Categories: Poultry- Chicken

Ingredients

• 3 quarts water
• 1 Tbsp. salt
• 1 (2 to 2 1/2 lb.) broiler-fryer, cut up
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup all-purpose flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings

Directions

1. Combine 3 quarts water and 1 Tbsp. salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.
2. Combine 1 tsp. 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.
3. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360 degrees. Add chicken, a few pieces

4. at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

5. 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.

6. For best results, keep the oil temperature between 300 to 325 degrees. You may substitute 2 cups buttermilk for the saltwater solution.

Email to a friend | Print this recipe | Back