To dredge chicken for frying, first sprinkle the chicken pieces with salt and pepper.
So you don’t have to mess up a bowl, combine flour, salt, and pepper in a large zip-top plastic bag. Seal the bag and turn it several times to combine the ingredients.
Place 2 pieces of chicken in the bag, and seal. Turn the bag several times, shaking it slightly, to coat the chicken evenly in the flour mixture.
Remove the chicken, shaking off excess flour, and set aside. Repeat the process with the remaining pieces of chicken, 2 pieces at a time.
To fry the chicken, place vegetable oil and bacon drippings in a 12-inch cast-iron skillet or a large heavy stainless steel skillet . Heat the oil to 360 degrees.
Add chicken, a few pieces at a time, skin side down. Be sure not to crowd the chicken in the skillet. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken, and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. The larger pieces of chicken will take longer to cook than the smaller ones.
Line a cooling rack with paper towels, and when the chicken looks crispy and golden brown, remove it from the skillet and drain on paper towels.