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    Our Best Southern Fried Chicken

    Source of Recipe

    Southern Living web site

    Recipe Introduction

    Try this GREAT recipe!

    List of Ingredients


    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.




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