Mean Chef's Southern Fried Chicken and Gravy

By Addie

Ingredients

• FOR CHICKEN:
• 3 quarts water, mixed with
• 1 tablespoon salt ( or substitute 2 cups buttermilk)
• 2 -2 1/2 lbs broiler-fryer chickens, cut up
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup all-purpose flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings (optional)
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• FOR GRAVY:
• 1/4 cup all-purpose flour
• 2 cups milk (or a combination of the two) or
• 2 cups chicken broth ( or a combination of the two)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

FOR THE CHICKEN:
Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours.

OR cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .

Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat completely.
Remove chicken, and repeat procedure with remaining pieces.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.

Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
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FOR THE GRAVY:
Pour off pan drippings, reserving 1/4 cup drippings in skillet. Place skillet over medium heat. Add flour to drippings, stirring constantly, until browned. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately. Yield: 1 2/3 cups.
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Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.