![]() The economic and caloric necessity of consuming lard led to the popularity of fried foods, and in the 19th century, cast iron became widely available for use in cooking. Lard was used for almost all cooking and was a fundamental component in many common farmhouse foods, like biscuits. Backyard and small-scale hog production provided an inexpensive means of converting waste food into calories, in the form of rendered lard. But it didn’t begin with the chicken – it began with pork. And fried foods came about over that very critical need. But did you know that back in the 18 th and 19 th century, Americans needed extra fat and calories in their diets, just to survive. These days, it seems like everyone is watching their weight, and you’ll never see fried chicken on any diet plan. Today, every grocery and convenience store sells fried chicken, and all the sides to go with it, but honestly, it’s not nearly as good as homemade. But somehow, we lost the skill or desire to cook fried chicken, turning to buckets of overly- seasoned KFC. Remember Florence Henderson frying up chicken with “Wesson-ality” back in the 70s and 80s? In those days, homemade fried chicken was one of the most mouth-watering and welcome dishes you could serve to your family and friends. Forty years ago every housewife in America knew how to cook fried chicken.
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