• 3 quarts water
  • 1 Tbsp. salt
  • 1 (2 - 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
  • Fried Chicken Gravy
  • 1/4 cup all-purpose flour
  • 2 cups milk or water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


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 mixture over all sides of chicken. Combine remaining 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 pieces. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360 d. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 additional minutes. Turn chicken pieces; cover and cook 6 additional minutes. Uncover and cook 5 to 9 additional 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.

For best results, keep the oil temperature between 325d. Also, substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Fried Chicken Gravy Fry chicken according to recipe directions. Pour off pan drippings, reserving 1/4 cup drippings in skillet. Place skillet over medium heat. Add flour to drippings, stirring constantly, until browned. Add milk gradually; cook, stirring constantly,until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately. Yield: 1 2/3 cups. (Note: Warm the milk to help prevent lumping."

Yield: 4 servings.

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Submitted 6/13/05.
Source: Southern Living 1995 Annual Recipes
Submitted By: Tammy Fontenot
Our Best Southern Fried Chicken