• 2 (2 1/2 to 3 pounds, ya heard?) whole frying chicken (tha whole damn thang), cut that shit up to fry (let’s go, naw!)
• Salt and freshly-ground black pepper
• 3 cups all-purpose flour
• 1 1/2 cups lard or solid vegetable shortening

• Spread them delicious lookin’ thighs and breasts out (you freakay! you nastay!), grab yo salt and peppa and season that shit up like a pimp y’all! (aw-yeyeah!)

• Put some flour in a big ass bag, yank that shit around like ya mad at it to coat the sides. Make sure you ain’t bein’ a dumbass an’ close that shit up before yankin’ (close it up)

• Get a big ass, deep ass cast-iron skillet (bling-bling, y’all!) set cho stove up with summa that medium-high heat (heat it up!) and melt some lard y’all (you greasay! so greasay!) bring it up to 350 degrees F. Make sure that shit’s hot enough to cook wit.

• Drop a few pieces of meats in ya bag, close that shit up and shake it like a salt shaker (shake it like a salt shaker) shake it like a salt shaker! (shake it like a salt shaker)

• Take them pieces out the bag and put ’em in the pan to fry (just sizzle wit it, sizzle wit it). Preheat the oven to 150 degrees to keep the cooked meat warm if you’re cookin’ in batches, bitches, or use two pans to fry like a muthafuckin’ boss.  Keep twerkin’ while ya workin’ ’til you fry all that shit all up. And don’t dry that shit out by cookin’ to long y’all!

• Now slow your roll and turn that stove on down to medium (slow it down!). Fry those chicken shits nice and slow for 12-15 minutes ’til they get nice and golden brown (mmpt-da-dum). Make sure you cook that shit through, don’t be servin’ nobody salmonella! (you nastay!). Make sure them thigh juices is clear when you stick it in ’em (we talkin’ bout a knife, y’all!)

• Take that beautiful meat out the pan and set ’em on a plate with some paper towels to soak up some of that extra grease (it’s juicay, so juicay, whaaaat!?)

 Source: What’s Cooking America