and the drivethru had a line wrapped around the block. Once we finally got our chicken we dug and and I realized the secret to their success. They were using lard rather than the "vegetable" oil every other fried chicken joint uses. Lard gives food a better flavor because it's a real food product. "Vegetable" oil is NOT a real food product.

  22. John Veca says:

    Butter Bob, this is a great vid. But dude, you need a big 'ol deep pot at least twice the size of that little pan to make this dish easier to make.

  23. Mark Zoobkoff says:

    Soon you will be dead. Lol!

  24. A.T. Oliver says:

    True way to fry chicken!!!

  25. John Hieber says:

    good video, I'm going to try it .I'm not big change.

  26. 王艺鸣 says:

    。。 did you just cooked that chicken like 45 mins…….i was watching the clock behind you …………
    omg pretty much you cooked all the moisture away from the chicken……

    i suggest you go cook with higher heat and smaller pieces so that you dont cook too long and drys out the meat…
    OR you can batter the meat and it will lock the moisture inside even if you cook it for ….. 4…..5 …m …..i n us..,,, that s way too long .

  27. new channel says:

    I miss you. Hoping you are well.

  28. Free2016 says:

    Look, I'm all about the KETO diet – worked in the industry. I'm drawing the line at Lard – it literally feels like you ate rock about 30 minutes after eating food cooked in lard.

  29. Kim Blair says:

    That chicken looks yummy. I have lard in my pantry and have not busted it open yet. I WILLLL now hahahaha!

  30. Malroth00Returns says:

    Note if using Lard only occasionally, Taste and smell the Lard before cooking with it, It goes Rancid in 2 or 3 months unless it's kept frozen in an airtight container.

  31. Martin Burger says:

    can you reuse the lard?

  32. DS says:

    Butter Bob do you know that in the United States in the South has the lowest life expectancy because they fry their chicken. You might have lost a lot of weight but you're killing yourself

  33. Gina Baker says:

    Great video, I love the garlic butter sounds awesome on chicken!!! Keep"em coming

  34. Dios67 says:

    The Chinese, going way back, would fry chicken in oil without bread/battering. They would ladle the oil over it until done.

  35. Patrick Griffith says:

    Worked perfectly! I’m a big fan of cold fried chicken legs as a midnight (or anytime) snack and this is The Best way to turn five or so dollars into a weeks worth of cold fried fowl deliciousness you’ll find😉 I used lard and everything lol

  36. Ron McBride says:

    dude you need to turn off your stove when you're done haha

  37. Desha Dixon says:

    Can you use coconut oil instead of lard?

  38. James Everson says:

    I will certainly try this out. If you like breaded chicken, you can "bread" it with crushed pork rinds. Simply crush'em, season them, dip the chicken in lightly beaten egg, roll it in the crushed rinds and then fry it in the lard or bacon fat. Mmmmmmm MMMMMM. Tastes good baked too if you're still concerned about grease/fat/oils.

  39. Butch F says:

    lard is animal fat,  cool , it turns into what clogs your arteries.

  40. Steven Bradley says:

    Sounds excellent, thanks Bob, I will try your lard fried chicken. 👍

  41. sarah reynolds says:

    Im a southern woman, that is all my mom cook with lard,,until we heard it was not good for you,

  42. sarah reynolds says:

    People don't understand lard is more healthier than crisco, fried meat without the flour and mashed potatoes,,if you eat fried food with salad and vegetable it good for you.what get you fat is all the other stuff,

  43. Adeline Nicholas says:

    Bob!!! We need new videos from you!!!!!

  44. NowI'mMe says:

    You said, "…cut the heat down" and I immediately said to myself, "North Carolina, gotta be!". LOL. So, are you from North Carolina? And are you related to "Joe Bob Briggs"?. By the way, I love your casual, Southern style.

  45. NowI'mMe says:

    You know what's great on chicken? Old Bay Seasoning! I use that on pork, chicken, veggies…

  46. Pratheep Sirikogar says:

    Can we use clarified butter or coconut oil?

  47. scrappy pooh says:

    Who designed curtains by a stove!?..that dangerous!

  48. armandoa says:

    i like tomatoes on salad are they allowed on keto?

  49. Kathleen Robinson says:

    This has been great to watch. I really learned a lot. I also noticed that though you lost a tremendous amount of weight, your skin on your arms and neck is tight and normal looking, not the saggy, baggy skin people are sometimes left with with other ways of weight loss. I'm in. Where can I buy an apron like yours?

  50. Melissa Lee says:

    Butter Bob,you are an inspiration! Even though I am a vegetarian I love your videos! You make so much sense and are so intetesting to watch.I am not going to start eating meat but I am definately going to watch my carbs and focus on higher fat and protein thanks to you!

  51. Audrey Diggs says:

    I love ‘old school’ cooking! Thank you and keep sharing. Gonna go buy me some lard. 👍🏾🥴

  52. Dawn Hartung says:

    What exactly is lard?

  53. SayMyName says:

    I saw that Bob's last video was 2 years ago. Is he ok?

  54. ron hanish says:

    crisco is poison

  55. flamingpie herman says:

    I'm wondering if lard is healthy as its made from hydrogenated oils and not butter or natural oils??

  56. Al JOSEPH P. APOSTOL says:

    Sir what kind of lard?

  57. Jack Flash says:

    Growing up we only had lard. We rendered our own lard (and made our own fried pig skins in the process). My granny made the best fried chicken (along with about a thousand other things) you ever tasted.
    Those were different times, drinking fresh milk (I milked the cow twice a day), making our own butter, growing all our own veggies. We had cows, chickens, pigs, ducks and rabbits. The freezer was always full.

  58. Princess Fab Mckeverne says:

    What fun

  59. AM G says:

    I love the fact that u also advise us what to put with the meat. Great.

  60. Dede Dinah says:

    I grew up eating this kind of chicken my mom always made it. No breading just seasoning and frying in lard.

  61. Gina Banks says:

    My daughter could go to any restaurant for her birthday, but she chose butter Bob's fried chicken (with the garlic butter).

  62. Jeannie Fitting says:

    Do you usually purchase your meat at Walmart or the US Wellness Meats? I love your videos, so helpful and inspiring.

  63. chiefbiglew says:

    my granny fried everything in lard. they made there own lard we use to say granny had magic skillets. her cooking was so good. yens have a good day.

  64. Kathie Kennedy says:

    My nerves were frazzled when he didn't turn off that hot grease after removing all the chicken! Lol! He finally got to it. I would suggest using an old time black iron skillet for frying chicken instead of a thin coated pan. I believe it would brown better.

  65. Yanuario Arias says:

    been doing this for years, we call it naked fried chicken.

  66. Rusty Nickels says:

    Praise the lard!

  67. Linda says:

    Miss you Mr. Butter Bob! Need more videos! God bless you always.🙏🙋

  68. Lynn Ohrel says:

    Sure wish I knew where better Bob went

  69. LynAnne Moon says:

    I have used Bob's method shown here. (I am a professional cook). Best way I have ever found. I use a big iron skillet.

  70. pleiades says:

    What is the name of the lard he buys from the store?

  71. Jeffrey Smith says:

    Good video but unnecessarily long…..

  72. smalltown 777 says:

    A big fat hen that been raised in the yard cooked in lard its hard to quit eating. its taste alot different that store bought.

  73. Marco Vinicio Chiriboga says:

    Hey-I subscribed as soon as I read the "coffee" sign-that alone tells me that you know !!

  74. Michelle Johnson says:

    My granny on a wood stove. Love this

  75. Therese Lindqvist says:

    It looks so f***King good!

  76. Lynda Meredith says:

    I loved this video! Are you making more?

  77. REALLIFETv says:

    ⚠️rumor has it butter Bob died from a heart attack?? 🥺🚫⛔

  78. Clare Seipel says:

    Thank you Bob!

  79. jayjayhere fre says:

    lard has zero trans fat it way better than vegetable oil or corn oil. very healthy

  80. Rodolfo Jude says:

    Thank you love your chicken 🍗

  81. JIM HYDE says:

    Hey Bob you inspired me I have lost 54 lbs and went from 245 to 189 I am feeling like a new man I can run a mile now and hike in the woods again this Keto life style has changed my life no more blood pressure medicine Thank you Bob

  82. Savana Fawntane says:

    Holy crap!! I'm trying that! 😀

  83. Tracey Mixon says:

    Thank you!!😍

  84. Kathleen Robinson says:

    I want a "Butter makes your pants fall off" blue apron, tell me where to get one

  85. yehmiyah says:

    wonderful 🙂 ……

  86. Irene says:

    Lard, along with coconut oil and olive oil, is one of the few fats that doesn't break down into trans fats at high temperatures. Our bodies don't know what to do with trans fats any more than they know how to digest plastic. Eat real food. Love the lard.

  87. Heather Lomax says:

    Looks delicious 😁

  88. Shelly Wade says:

    Dear Bob:

    Im 14 days in and very greatful for you. Feeling a little down but I'll feel better when some weight comes off. Again, thank you.

  89. Joel Wilman says:

    Finally turned off the heat !!!

  90. michelle81477 says:


  91. linda heathcote says:

    Cooking chicken pieces, shouldn't take this long…boring …😣

  92. Leonie Richards says:

    Anyone know how bob makes his fat coffee please

  93. jo blo says:

    I tried this once just to see what it tasted like…let's just say it's the only fried chicken I will make! I've made it dozens of times now with the garlic butter and it doesn't get much better then this! YUM! It also tastes good the next day cold right out of the fridge!

  94. pamula wallace says:

    So where is Bob????

  95. pamula wallace says:

    Yummy ❤️

  96. Dora Cruz says:

    So you don't put no spices

  97. Debora Melton says:

    what does bottom of the hour mean?? Bob is so funny

  98. Kelly Dolan says:

    I haven’t started my Keto plan yet, I’m still in the research phase. I’ll tell ya…. I feel like we have been so brainwashed into thinking this stuff is bad for us but, knowing how the US government works🤐, I’m becoming more and more convinced that we are literally poisoning ourselves for the riches of others. You, Sir, are a true testament of strength and courage and I’m more excited than ever to enter into the unknown. Admittedly, I’m a bit scared but, anything is worth a try once. I look forward to watching lots more of your videos. Thank you so much for sharing your experience and knowledge….you are appreciated. 💞💞💞

  99. OMGaNEWBIE says:

    Do you re-use the lard or throw it out? Did you use fresh crushed garlic in the butter or the dried granulated one? Did you add salt & pepper to the butter as well?
    I was panicking when you put the lid on the pan & forgot to shut off the stove while you sampled the chicken.

  100. jedediahbc says:

    Bob is a wonderful human being, God bless you Bob.

Leave a Reply

Your email address will not be published. Required fields are marked *