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Best Southern Fried Chicken




Source of Recipe


Southern Living Spring 2002






Recipe Introduction


Soaking the chicken before frying seals the meat to prevent it from absorbing too much oil; it also produces an irresistible crispy crust.





List of Ingredients



• 3 quarts water
  
• 1 T 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
  






Instructions



1. Combine 3 quarts water and 1 T 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 each salt and pepper; sprinkle half of mixture evenly 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 completely. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.
   
3. Combine oil and drippings in a 12-inch cast-iron skillet or chicken fryer, and 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.
   
4. Turn chicken; 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 a paper towel-lined plate placed over a large bowl of hot water.
   






Final Comments


Makes 4 servings

NOTE: For best results, keep the oil temperature between 300 to 325 after adding chicken to skillet. If desired, substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces.