For the chicken: Preheat the oven to 400 degrees F. In a large skillet set over medium-high heat, melt
to fill the skillet 1/4-inch up the side. Heat until a deep-frying
thermometer inserted in the lard reaches 365 degrees F.
Sprinkle the chicken with salt and pepper. Place 6 to 7 pieces of the chicken into a resealable plastic bag with a few tablespoons flour and close the top. Shake the bag until chicken is coated with flour. Remove the chicken and place it in the skillet. Cook the chicken until golden brown, 5 to 6 minutes per side. Repeat with the remaining chicken.
Transfer the chicken to a large roasting pan with a lid. Dot
the chicken with the butter, cover with the lid and bake for 1 hour.
For the potatoes: While the chicken cooks, boil the potatoes until tender, about 15 minutes. In a medium saucepan
, warm the half-and-half, sour cream
, cream cheese
and butter. Drain
the potatoes. Using an electric hand mixer
, beat the potatoes with the warmed sour cream mixture until smooth. Set aside and keep warm.
For the gravy: Pour out all but 1 tablespoon of the lard from the skillet used for frying the chicken. Add the stock and half-and-half and bring to a boil. Mix the cornstarch
with 1/4 cup cold water and whisk
into the chicken stock
mixture. Bring to a boil and cook until the mixture thickens slightly. Remove from the heat.
Serve the chicken with a scoop of mashed potatoes topped with some white gravy.