Easier Seasoned Lard

I thought of this many years ago. I don’t remember why I never tried it. I woke up in the middle of the night on September 15, 2025 thinking I needed to try it. People at home need an easy way to make seasoned lard. I promptly went to the store to get what I needed.

Start with 12 – 3 joint chicken wings salted and dredged in Masa harina, use  4# of fresh lard in an enameled Dutch oven heated to 340°F. use a thermometer because it is essential it never exceeds 340°F Cook 4 chicken wings at a time 12-14 minutes turning once half way through to brown evenly, Remove to a paper towel lined plate, allow the oil to regain temperature and fry the next 4 wings, repeat to finish 12 wings. Do not try to cook more chicken at this time because the Masa harina load in the oil is huge, it may start over-browning. When the oil is cool enough to handle safely strain it through a grease filter. The chicken wings are absolutely delicious. 

Now use this to make the Estrada’s fried chicken recipe until it takes on the smell and taste of fried chicken. If you are going gluten free fry the chicken without flour. The rice flours are adding a flavor to the profile I don’t like. Using more Masa harina is ok, but be careful not to overbrown the flour/masa harina in the oil.

This is not perfect. It is close enough that probably I am the only one that could tell the difference. I will be using it myself at home because it is a real PITA to make the restaurant version.