Virginia Fried Chicken

From All in the Family: Families across the country gather around Southern-style fried chicken. The recipe is adapted from Edna Lewis.

Preparation time: 20 minutes, plus an hour for resting
Cooking time: about 50 minutes

1 cup unbleached flour
1 cup whole-wheat flour
3 teaspoons salt
1 teaspoon freshly ground black pepper
2 2 1/4- to 2 1/2-pound chickens, cut into 8 pieces each
1/2 cup lard at room temperature
1/2 cup butter at room temperature

1. In a wide, flat dish, combine flours, salt and pepper and mix well. Roll chicken in the mixture and put on a tray lined with wax paper. Let rest an hour, so flour will adhere to chicken.

2. In a large skillet over medium-high heat, warm lard until nearly smoking and add butter. When butter is melted, add the chicken. The cooking fat should come halfway up the sides of the chicken, so that when the pieces are turned, they brown evenly. Each side should take 10 to 12 minutes. After cooking, drain on a paper towel and serve.

Yield: Serves 6.