Post by Jody on Jun 21, 2008 10:48:15 GMT -8
3 quarts water
1 tblsp salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 tsp salt
1 tsp pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tblsp salt in a large bowl; add chicken. Cover and chill 8 hours.
Drain chicken; rinse with cold water, and pat dry. Combine 1 tsp salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag and shake to evenly coat. Remove chicken, and 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 on paper towels.
Note:
For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the salt water solution used to soak the chicken pieces.
1 tblsp salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 tsp salt
1 tsp pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tblsp salt in a large bowl; add chicken. Cover and chill 8 hours.
Drain chicken; rinse with cold water, and pat dry. Combine 1 tsp salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag and shake to evenly coat. Remove chicken, and 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 on paper towels.
Note:
For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the salt water solution used to soak the chicken pieces.