Our Best Southern Fried Chicken
Source of Recipe
Southern Living web site
Try this GREAT recipe!
List of Ingredients
OUR BEST SOUTHERN FRIED CHICKEN
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
COMBINE 3 quarts 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 mixture over chicken. Combine remaining salt and pepper mixture and flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time.
COMBINE vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. 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 paper towels; keep warm.
Yield: 4 servings.
Prep: 25 min.,
Cook: 30 min.,
Chill: 8 hrs.
NOTE: For best results, keep the oil temperature between 300° to 325°. You may substitute 2 cups buttermilk for the saltwater solution.