OUR BEST SOUTHERN FRIED CHICKEN

By gaster16

Ingredients

• 3 quarts water
• 1 tablespoon salt
• one 2-2-1/2 lb. broiler fryer cut up
• 1 teaspoon salt,
• 1 teaspoon pepper
• 1 cup all-purpose flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings

Preparation

Step 1

Combine water and 1 tablespoon salt in a large bowl, add chicken. Cover and chill 8 hours. Drain chicken, rinse with cold water and pat dry. Combine 1 teaspoon salt and pepper, sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag, seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12” cast iron skillet or chicken fryer heat to 360 degrees. 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 5-9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. 2 cups of buttermilk may be substituted for the saltwater solution.