FRIED CHICKEN

By gailg

chicken needs time for brining and marinating so start at least 5 hours before you plan to start cooking the chicken

Ingredients

• 1 C salt
• 1 quart water
• 1 chicken, 2 1/2 to 3 pounds, cut into 8 pieces
• 2 C buttermilk
• 1 t hot red-pepper sauce
• 1 C flour
• 1 t each salt, ground red pepper and garlic powder
• 4 C vegetable oil
• 4 T bacon drippings

Preparation

Step 1

1. Dissolve salt and water in a large bowl; add chicken. Cover; refrigerate 3-4 hours. Pour off brine; rinse chicken well under running water in bowl. Drain. Add buttermilk and hot sauce to chicken. Cover bowl; refrigerate for at least 1 hour or up to 8.
2. Combine flour, salt, red pepper and garlic powder in another large bowl or food storage bag; drain chicken pieces. Add 2 or 3 pieces to bag; seal. Shake to coat chicken. Remove chicken to rack; refrigerate at least 1 hour.
3. Heat oven to 300 degrees. Heat a large heavy skillet over medium-high heat. Add oil; stir in bacon drippings. Heat oil to 350 degrees, or until a drop of water spatters when it hits hot oil. Add drumsticks, wings and thighs, skin side down (oil should come about halfway up sides of chicken pieces).
4. Cover; cook until tiny bubbles begin to appear in crust on side facing up, about 10 minutes. Turn; cook 10 minutes. Uncover skillet; reduce to medium-low. Cook until chicken is golden brown, 5-10 minutes. Remove drumsticks and thighs from skillet to a rack placed over a cookie sheet; place in oven.
5. Raise heat under skillet to medium-high, Heat oil to 350 degrees; add breasts, skin side down. Cook until tiny bubbles begin to appear in crust on side facing up, about 10 minutes. Turn; cover. Cook 10 minutes; uncover skillet. Lower heat to medium-low; cook until golden brown, about 5-10 minutes.