Crispy fried chicken
Cut the chicken into 10 pieces: 4 breast halves (with bones), 2 upper thighs, 2 lower thighs and 4 wings.
Mix the lard and seasonings and place the chicken pieces and marinade in a plastic bag. Let it steep in the refrigerator for at least 4 hours.
Mix all the seasonings into the spice flour, set aside some that are left for the sauce. Mix in the rest of the flour and cornstarch.
Beat the eggs, buttermilk and hot sauce into the egg mixture.
Remove the chicken pieces from the marinade and let them drain a little. Mix them into the flour mixture. Make sure the flour coats the whole chicken well. Then dip the chicken into the egg mixture and then back into the flour. Shake off the excess flour and put the breaded chicken pieces on a plate for 10-15 minutes to let the breading set.
Fry the chicken pieces in neutral oil. The oil must be kept at 175 degrees. Allow about 15 minutes for the thighs and about 10 minutes for the breasts and wings. Place the fried pieces on paper towels. Bake in several batches and keep the finished pieces warm on the rack in the oven.
Cut the chicken thighs into smaller pieces with a meat slicer or heavy knife. Coarsely chop the onion and vegetables. Melt the butter in a pot and add the thigh pieces and vegetables when the butter has browned. Cook on low heat for about 10 minutes. Sprinkle flour on top and let it boil together.
Add the broth and mix everything well. Add thyme and bay leaves and simmer for 20 minutes.
Strain the sauce into a new saucepan and add heavy cream and a little spice mix + possibly a little salt and sugar. The sauce should be quite thick, so it can be adjusted if possible with a little cornstarch mixed with water.
The sauce should be slightly light brown, if it is too light you can add a little sugar.
Heat the oil in a large pot and add the bacon, cut into small pieces. Remove them when golden and set aside. Add chopped onion and fry until soft without browning.
Put in the garlic and then the cabbage, which has been cut into strips. Return the bacon to the pot and pour over the chicken stock. Season to taste with salt, pepper and chili flakes. Put the lid on and turn the heat down. Let the cabbage simmer gently for 45 minutes.
Put the flour in a baking dish with baking powder, salt, baking soda and cold butter. Crumble until it has the consistency of oatmeal.
Add buttermilk little by little until the dough comes together. The dough should not be dry, but not sticky either.
Pour the dough onto a floured kitchen table and gather together, do not knead! Flatten with your hands and roll to a thickness of about 2.5 cm. Cut small circles with a cookie cutter or glass. The cookies should be about 6-7 cm in diameter.
Place them on a baking sheet and brush them with a little buttermilk. Bake at 190 degrees for 15-20 minutes until they have risen and are golden on top. Take them out and brush with a little melted butter. Serve them warm as a side dish.
Buttermilk is hard to come by in Norway. Cultured milk can be used as a substitute for skim milk.