To anyone from anywhere other than the South, fryng with lard may not make sense. To us, it does. When lard was popular and the primary cooking oil, such items as cotton seed oil, soybean oil, etc., weren't available to the average housewife, and, if available, were expensive in relation to lard.
Frying food, such as eggs, chicken, potatoes, or anything you wanted to cook quickly and thoroughly, was the accepted way to prepare the dish. When you have dunked your breaded chicken in hot oil(325 degrees or more), there won't be a lot of germs/bacteria/viruses/parasites left to become a problem for you and your family. This was before the 'less of everything is better for you' mindset. Lard was animal fat, and it enhanced/added flavor to some foods, making them more paletable and likely to be consumed by finicky eaters. So, if you don't understand a practice, ask why, not make the comment that it doesn't make sense. It does to us.
