Sometimes an existential crisis makes you want to actually attend that potluck, so you have to make something, but you don't do desserts, so you make fried chicken, but you don't have time to brine it, so you follow Louis C.K.'s trick in this video.



  • 1 whole chicken, broken down into 10 pieces

  • 3 cups flour

  • 1 teaspoon baking powder

  • 1 tablespoon garlic powder

  • 2 teaspoons cayenne

  • 1 tablespoon paprika

  • 2 cups cornflakes, crushed

  • Salt & pepper to taste

  • 5 eggs

  • Juice of 1 lemon

  • 4 cups lard or shortening


Makes 10 pieces

  1. Preheat oven to 300F.  Begin heating lard to 350F - don’t exceed 350F or lard will smoke.  Set aside 1 cup flour.  In a large bowl, whisk together remaining flour, baking powder, garlic powder, cayenne, paprika, and cornflakes.  Whisk together eggs and lemon juice, and dip chicken in plain flour, then in eggs, then in seasoned flour.  Continue until all chicken pieces are coated.

  2. Once lard reaches 350F, gently lower in chicken pieces in batches, so they aren’t overcrowded.  Fry for 7-10 minutes, flipping as necessary, until evenly brown.  Place on a wire rack in a rimmed baking sheet, and keep warm in the oven until all the chicken is cooked.  Ensure the white meat is headed to 155F internally, and the dark meat to 170F.

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