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Ingredients
- Your favorite chicken pieces or one whole chicken cut into 8 pieces
- 1/4 cup salt
- Ice water to cover the chicken
- 1/4 cup of sugar
- 1 quart buttermilk
- 2 Tbls seasoned salt
- 2 cups all-purpose flour
- 3 tbls bacon drippings
- Vegetable shortening or canola oil for frying
Details
Servings 6
Preparation
Step 1
Place chicken pieces in a large bowl, add salt, pepper and enough ice water to cover the chicken. Cover bowl with plastic wrap and place in the refridgerator for at least 8 hours or overnight.(or use your own brining seasonings) Drain the chicken and pat dry. Wipe out the bowl, add tje sigar. nitter,o;l amd 1 tbls of the seasoned salt and mix well. Add the chicken and place in the refridgerator for 2-4 more hours.
Combine the flour and the remaining tablesppn of the seasoned salt in a brown paper bag. Remove the chicken fromt he buttermilk, Place the chicken in batches in the paper bag and shake to coat.
Place the bacon drippings and enough shortening to reach 1 inch of melted fat in a large black iron skillet. Heat the fat to 360F over medium-high heat.
Add the chicken pieces a few at a time (do not crowed the skillet) and cook for 15-20 minutes on each side or until golden brown. drain on paper towels before serving.
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